Pork Sirloin Steak with Roasted Pumpkin, Greens and Caramelised Chilli Sauce

Pork Sirloin Steak with Roasted Pumpkin, Greens and Caramelised Chilli Sauce

25 min

Serves 1


Pumpkin, Pork and Greens

  • 200 g pumpkin, scrubbed and 2cm diced
  • 150 g pork sirloin steak
  • 1 tsp Chinese five-spice mix
  • 1 baby bok choy, halved lengthways
  • 50 g green beans, ends trimmed

Caramelised Chilli Sauce

  • ½ shallot, finely diced
  • 1 clove garlic, finely chopped
  • ½ red chilli, thinly sliced (seeds removed if you prefer less heat)
  • 1 tsp finely grated ginger
  • ¾ cup white wine, chicken or vegetable stock
  • 1 tbsp hoisin sauce
  • 1 tsp soy sauce
  • 1 tbsp brown sugar

To Serve

  • 1 tbsp picked coriander leaves


  1. Turn oven to 220°C.
  2. Line an oven tray with baking paper.
  3. Bring a half-full kettle to the boil.
  4. Preheat BBQ grill to medium (if using).
  5. Toss pumpkin with a drizzle of oil on prepared tray and season with salt and pepper.
  6. Roast for about 20 minutes until cooked through, turn once during cooking.
  7. Pat pork dry with paper towels and rub in Chinese five spice mix and a drizzle of oil.
  8. Heat a drizzle of oil in a small fry-pan on medium heat (or use BBQ).
  9. Cook pork for about 2 minutes each side (depending on thickness), until just cooked through.
  10. Wrap in foil to rest for 5 minutes while you cook the vegetables and sauce.
  11. Wipe fry-pan out and reduce heat to low to medium.
  12. While waiting for pan to cool, place bok choy and beans in a small, heat-proof bowl with a pinch of salt and cover with boiling water.
  13. Leave for 2–3 minutes then drain and set aside.
  14. Heat a drizzle of oil in the same pan and cook shallot, garlic, chilli and ginger for 2–3 minutes, until softened.
  15. Add wine/stock and allow to bubble rapidly for 30 seconds until nearly all evaporated.
  16. Stir through all remaining caramelised chilli sauce ingredients and simmer for 1–2 minutes, until slightly sticky.
  17. Place pumpkin on a plate with vegetables and pork.
  18. Spoon over caramelised chilli sauce and garnish with coriander.

Recipe from www.myfoodbag.co.nz

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