In an effort to prove that steaks are not always about the cow, we’ve decided to showcase our pork rib-eyes in this recipe, which also has a distinctly Autumnal vibe.
As per our description, we cut these from the pork neck and by our reckoning, these steaks have the same attributes as its beefy cousin. There is some great marbling to be found in pork rib-eye and as always, where there is fat, there is always big flavour and juiciness to be had.
The accompanying roasted root vegetables, dressed in a nutty salsa blanca, is a deliciously fuss-free side and is inspired by a recipe from acclaimed food-writer, Diana Henry. Which can be found in her book ‘Simple’.
We’ve swapped out the pine nut for cultivated cobnuts in this instance though, to mix things up a touch and because they are in season right now.
For all you foragers out there, you could of course hunt for wild hazelnuts whilst out on a crispy, cold, leaf crunching walk.
But always remember the ‘Rule of thirds’ when gathering in parks and out in the countryside - take one third and leave two behind.
Don’t be too much of a piggy now
Ingredients - serves 4
4 x 300g Pork Rib-Eye steaks
Maldon Sea Salt and freshly ground black pepper
2 limes, cut in half
For the vegetables
6 carrots, scrubbed and quartered
600g cauliflower, broken into florets
2 beetroot, trimmed and cut into wedges
2 large onions, peeled and cut into wedges
8 sprigs of thyme
6tbs of olive oil
Maldon Sea Salt and freshly ground black pepper
2 heads of white or red chicory
For the salsa bianca
75g cobnuts, shelled
50g can of anchovies, in oil and drained
1 garlic clove, crushed
100ml extra virgin olive oil
Red wine vinegar, to taste
Method
First, preheat the oven to 190°C/375°F/Gas Mark 5 and if they have been in the fridge, bring the pork steaks to room temperature. Put the carrots, cauliflower, beetroots, thyme and onion wedges into a roasting tin in which they can lie in a single layer: you want them to roast, not sweat.
Drizzle with regular olive oil, season and turn the vegetables over to make sure that they are well coated. Roast for about 25 minutes, turning them over often, then brush the radicchio with a little more regular olive oil and add to the tin.
Roast for another 15 minutes or so, until all the vegetables are tender and slightly burnt in patches.
To make the salsa, dry-fry the cobnuts in a frying pan, until golden and smelling toasted. Roughly chop and then tip them into a mortar and pound with the anchovies and garlic, then start adding the extra virgin olive oil, a little at a time. Season and add the red wine vinegar to taste, which will also help emulsify the paste.
To cook the pork steaks, place an oven-proof frying pan or griddle over a high heat and season the steaks generously with Maldon sea salt and ground black pepper. Give them about 2 minutes on each side before squeezing the lime juice all over and then place the pan into the oven to finish cooking for about another 8-10 minutes - depending on thickness.
To serve, use a good few tablespoons of the salsa bianca to dress and toss through the roasted vegetables and plate up whilst warm.
Take the pork steaks out and leave them to rest for 5 minutes or so before slicing and placing on top of the vegetables and drizzling a touch more sauce around. Also, don’t worry too much if the pork has a touch of pinkness to it. It’s perfectly safe!
Note that we’ve served with wilted ruby lettuce here, to add some more bitterness to proceedings.
(Sorry Diana, we couldn’t get our hands on radicchio!)
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