Seared Double Pork Steaks & Vietnamese Style Hispi Cabbage

Preheat your oven to 220°C/200°C fan/gas mark 7.

Slice the sweet potatoes into 1cm thick rounds (no need to peel).

Put the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Indonesian style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the hispi cabbage, then cut lengthways into 4cm wedges.

Transfer to a baking tray and drizzle with oil. Season with salt and pepper.

Roast on the middle shelf until charred, 18-20 mins. Turn halfway through.

While everything's roasting, cut the lime into wedges.

In a small bowl, add a good squeeze of lime juice, honey, soy sauce and the vegan fish sauce. Mix together. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

When the cabbage has 5 mins remaining, spoon over half the dressing. Return to the oven to glaze, 5 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the pork is cooked, remove to a plate and drizzle over the ketjap. Turn to coat both sides of the pork, then cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once the cabbage is cooked, spoon over the remaining dressing to coat the cabbage.

Share the pork steaks between your serving plates. Serve the spiced sweet potato rounds and dressed cabbage alongside.

Sprinkle over the sesame seeds and serve with mayo (see pantry for amount) for dipping.

Serve with any remaining lime wedges for squeezing over.