11 Jun PORK STEAKS WITH GIN & CORIANDER SAUCE
PORK STEAKS WITH GIN & CORIANDER SAUCE
PETE BARTLETT #eatsouth
I was a little apprehensive about this recipe from BBC Good Food, but it was absolutely delicious using Hill Farm Apple Juice which we’re now having for breakfast ice cold.
Can definitely recommend this dish.
INGREDIENTS
- 2 Juniper berries
- 4 tbsp gin , warmed, we used local Slake Gin
- 1 garlic clove , finely chopped
- 1 sprig rosemary , finely chopped
- 1 tsp coriander seeds
- 3 tbsp olive oil
- 2 x 175g/6oz thick, boneless pork steaks, bought from Hadlows Butchers in Titchfield
- 150ml ¼ pint English apple juice. We used Cloudy from Hill Farm Juice as apparently the cloudy varieties have more flavour.
- 4 tbsp crème fraîche
- Mashed potato and buttered savoy cabbage, to serve.
Serves: 2
METHOD
Crush the juniper berries coarsely using a pestle and mortar or rolling pin.Warm the gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork – leave on a little fat for flavour and to keep it moist. Drain the juniper berries, reserving the gin.
In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).
Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin – boil fast until it disappears or set light to it and let the flames burn down – this removes the raw alcohol taste. Pour in the apple juice. Scrape the pan to loosen any sticky bits. Bring to the boil.
Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork to a warm plate. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it’s syrupy, then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.
