Pork Agrodolce

Meanwhile, halve any thick broccoli stems lengthways.

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all). Cut the tomato into 1cm chunks.

Season the pork steaks with salt and pepper on both sides. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

When the potatoes have 10 mins left, pop the Tenderstem® onto another baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf until tender and crispy, 10-12 mins.

Meanwhile, wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the shallot and cook until softened, 3-4 mins. 

Stir in the tomatoes and garlic, then cook until softened, 1-2 mins, then pour in the red wine vinegar and allow to evaporate.

Stir the chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the frying pan. Bring to the boil, then lower the heat slightly and simmer until reduced by half, 2-3 mins. 

Once reduced, remove the sauce from the heat and vigorously stir in the cold butter until combined.

Stir through the parsley. Taste and season with salt and pepper if needed.