Pork Steaks with Spanish Rice
Clock Image
Prep: 10 mins
Cook: 30-35 mins
Master the art of bed making. Wait, let us rephrase that. Make a bed of cayenne pepper and oregano rice for your gorgeous high welfare pork loin steaks to rest on.
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729 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • 1 red pepper
  • 1 garlic clove
  • A pinch of cayenne pepper
  • A 200g bag of risotto rice
  • 2 pork loin steaks
  • A handful of oregano, leaves only
  • 2 large handfuls of baby leaf spinach
From your kitchen
  • 2 tbsp olive oil
  • Sea salt and freshly ground pepper
  • 700ml boiling water
You'll need
  • Pan with a lid
  • Large griddle or frying pan
  • Foil
Step by step this way
  • 1.

    Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits. Finely dice the pepper. Peel and crush the garlic.

  • 2.

    Warm 1 tbsp oil in a pan over a medium heat. Add the onion and pepper. Season with salt and pepper. Fry for 5 mins till the veg look soft and glossy. Stir every so often.

  • 3.

    Add the garlic and a pinch of cayenne pepper (it’s spicy, so add a little to start with). Cook and stir for 1 min till the pan smells aromatic. Stir in the risotto rice. Pour in 700 ml boiling water and stir well.

  • 4.

    Bring the rice to the boil. Cover and turn down the heat. Simmer over a low heat for 25 mins till the rice is thick and creamy. Stir every so often to stop it sticking and catching.

  • 5.

    Rub the pork steaks on both sides with ½ tbsp oil per steak. Season with a little salt and pepper.

  • 6.

    Warm a large griddle or frying pan over a medium-high heat. Fry the pork steaks for 5-6 mins till golden. Flip. Fry for another 5-6 mins till they’re browned and cooked through.

  • 7.

    Transfer the pork steaks to a board. Cover with foil. Rest for 5 mins. Finely chop the oregano leaves.

  • 8.

    Stir the spinach into the rice till it wilts. Add most of the oregano. Taste and adjust the seasoning. Spoon the rice into warm bowls. Top with the pork and scatter over the remaining oregano to serve.