Pork can be enhanced by many flavours, most particularly fresh sage leaves, which when lightly fried, then tossed in lemon juice can add something magical to a pork steak.
The pork I used for this recipe came from Home Farm, Kelmscott. Although the farm does not have a farm shop as such, arrangements can be made with the farmer to pick up an order of fresh Kelmscott pork.
YOU WILL NEED
- Two pork steaks from Home Farm, Kelmscott
- Ten sage leaves
- Four spring onions, trimmed and cut in half
- Juice of half a lemon
- Flour to dust pork
- Oil and a little butter to fry the pork
- Salt and freshly ground black peppercorns to season.
METHOD
- Trim fat from the pork steaks and cut into slices the size of your small finger.
- Heat enough oil to cover the bottom of a frying pan, add a small amount of butter, no bigger than size of a walnut.
- Toss the sliced pork in a little seasoned flour and add to the pan once the oil and butter have reached a high heat.
- Turn down the heat, stir the pork until cooked, then remove the cooked pork with a slotted spoon, adding the sage leaves and spring onions to the oil that remains in the pan.
- Once the sage leaves begin to go crisp, squeeze the juice of lemon into the pan, return the cooked pork, and stir until everything is well mixed.
- Taste, adjust seasoning, adding a little more lemon juice if needed, then serve with rice and/or a green salad.
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