PORK STEAKS WITH GIN & CORIANDER SAUCE
Fancy trying a new recipe? Pork, gin and coriander make a winning combination
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 557 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 41 grams protein, Sodium 0.35 milligram of sodium
PORK STEAKS WITH CHERRY BARBECUE SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 7h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
- Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
- Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
JOHN'S GIN MARINADE
This is my step-dad's recipe, which is incredible with beef tenderloin steaks or even less expensive cuts of meat like flank steak. The best part is, you can use it as a basting sauce while grilling.
Provided by MACCO
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- To make the marinade whisk the sugar, ginger, garlic, gin, and soy sauce together in a small bowl. To use the marinade, marinate small cuts of meat 3 to 4 hours, and larger ones 8 hours to overnight, turning meat occasionally.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 2.3 g, Sodium 1804.8 mg, Sugar 10 g
PORK SHOULDER STEAKS WITH HORSERADISH-MUSTARD SAUCE
Sometimes the best meat in the butcher's case isn't beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.
Provided by Chris Morocco
Categories Bon Appétit Dinner Grill/Barbecue Rub Grill Meat Pork Horseradish Mustard Coriander Summer Dairy Free Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Sauce:
- Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
- Steak and assembly:
- If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
- Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1-2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7-9 minutes. Transfer to a cutting board and let rest 5-10 minutes before thinly slicing.
- Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.
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