Simple - Pork Steaks with Jewelled Bulgar Salad
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Prep: 15 mins
Cook: 10 mins
Pork steaks love being matched up with fruit and there are two in this winner of a dinner. Juicy pears are turned into a salad dressing, while pomegranate seeds add crunch.
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644 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 pork loin steaks
  • A 150g bag of bulgar wheat
  • 1 pear
  • 1 celery stick
  • 2 large handfuls of watercress
  • 1 pomegranate
  • 1 lemon
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 ½ tbsp olive oil
You'll need
  • Heatproof bowl
  • Cling film (optional)
  • A couple of bowls
  • Sieve
  • Frying pan
Step by step this way
  • 1.

    Tip the bulgar into a heatproof bowl. Stir through a pinch of salt. Cover with boiling water bringing the level 1cm above the bulgar. Cover with cling film or a plate and set aside to absorb.

  • 2.

    Zest and juice the lemon. Cut the pear into quarters, slice out the core and coarsely grate. Pop into a bowl with the lemon juice and zest to stop it going brown. Stir in ½ tbsp oil. This is your dressing.

  • 3.

    Put a sieve over a bowl. Halve the pomegranate. Hold one half, cut-side down, in your hand over the sieve. Whack it with a wooden spoon to shake out the seeds and juice. Repeat with the other half. Reserve the seeds and juice for later.

  • 4.

    Thinly slice the celery stick. Roughly chop half the watercress.

  • 5.

    Rub a pinch of salt and pepper over the pork steaks. Heat a frying pan. Add in 1 tbsp oil and the pork steaks. Fry for 3-5 mins on each side till browned and cooked through.

  • 6.

    Pour in the pomegranate juice. Bubble up, then remove from the heat.

  • 7.

    Drain the bulgar wheat, if necessary. Fold the pear and lemon dressing through the bulgar. Add the celery, chopped watercress and most of the pomegranate seeds (save a few for garnishing).

  • 8.

    Serve the pomegranate pork steaks with the jewelled bulgar and remaining watercress, scattered with a few extra pomegranate seeds.

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