Name: Loaded Pork Bowls with Mini Sauté Potatoes
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: British
Ingredients: 400g pork steaks, cut into strips; 800g potatoes, cut into small bite-size pieces; 2 peppers, sliced; 1 onion, sliced; 2 tsp garlic granules; 1 tsp smoked paprika; 1 tsp ground cumin; 100g cheddar, grated; 3 tbsp crème fraîche; 2 tbsp cooking oil; Salt and black pepper

Ingredients

Serves 4 people

400g pork steaks, cut into strips
800g potatoes, cut into small bite-size pieces
2 peppers, sliced
1 onion, sliced
2 tsp garlic granules
1 tsp smoked paprika
1 tsp ground cumin
100g cheddar, grated
3 tbsp crème fraîche
2 tbsp cooking oil
Salt and black pepper

Method

Oven: Heat the oven to 200°C / 180°C fan / gas 6. Toss the potatoes with 1 tbsp oil, salt and black pepper. Spread on a tray and roast for 30–35 minutes until golden, turning once. Or frying pan: Heat 1 tbsp oil in a wide pan. Add the potatoes, season, and cook over a medium heat for 20–25 minutes, turning often, until crisp outside and soft inside.

Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Add the pork strips and cook until coloured.

Add the onion and peppers. Cook for 6–8 minutes until soft and the pork is cooked through.

Stir in the garlic granules, smoked paprika and cumin. Season. Cook for 1 minute more.

Divide the potatoes between bowls. Top with the pork mix, cheddar and a spoon of crème fraîche. Serve straight away.

Tips & Notes

Leftover peppers go on the korma traybake later in the week.
Cut the potatoes small so they crisp up quickly.

Loaded Pork Bowls with Mini Sauté Potatoes

Ingredients

Method

Tips & Notes

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