Pork Scotch Steak, potatos and apple maple sauce

Posted on May 14 2017

 

High steaks, pork.

We’ve found that one of people biggest barriers to people enjoying pork, is being unsure how to cook it. Should it be white? Should it be pink? What if there’s blood? Like chicken, people can overcook pork because they’re unsure how to handle it, which can be a real shame. Pork should be succulent and filled with taste.

We’ve got a short lesson in cooking pork steak. As always, email us your meaty questions, we’re always ready to help. If we don’t know…we’ll find out.

Pork scotch on the bone, potatoes and maple apple sauce.

2x Pork scotch steaks on the bone

4 x white potatoes, skin on, cut into thin wedges

3 x Granny Smith apples, peeled, cored and chopped into small cubes

2 TBS of maple syrup

Small handful of mint, finely chopped

Olive oil

Salt and pepper

If you’re not going to cook your steaks as soon as you get home from the shops, take them out of their plastic bag and place on a plate. Pop a light covering over the top, like a tea towel and place on a lower shelf in the fridge.

Preheat oven at 180C

Potatoes: Put the sliced potato wedges in a pot of cold water, bring to the boil and cook them until you can easily put your fork into them. You don’t want them too soft or they’ll fall apart when frying.

Apple sauce: Place apples in a small pot on the stove. Add 1 cup of water and the maple syrup. Cook until apples soften. Mash half with a fork, leave the other half chunky. Stir and add mint when cool.

Potatoes: Once boiled, drain water and tip potatoes into a pan on the stove or baking dish. Drizzle with water and fry/bake for 10 minutes, turn them and continue cooking until brown on all sides.

Steak: heat an oven proof pan/skillet on the stove. Once hot, drizzle with a splash of oil and place one side of the steaks down. Leave down until side has browned then turn over. You want to brown and seal the outside of the steak. Once both sides are sealed, place the whole skillet into the oven and bake for 10 – 15 minutes. Rest for 5 minutes, then follow your knife along the shape of the bone to cut bone away from meat. Slice and serve

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