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Method

  1. Brown the pork steaks and onion in oil in hot frypan and transfer to tightly lidded heavy-based saucepan.
  2. Add all remaining ingredients and bring to the boil.
  3. Turn element to lowest heat, place on lid and simmer gently for 1 hour.

To serve

Serve with couscous or polenta.

Hint/Tips
  • This can also be cooked in a slow cooker on low heat for 6-8 hours.
  • Replace the garlic and chilli with 1 tablespoon prepared Chilli Garlic Sauce.
  • Use a heated reduced salt vegetable stock when making couscous and for extra flavour stir in 1/4 cup of the hot pepper pork juices.

Hot Pepper Pork

Clock
Preparation: 10 mins
Cooking: 60 mins
Serves: 4

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Ingredients

  • 4 Trim Pork medallion steaks (approx 500g)
  • 1 medium onion, peeled and diced
  • 1 tablespoon olive oil
  • 1 red pepper (capsicum), cored, deseeded and sliced
  • 1 green pepper, cored, deseeded and sliced
  • 1 teaspoon crushed garlic (2 cloves)
  • 1 large red chilli, halved, deseeded and finely chopped
  • 1 tablespoon brown sugar
  • 400g can cherry tomatoes in juice
  • 1 tablespoon freshly chopped thyme
  • freshly ground pepper, to taste
View all recipes that use the Medallion (Trim Pork) cut
View all recipes that use the Steaks cut
View all recipes that use the Slow cook (Trim Pork) method

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