Pork Shoulder Steak
with Braised Fennel, Onion & Apple and Roasted Potatoes
Just like a rib-eye steak, pork shoulders have lots of intramuscular fat (giving them a really rich flavour) and like strip steak, it has a lovely satisfying chew. Chef Andre recommends slicing the pork steaks thickly and pan frying it for a few minutes on each side to get the best flavour and texture. Paired with sweet caramelised apples, fennel and red onion, roasted potatoes and fresh parsley, this simple dish is set to become your new dinnertime favourite
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
15
Cider Vinegar
(Contains Sulphites)
½
Chicken Stock Powder
1
Fennel
1
Apple
½
Flat Leaf Parsley
300
Slow Cooked British Pork
1
Red Onion
½
Rosemary
Not included in your delivery
200
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the new potatoes into 2cm chunks and pop on a baking tray. Drizzle with oil, season with salt and pepper. Toss to coat then spread out and roast on the middle shelf of your oven until golden and crisp, 30-35 mins. Turn halfway through cooking.
Meanwhile, cut the fennel in half lengthways, remove the triangle root in the middle, then chop lengthways into 1cm thick slices. Peel the red onion and chop into quarters. Quarter the apple, remove the core then chop each quarter in half again. Roughly chop the flat leaf parsley (stalks and all). Keep to one side.
Heat a splash of oil in a large frying pan on medium-high heat. When hot, add the fennel, onion and apple along with a pinch of salt and cook, stirring occasionally, until browned, 6-8 mins. tTIP: Add a pinch of sugar if you have any to help the veggies caramelise. Meanwhile, boil your kettle. Pour the boiling water (see ingredients for amount) into a jug, stir in and dissolve the stock.
Once the veggies are brown, add the cider vinegar to the pan and allow to bubble away. Transfer to an ovenproof dish and pour in the stock. tTIP: The liquid should only come about halfway up the veggies; use less if you need to, or top up with more water from the kettle. Pop the rosemary sprigs on top and cover the dish tightly with foil. Pop on the top shelf of your oven for 20 mins, removing the foil halfway through.
Season the pork shoulder steaks on both sides with salt and pepper. Wipe out the pan you used for the veggies and return to medium-high heat with a drizzle of oil. When hot, lay in the pork steaks and fry, turning occasionally, 8-10 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Remove to a plate, cover loosely with foil and leave to rest. Keep the pan!
When the veggies are cooked, remove from the oven, discard the rosemary and use a slotted spoon to transfer them to a large bowl. Reserve the liquid and cover the veggies with foil. Transfer the liquid to the frying pan and boil on high heat until reduced. Slice the pork into strips. Serve the roast potatoes and braised veggies topped with the pork. Finish with a drizzle of reduced braising liquid and a sprinkling of parsley. Enjoy!
