Serves 2, prep time 10 minutes cooking 15-20 minutes
INGREDIENTS
FOR THE PORK
6 belly pork steaks
1 tbsp of Marmite
1 tsp of cayenne pepper
1 tsp of dried tarragon
1 tbsp of olive oil
1 garlic clove, chopped
A sprig of rosemary
1 tbsp of English mustard
FOR THE VEGETABLES
1 tbsp of olive oil
1 leek, thinly sliced
1 broccoli spear, cut into bite-size pieces
1 cup of fresh peas
(or thawed frozen peas)
A handful of trimmed green beans
1 vegetable stock cube
Salt & pepper
METHOD
Place the pork steaks in a bowl, add the cayenne pepper and season.
Using your hands, coat the steaks with Marmite and sprinkle with tarragon – cover and chill. Prepare the vegetables and set to one side.
For the steaks; heat the oil in pan over a medium heat.
Add the garlic and rosemary to flavour the oil, add the steaks to the pan and brush with mustard, cook on both sides for 3-4 minutes.
Turn off the heat and let the steaks rest.
For the vegetables; heat the oil in a wok, when the smoking add the broccoli, stir for a minute then add the green beans, leeks and peas.
Crumble in the vegetable stock cube, keep stirring for 2-3 minutes.
Add a little water and season, when the vegetables are softened remove from the heat.
To serve; Set out two bowls, add the vegetable, place the steak on top, drizzle with the juices from the pork and serve.