Peri peri pork with sweet potato wedges and sweetcorn salsa
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Peri peri pork with sweet potato wedges and sweetcorn salsa
Our peri peri pork with sweet potato wedges is served with tasty sweetcorn salsa. On the table in 30 minutes, this midweek meal is less than 500 calories per serving
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
496Kcal
Fat
21gr
Saturates
6gr
Carbs
40gr
Sugars
13gr
Fibre
9gr
Protein
32gr
Salt
0.6gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 2 x 300g packs skin-on sweet potato chips
- 2 tbsp olive oil
- 1 x 30g pack coriander
- 3-5 slices pickled jalapeños from a jar
- 1 ripe avocado, stoned
- 50g feta
- 1 x 325g tin sweetcorn, drained
- 4 pork loin steaks (480g pack)
- 2 tbsp peri peri sauce (we used medium)
Step by step
- Put a baking tray in the oven and preheat the oven to 220 ̊C, fan 200 ̊C, gas 7. Tip the sweet potato chips into a microwaveable bowl, add 1 tablespoon of water, cover and microwave on high for 5 minutes. Drain the sweet potato chips and toss with 11⁄2 tablespoons of oil and some seasoning on a baking tray, then spread out in a single layer and roast in the oven for 20-25 minutes or until crisp, turning halfway.
- Meanwhile, reserve a few sprigs of coriander to garnish, then roughly chop the rest. Finely chop the jalapeños and cut the avocado and feta into small cubes. Mix with the sweetcorn and 1 tbsp pickling juice from the jalapeño jar, seasoning to taste.
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With 10 minutes to go on your chips, season the pork steaks, then heat the remaining oil in a nonstick frying pan. Fry for 3-4 minutes on each side until cooked to your liking, then add the peri peri sauce and toss to coat. Serve the peri peri pork with the sweetcorn salsa and sweet potato chips, garnished with the coriander sprigs.TipSlim it down
Swap the sweet potato chips for Sainsbury’s butternut squash crinkle chips
