Pork steaks with stinging nettle sauce, quick pickle and an asparagus and broad bean salad Recipe

Pork steaks with stinging nettle sauce, quick pickle and an asparagus and broad bean salad Recipe

  • 125ml/4fl oz white balsamic or white wine vinegar
  • 115g/4oz caster sugar
  • 1 small fennel bulb, trimmed and thinly sliced
  • 1 small beetroot, peeled and thinly sliced
  • 3 baby carrots, peeled and thinly sliced
  • 1 sprig fresh fennel seeds or 1 tsp crushed dried fennel seeds
  • 1 sprig fresh dill seeds or 1 tsp finely chopped dill
  • 1 bunch asparagus, trimmed and blanched until tender
  • 75g/2½oz broad beans, blanched until tender, outer skin removed if desired
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 20g/žoz butter
  • 8 x pork leg steaks (about 800g/1lb 12oz)
  • 125ml/4fl oz dry white wine
  • 12 nettle leaves
  1. For the pickle, combine the vinegar and caster sugar in a small saucepan. Stir over low heat until the sugar dissolves. Increase the heat, bring to the boil and simmer for 2 minutes. Place the fennel, beetroot, carrots, fennel and dill seeds in a heatproof bowl, pour over the balsamic mixture, mix well and set aside.
  2. For the salad, combine all the ingredients and season to taste with salt and pepper.
  3. For the pork, heat the olive oil and half the butter in a large frying pan over medium heat. Season the pork steaks with salt, add to the pan and cook for 3 minutes on one side then 2 minutes on the other, or until cooked as desired. Transfer to a warm plate, cover with aluminium foil and leave to rest.
  4. Return the pan to a medium heat, add the wine and deglaze the pan by scraping up any burnt bits. Add the nettles and simmer until thickened to a sauce. Add the remaining butter, any juices from the resting pork and whisk until the sauce is smooth. Season to taste with salt and pepper.
  5. Serve the pork topped with the sauce and pickle with the salad alongside.