Pork Steaks With Gin & Coriander Sauce
This recipe combines the fragrant flavors of juniper berries, garlic, rosemary, and coriander seeds to create a delicious marinade for thick pork steaks. The addition of gin and apple juice adds a unique twist to the dish, resulting in a flavorful sauce that perfectly complements the tender and juicy pork. Served with creamy mashed potatoes and buttered savoy cabbage, this dish is sure to impress your taste buds with its rich and comforting flavors.
— Constant Cookbook
Ingredients
- 2 juniper berries
- 4 tbsp gin , warmed
- 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
- 150ml ¼ pint English apple juice , the cloudy varieties have more flavour
- 4 tbsp crème fraîche
- mashed potato and buttered savoy cabbage, to serve
Instructions
- 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.
Cook Time
20M
Prep Time
PT25M
Yield
Serves 2
Nutrition
- Calories: 557 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Protein Content: 41 grams protein
- Sodium Content: 0.35 milligram of sodium
Comments
No comments found.