Caramelised Pork with Fresh Peaches

This simple, one-pan dish requires very little preparation and makes a great main course for our summer menu.

  • Preparation time: 10 mins plus 2-3 hours marinating
  • Cooking time: 20 minutes
  • Total time: 2 hours 30 minutes to 3 hours 30 minutes, including marinating 60 minutes 60 minutes 60 minutes 30 minutes

Serves: 4


  • 1.5cm piece fresh root ginger, peeled and finely grated
  • 2 tsp tomato purée
  • 2 tsp Amoy Light Soy Sauce
  • 2 tbsp Waitrose Pure Clear Honey
  • 2 tbsp olive oil
  • 4 Waitrose Fresh British Pork Leg or Shoulder Steaks
  • 4 fresh peaches, washed, halved, stoned and quartered


  1. To make the marinade, mix together the ginger, tomato purée, soy sauce, honey and oil in a large, shallow dish.
  2. Add the pork to the marinade, ensuring it is well coated.
  3. Cover and chill for 2-3 hours.
  4. Heat a large, non-stick frying pan over a moderate heat. Place the marinated pork in the hot pan. Reduce the heat slightly and cook for 7-8 minutes on each side until thoroughly cooked, the juices run clear and there is no pink meat.
  5. Add the peach quarters to the pan and cook, uncovered, for about 1-2 minutes on each side until just softened and slightly charred. Serve the pork and peaches with boiled white rice and steamed pak choi.