Meat
Sticky peanut pork strips over golden roast potato chunks — sweet, savoury and filling.
Heat the oven to 200°C (180°C fan).
Cut the potatoes into chunks. Toss with 1 tbsp of the oil, 1 tsp garlic granules, salt and pepper. Spread on a baking tray and roast for 30–35 minutes until golden and crisp, turning once.
Slice the pork steaks into strips.
Mix 1 tbsp soy sauce, 1 tsp garlic granules, smoked paprika, ground ginger, salt and pepper for the marinade. Place the pork in the marinade and leave while the potatoes start roasting (10–15 minutes is enough).
Mix the peanut butter, 2 tbsp soy sauce, honey, sweet chilli sauce and water into a smooth sauce. Loosen with a splash of water if needed.
Slice the spring onions. Roughly chop the peanuts.
Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Fry the pork strips for 5–7 minutes or until cooked through and lightly golden.
Lower the heat. Pour in the peanut sauce and toss for 1–2 minutes until coated and glossy.
Serve the pork over the roast potato chunks, spoon the sauce over, then sprinkle with spring onions and peanuts.
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