|1 packet||brussel sprouts|
|6 rashers||streaky bacon|
|30 ml||olive oil|
|4-6||pork ribeye — depending on the size|
|5-10 ml||Chinese five-spice powder|
Blanch the Brussels sprouts for 2 minutes in boiling water. Drain, refresh with cold water and drain again. When dry, halve the Brussels sprouts lengthways.
Use a heavy-based pan and fry the bacon pieces until crispy. Remove the bacon from the pan, retaining the bacon fat in the pan. Add the olive oil to the bacon fat in the pan.
Rub the pork steaks with salt, pepper and spice. Fry the pork steaks over medium heat in the bacon fat and oil mixture, turning them now and then to cook evenly and until they have a light golden brown colour.
Remove the steaks from the pan and keep warm under tinfoil while they are resting for 5 minutes.
Add the butter to the pan juices in the same pan, fry the Brussels sprouts until they just start to caramelize. Add the bacon pieces back into the pan to warm it up again.
Serve the pork steaks with the Brussels sprouts and bacon mixture.