Pork Escalopes with Honey & Star Anise Rhubarb Sauce
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Prep: 10 mins
Cook: 15 mins
A really snazzy, succulent high welfare pork number. Star of the season, rhubarb, gets all saucy with ginger, honey and star anise. Lucky thing.
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613 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sticks of rhubarb
  • 1 star anise
  • A thumb of ginger
  • 1½ tsp honey
  • A bag of salad potatoes
  • A bundle of asparagus
  • 2 pork escalopes
  • 2 large handfuls of baby leaf salad
From your kitchen
  • 100ml cold water
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil + 2 tsp
You'll need
  • A couple of pans with lids
  • Measuring jug
  • Steaming basket or colander
  • Griddle or non-stick frying pan
Step by step this way
  • 1.

    Trim the rhubarb and roughly chop it. Place in a pan with 100ml cold water and the star anise.

  • 2.

    Peel and grate the ginger. Add it to the pan. Bring to a simmer and cover. Reduce the heat to low and leave to cook for 5 mins till the rhubarb is soft. Stir in 1 ½ tsp of honey. Cover and set aside.

  • 3.

    Rinse the potatoes. Halve them if they’re large, so they’re roughly the same size. Add to a pan with a little salt. Pour over enough boiling water to cover. Cover. Bring to the boil. Reduce the heat and cook for 5 mins.

  • 4.

    Snap the woody ends off the asparagus. Place the asparagus in a steamer basket or colander above the spuds. Cook for 3-4 mins till tender. Take off the heat.

  • 5.

    Heat a griddle pan or non-stick frying pan till it’s smoking hot. Brush the pork with ½ tsp olive oil on each side and a little salt and pepper.

  • 6.

    Fry the pork for 5-8 mins, turning once, till nicely cooked through.

  • 7.

    Warm the sauce over a low heat for 1 min till hot. Whisk together 1 tbsp olive oil and a little salt and pepper and use it to dress the salad leaves.

  • 8.

    Drain the potatoes and serve with the pork, asparagus, salad leaves and some rhubarb sauce spooned over the top.

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