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.