Sticky hoisin pork steaks

Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple dish will keep everyone happy.

SERVES 6!

PREP 20 mins !

COOK 15 mins ! EASY

150g hoisin sauce

6 thin-cut pork loin steaks 360g long-grain rice

1 tbsp sun"lower oil

1 tbsp soy sauce

3 spring onions, thinly sliced on an angle

For the slaw

2 tbsp white wine vinegar

1 tbsp soy sauce

1/2 red cabbage, cored and "inely shredded (about 300g)

300g carrots, coarsely grated or cut into matchsticks

1/2 cucumber, halved, deseeded and thinly sliced

1/2 small pack mint

1 Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.

2 Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a mediumhigh heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with

1 tbsp soy sauce and 100ml water and bubble gently.

3 Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.

GOOD TO KNOW 1 of 5-a-day PER SERVING 666 kcals • fat 26g • saturates 8g • carbs 65g • sugars 13g • "ibre 5g • protein 40g • salt 2g