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Pork with swede colcannon

Pork with swede colcannon

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try this fresh twist on mash for a different side dish with weeknight pork

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal502
fat24g
saturates10g
carbs30g
sugars17g
fibre9g
protein45g
low insalt0.51g
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Ingredients

  • 300g potato , chopped
  • 1 medium swede , cut into small chunks
  • ½ small head Savoy cabbage , shredded
  • 100ml milk
  • 50g butter
  • 4 pork loin steaks , trimmed of excess fat
  • 1 tbsp sunflower oil

Method

  • STEP 1

    Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage.

  • STEP 2

    While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices.

RECIPE TIPS
MAKING IT WITH A CREAMY SAUCE

Cut the pork into finger-thick strips. Heat the oil in a pan, then fry the pork for 5 mins over a high heat. Pour 200ml dry cider into the pan, bring to the boil and simmer for 2 mins. Stir in 2 tbsp wholegrain mustard and 100ml double cream. Season, then simmer for 2 mins more before serving with the mash.

Goes well with

Recipe from Good Food magazine, November 2007

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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