Let’s talk about meat. I like to consider our diet as a healthy one. Every single week I spend some time creating meals plans for the next 1 or 2 weeks. I know we need quick, healthy and cooked food for every day. But at the same time, we also need variety. I cannot imagine worse than eating the same boring meals day to day. This is why I like to buy different types of meat every week.

I do believe we should eat less meat and only good quality meat. However, a cheaper cut of meat doesn’t necessarily mean less of a good quality. Most of my recipes, just like this one, works very well with cheaper types of meat as well. So why wouldn’t you try some beef shank, sirloin steak or pork collar? I know these are not the prettiest cut of meats, but with some love and patience, you can make really delicious and hearty meals from them.

Ingredients

  • 2 tbsp olive oil
  • 600g pork loin steak (cut into thick strips)
  • 100g pancetta or streaky bacon
  • 1 onion (finely chopped)
  • 2 cloves garlic (crushed)
  • 240g canned black beans (drained)
  • 1 ripe tomato (chopped into cubes)
  • 2 heaped Tbsp sour cream or creme fraiche
  • 1 tbsp freshly chopped parsley
  • Salt and pepper to taste

For the side dish

  • 6-700g yellow potatoes (the best with new potatoes)
  • 2 cloves garlic (crushed)
  • 2 tbsp olive oil
  • Salt, ground black pepper and chilli flakes to taste
  • +Sour cream and fresh chopped parsley to serve

Method

Preheat the oven to gas mark 6 (200 C degrees), and line a baking tray with baking parchment.

Wash and cut the potatoes into cubes (no need to peel them, see the tip box below why), then line them up on the tray in one single layer. Drizzle with olive oil and add garlic, season with salt, ground pepper and chilli flakes.

Bake until it’s crispy and golden.

Heat two tablespoons of oil in a stainless steel frying pan on high heat and add the steak strips, fry until it’s lightly brown, then set aside.

In the same pan, fry onion and pancetta or bacon until it’s golden brown, then place the steak slices back into the pan.

Add crushed garlic, chopped tomatoes and 100 ml water, cover the pan with a lid and cook until the meat is nice and tender.

Stir the black beans and sour cream in, then bring to boil. Turn the heat off and add some freshly chopped parsley.

Serve with crispy baked potato cubes, some extra sour cream and fresh chopped parsley.

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