Fruchtiger Schweinebraten Inspired Pork Steak

Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan on high heat. Bring to the boil.

Stir in the red wine jus paste, prunes and sugar (see pantry for amount), then reduce the heat to a simmer. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins. Once thickened, remove from the heat, cover and set aside for later.

Meanwhile, pop a large frying pan on high heat with a drizzle of oil. Season the pork with salt and pepper. 

Once hot, add the pork steaks. Fry until browned, 1-2 mins on each side.

Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Once cooked, remove the pork from the oven. Set aside and cover with foil to allow the pork to rest.

Meanwhile, pop your (now empty) frying pan back on medium heat with a drizzle of oil. 

When hot, add the cabbage, apple slices and garlic. Stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the wholegrain mustard, a knob of butter and a splash of milk (if you have any) and mash until smooth.