Pork Shoulder Steak
with Braised Fennel and Apples
- Sulphites
Ingredients
350 grams
Salad Potatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
½ sachet(s)
Chicken Stock Powder
1 unit(s)
Fennel
1 unit(s)
Apple
½ bunch(es)
Flat Leaf Parsley
300 grams
Slow Cooked British Pork
1 unit(s)
Red Onion
½ bunch(es)
Rosemary
Not included in your delivery
200 milliliter(s)
Water
Instructions
Preheat your oven to 200 degrees. 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 (see pic), then chop lengthways into 1cm thick slices. Peel the red onion then 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, till browned, 6-8 mins. Tip: Add a pinch of sugar if you have any to help the veggies caramelise. Meanwhile, boil your kettle. Measure the boiling water (see ingredients for amount) into a jug, stir in and dissolve the chicken stock pot.
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. Tip: 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 rosmemary sprigs on top and cover the dish tightly with tin foil. Pop on the top shelf of your oven for 20 mins, removing the foil halfway through.
Meanwhile, take a few minutes to clear down then season the pork shoulder steaks on both sides with salt and pepper. Wipe out the pan you used for the veg and return to medium-high heat with a drizzle of oil. When hot, lay in the pork steaks and fry for 8-10 mins, turning occasionally. IMPORTANT: The pork is cooked when 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 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 sprinkle of parsley. Enjoy!
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