Serves two


  • 2 butterflied pork steaks
  • 1 chilli, diced
  • 3 cloves garlic, crushed
  • 2 big handfuls of spinach
  • 50ml coconut milk
  • sweet potato, sliced


  1. Preheat oven to 200C and cook sweet potato slices until soft and golden.
  2. When sweet potato is almost cooked, cook pork in a non stick fry pan until done to your liking. Set aside to rest.
  3. In the same pan,  cook the chilli and garlic until fragrant, then add spinach and coconut milk and bring to the boil, stirring well.
  4. To serve, layer sweet potato on a plate, place pork on top and pour over spinach and coconut milk.


Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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