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Spiced pork sirloin with chickpea cream and quick braised kale
Spiced pork sirloin with chickpea cream and quick braised kale
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try a simple and flavorful spiced pork sirloin with creamy chickpeas and tender kale for a delicious mid-week meal.
Ingredients:
  • 20.00 ml Mexican chilli powder
  • 10.00 gm paprika
  • 4 x 200g pork sirloin steaks
  • 54.60 gm olive oil, divided
  • 20g butter
  • 400g can chickpeas, drained, rinsed
  • 435ml chicken stock
  • 21.00 gm fresh lemon juice
  • 2 cloves garlic, sliced
  • 1/2 tsp cumin seeds, coarsely crushed
  • 170g kale
Instructions:
  • Combine chilli powder, paprika, sea salt flakes, and freshly ground black pepper in a small bowl. Spread the spice mixture on a plate and evenly coat both sides of the pork with it.
  • Heat a large heavy frying pan over medium-high heat. Add 1 tablespoon of olive oil and pork steaks. Sear for 2-3 mins until heavily caramelised. Flip the pork, add butter, and baste as it melts. Cook for another 2-3 mins until pork reaches 60C. Let it rest. Discard fat from pan and wipe clean.
  • In a small heavy saucepan, simmer chickpeas with 3/4 cup (185ml) chicken stock until heated through, about 5 mins. Blend the mixture in a blender with extra virgin olive oil and lemon juice until smooth. Season the chickpea cream with salt to taste.
  • Heat frying pan over medium-high heat with 2 tbs olive oil. Add garlic and cumin seeds once the oil is hot. Cook for 30 seconds until garlic is golden and toasted. Add kale and sauté until wilted. Pour in 1 cup (250ml) chicken stock and bring to a simmer, cooking for 3 mins until kale is tender. Season with salt and pepper.
  • Cut the pork into 1/2 cm-thick slices against the grain, then arrange on 4 dinner plates. Serve with chickpea cream and kale.

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