Pork Agrodolce and Roasted Potato Chunks

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 steak 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 the oil is 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. Keep the pan on the hob and turn the heat up to medium-high.

Add the shallot to the now empty pan and cook until softened, 3-4 mins.

Stir in the tomatoes and garlic, cook until softened, 1-2 mins. Pour in the red wine vinegar, stir and let it fully evaporate.

Add the chicken stock paste, water and sugar for the sauce (see ingredients for both amounts). Let it come to a boil, stir, reduce the heat slightly and simmer until reduced by half, 2-3 mins. 

Once the sauce has reduced by half, remove from the heat.

Vigorously stir the cold butter into the sauce- this process is called emulsification. Then, stir the parsley through. Taste and season with salt and pepper, if needed.