Cumin Crusted Pork Steaks with Deep South Succotash

Cooking time
Serves2 people
Cumin Crusted Pork Steaks with Deep South Succotash

Cumin and lime zest make a cracking crust for organic pork steaks, and a side of spicy sweetcorn and black beans make this dish a flavoursome, comforting nod to the home cooking of America’s Deep South.


  • 150g white basmati rice
  • 2 pork loin steaks
  • 2 tsp ground cumin
  • 1 lime
  • 1 corn on the cob
  • 1 red onion
  • 1 red pepper
  • 400g tin of black beans
  • A pinch of chilli powder
  • A handful of flat leaf parsley
  • Sea salt
  • 300ml boiling water
  • Freshly ground pepper
  • 2 tsp olive oil

Prep: 15 mins | Cook: 20 mins

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1. Heat your oven to 180°C/Fan 160°C/Gas 4. Set a pan over high heat for 1 min. Add the rice and a pinch of salt. Toast for 30 seconds. Add 300ml boiling water. Bring back to the boil. Pop a lid on the pan and turn the heat down really low. Simmer for 8 mins or till all the water has been absorbed. Take off the heat. Leave the lid on so the rice can finish steaming through in the pan.
2. While the rice cooks, prick the pork all over with a fork to help tenderise it. Dust with 1 tsp cumin, a good pinch of salt and pepper, the grated zest of your lime and 1 tsp olive oil. Massage the spice, zest and oil into the pork. Set aside.
3. Slice the kernels from your cob of corn. To do this, strip the husk and silky threads from the cob and slice the woody base from the corn. Trim the top. Stand the corn up on a chopping board. Run your knife down the cob till you’ve fully stripped it. Drain the black beans into a sieve and rinse well. Halve, peel and finely dice the onion. Dice the red pepper, discarding the stem and seeds.
4. Set a large frying pan over a high heat for 1 min. Add the pork steaks. Cook the pork for 2-3 mins on each side, or till you’ve got a nicely coloured crust. Set on a baking tray and slide into the oven to finish cooking through for 5 mins. Set a timer. Once it goes off, turn the oven off but leave the steaks in the oven to stay warm.
5. While the pork roasts, put the pan you cooked the pork in back on the heat. Add 1 tsp olive oil, the sweetcorn kernels, the onion, pepper and a good pinch of salt and pepper. Dust in any remaining cumin. Sizzle for 5 mins or till the onion and sweetcorn are tender and have picked up a little colour. Fold in the black beans and a pinch of chilli powder (it’s spicy, so use as much or as little as you prefer). Cook for 2 mins or just till warmed through. This is your succotash.
6. Finely chop the parsley. Fold it through the succotash. Squeeze in the juice from your lime, adding as little or as much as you like. Taste. Add more salt and pepper if needed. Slice the pork steaks. Serve with the rice and succotash.
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