{"id":3828,"date":"2020-10-23T11:25:54","date_gmt":"2020-10-22T22:25:54","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/blackened-bbq-pork-steaks\/"},"modified":"2023-08-09T12:12:57","modified_gmt":"2023-08-09T00:12:57","slug":"blackened-bbq-pork-steaks","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/10\/23\/blackened-bbq-pork-steaks\/","title":{"rendered":"Blackened BBQ Pork Steaks"},"content":{"rendered":"
<\/div>
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Blackened BBQ Pork Steaks<\/h2>\n \n <\/div>\n \n
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Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Chips<\/h4>
  • 800<\/span> g<\/span> potatoes<\/span> cut into chips<\/span><\/li>
  • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div>

    Dressing<\/h4>
    • \u00bd<\/span> garlic clove<\/span> minced (optional)<\/span><\/li>
    • 1<\/span> tsp<\/span> wholegrain mustard<\/span><\/li>
    • 1<\/span> tsp<\/span> honey<\/span><\/li>
    • 3<\/span> Tbsp<\/span> olive oil<\/span><\/li>
    • 1<\/span> Tbsp<\/span> vinegar<\/span><\/li><\/ul><\/div>

      Salad<\/h4>
      • 1<\/span> lettuce<\/span> chopped<\/span><\/li>
      • 1<\/span> beetroot<\/span> grated<\/span><\/li>
      • 1<\/span> orange<\/span> peeled & diced<\/span><\/li>
      • 25<\/span> g<\/span> sliced almonds<\/span><\/li><\/ul><\/div>

        Pork<\/h4>
        • 600<\/span> g<\/span> free farmed pork rump steaks<\/span><\/li>
        • BBQ spices<\/span> see recipe below<\/span><\/li>
        • 1<\/span> drizzle<\/span> oil<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
          \n

          Instructions<\/h3>
          • Before you start, preheat oven to 220\u00b0C (or 200\u00b0C fan bake). Preheat BBQ to medium-high (if using)<\/span><\/div><\/li>
          • Prep potatoes and toss with oil on 1-2 lined oven trays. Spread out in a single layer and season with salt and pepper. Roast for 25-30 minutes, until golden and tender.<\/span><\/div><\/li>
          • Prep garlic. Add mustard, honey, olive oil, vinegar and garlic to a large bowl and whisk to combine.<\/span><\/div><\/li>
          • Prep lettuce, beetroot and orange. Add to bowl with dressing and almonds. When ready to serve, toss to combine and season to taste with salt and pepper.<\/span><\/div><\/li>
          • Pat pork dry. Season with salt and pepper and toss with BBQ spices.<\/span><\/div><\/li>
          • Heat oil in a large fry-pan on medium-high heat and cook pork for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside to rest for a few minutes, before slicing. Alternatively, do this on the BBQ.<\/span><\/div><\/li>
          • Serve pork and chips with salad on the side.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n <\/div>\n \n

            Notes<\/h3>
            BBQ spices:<\/strong><\/span>
            <\/div>\n2 tsp brown sugar
            1 tsp smoked paprika
            1\/2 tsp sweet paprika
            1\/2 tsp ground cumin
            1\/4 tsp mustard powder
            1 tsp garlic powder
            1\/2 tsp onion powder
            1\/4 tsp ground ginger<\/span><\/div><\/div>\n \n
            \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":18,"featured_media":15172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2390,2385,2375,2374,2391],"tags":[1988,1844,1893,1880,1979],"class_list":["post-3828","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-bbq","category-dinner","category-myfoodbag","category-recipes","category-summer","tag-bbq","tag-family-friendly","tag-kid-approved","tag-pork","tag-summer","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=3828"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3828\/revisions"}],"predecessor-version":[{"id":16217,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/3828\/revisions\/16217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/15172"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=3828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=3828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=3828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}