- 500g potatoes
- 350g pork leg steaks
- 1 red onion
- 1 red pepper
- 2 tomatoes
- 1 garlic clove
- 1 tsp fennel seeds
- 1 tsp smoked paprika
- 30ml red wine vinegar
- A handful of flat leaf parsley
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 100ml boiling water
Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the potatoes into 2cm-thick slices and scatter onto a baking tray. Toss with 1 tbsp olive oil and a good pinch of seasoning. Slide into the oven and roast for 40 mins, turning occasionally.
While the potatoes roast, peel and slice the red onion. Slice the red pepper into batons, discarding the seeds and white pith, and roughly chop the tomatoes. Peel and grate or crush the garlic clove.
Heat a large frying pan over a medium-high heat. Rub ½ tbsp oil and a little salt and pepper into the pork steaks. Add the steaks to the hot pan and fry for 2 mins on each side till golden brown. Transfer to a plate and slightly reduce the heat.
Add the onion, garlic, and 1 tsp each fennel seeds and smoked paprika to the now empty frying pan. Fry for 2-3 mins, stirring occasionally, till softened.
Slide the pepper and tomatoes into the pan and top up with 100ml boiling water. Cover with a lid and simmer for 10 mins, stirring every few mins.
When the tomatoes and peppers have started to break down, return the pork steaks to the pan and gently warm through for 2-3 mins on each side.
Spoon the red wine vinegar over the top and gently rock the pan so that everything mingles together. Have a taste of the sauce and add more seasoning if needed.
Roughly chop the parsley. Transfer the pork to 2 warm plates and spoon a generous amount of the tomato and pepper sauce over each. Heap a pile of roast potatoes alongside each steak. Finish with a scattering of the parsley.