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Pork Steaks with Fruity Kale Slaw

Pork Steaks with Fruity Kale Slaw

By OcadoLifePublished on 16 September 2025Sweet meets savoury in this fast and zippy combo of Pork Steaks with Fruity Kale Slaw. Created by food writer Alissa Timoshkina, it features beetroot, apple, plum, sunflower oil and seeds – found in lots of Eastern European dishes – for a distinctive flavour. For more easy Eastern European inspo, search for Alissa’s Spiced Squash Butter online. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

27 minsTotal time
4Servings
15 minsPrep time
12 minsCooking time

Ingredients

  • 1 bunch purple kale, stems removed, leaves finely shredded
  • 2 eating apples, cut into matchsticks
  • 2 plums, thinly sliced
  • 1 beetroot, cut into matchsticks
  • 2 tbsp cold-pressed sunflower oil
  • 1 tbsp apple cider vinegar (check for gluten free)
  • 1 tbsp lemon juice
  • 1 tbsp runny honey
  • 4 pork loin steaks
  • 3 tbsp sunflower seeds, toasted

Method

  • Step 1

    For the slaw, put the kale in a bowl with a pinch of salt. Massage gently for 1-2 mins to soften. Add the apples, plums and beetroot.

  • Step 2

    Whisk together the cold-pressed sunflower oil, vinegar, lemon juice, honey and a pinch of salt and pepper. Taste and adjust as needed. Pour the dressing over the slaw and toss to coat. Set aside.

  • Step 3

    Pat the pork steaks dry with kitchen towel; season generously.

  • Step 4

    Heat the oil in a large frying pan over medium-high heat. Fry the steaks for 3-4 mins on each side, until just cooked through. Remove to a plate; leave to rest for 3 mins.

  • Step 5

    Scatter the sunflower seeds over the slaw; serve with the pork. Chill leftover slaw in an airtight container for 2 days; refresh with lemon juice.