Recipe for Arabic Pork with baby potatoes and healthy veggies

Ingredients
4 Pork Sirloin Steak
300g Green Beans – stem end trimmed
1 Red Onion – thinly sliced
500g Baby Potatoes – halved
20g Garlic – crushed
40g Peppadews – chopped
10g Fennel – chopped
2 tsps Turmeric
1 tsp Coriander Seeds
1 Lemon – halved for juicing
120ml Plain Yoghurt
1 tsp Sumac
10g DD Spice Mix – baharat
60g Butter (from your pantry)
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)

How to
Before You Begin: Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. place a medium saucepan filled with salted water on the stove over high heat for use in Step 2.

Washing Instruction: Wash your hands, green beans and baby potatoes well. Rinse your fennel thoroughly and drain on paper towel.

Gino’s Tip: Using a large oven tray works best with traybake recipes, make sure your ingredients are loosely packed as this will aid in getting the most caramelization and colour out of your roast.

Step 1 – Turmeric and Lemon Potatoes: Cook your halved baby potatoes in a large saucepan of salted water for 12-15 minutes. Drain through a colander once done, and allow to steam dry for a few minutes. While your baby potatoes are cooking, heat a large casserole pan over med-high heat, add a glug of olive oil and your butter, cook your sliced red onions and crushed garlic for 2-3 minutes. Proceed to add your sliced peppadews, coriander seeds, and turmeric, cook while stirring for 1 minute. Remove your pan from the heat and once your baby potatoes have cooked, place your pan back on the stove and mix your potatoes through along with your chopped fennel. Season with salt and pepper to taste and squeeze over your lemon juice – use your lemon juice as a seasoning, adding and tasting, adding and tasting.

Step 2 – Blanched Greens and Sumac Yoghurt: Cook your green bean for 4-5 minutes in your boiling water. Drain through a colander or remove with a slotted spoon once done. Season with salt and pepper. While your green beans are cooking, whisk your yoghurt and sumac in a medium mixing bowl along with a drizzle of olive oil and a seasoning of salt and pepper.

Step 3 – Arabic Pork: Season your pork sirloin steak with salt, pepper and rub with your DD Spice Mix. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your pork sirloin steaks for 2 minutes on each side until they have 8 minutes cooking time in total.

To serve: Place your turmeric and lemon potatoes as your base and top with your Arabic pork, blanched green beans, and sumac yoghurt. Enjoy!

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.