pork with cauli mash

Servings 4

Ingredients

  • 4 pork neck steaks
  • Freshly ground salt and pepper
  • 15ml butter
  • 50g diced pancetta
  • 2-3 leeks – thinly sliced
  • 1 clove garlic – crushed
  • 2 sprigs of thyme
  • 60ml dry white wine
  • 30ml sherry
  • 250ml cream
  • 500g cauliflower florets – steamed until tender
  • 30ml butter
  • Salt, pepper and nutmeg to taste

 

Method

  • Season the pork steaks with salt and pepper.
  • Heat a little olive oil and butter in a frying pan until bubbling. Add steaks and fry each side over moderate heat for 4 minutes per side or until cooked through.
  • Remove and set aside to rest.
  • Add the Pancetta to the pan and fry until crispy. Add the leeks, garlic and thyme and sauté until glossy and softened.
  • Add the wine and sherry and fry until this liquid cooks away.
  • Add the cream and gently cook until reduced and thickened to desired consistency.
  • Season to taste.


Cauliflower mash:

  • Drain cauliflower well and squeeze any excess liquid out.  Add butter and mash until smooth and season to taste.
  • Place the pork steaks on a bed of mash and pour generous amounts of sauce all over.

Eat immediately.

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