No, I have not become a vegetarian or a vegan or anything else beginning with ‘v’. No, my instincts about stuffed pork steak was honed and formed many years ago. Back in the day, pork steaks were stuffed with breadcrumbs, parsley and some scant seasoning. They would then be cremated “…to be sure the meat is cooked”. Dry pork steak stuffed with even dryer breadcrumbs makes me think of eating a piece of wet leather retrieved from a sawmill floor. Not that I have ever done such a thing. Though, I think you get my drift….
Having cooked Char Sui Pork using a pork steak, I got to thinking about other ways one could possibly cook a succulent pork steak. The meat of the pig works well with fruit so, my dull creative brain decided that we should give Pretty Exotic Fruit Stuffed Pork Steak a whirl. I ended up serving it with a couscous for some exotic effect (or possibly affect, if I am honest).
The ingredients (exotic and not)
- 2 pork steaks
- A handful or two of raisins
- 2 handfuls of dried apricots
- 4 or 5 shallots
- 16 dried figs
- About the same amount of walnuts as raisins
- Enough brandy to soak the figs
- About the same volume of breadcrumbs as walnuts or raisins
- A tablespoon of honey
- A couple of teaspoons of fresh thyme leaves
- Salt and pepper to season
First thing to do is to soak the figs in brandy. Do this a few hours before anything else.
Next you need to do a fair bit of chopping. Chop the apricots and walnuts.
Do likewise with the shallots.
Do likewise with the dried figs.
Reserve the brandy and add the honey.
Fry the finely chopped shallots in some olive oil.
Mix together everything (including the frying oil) except the brandy mixture, the pork steaks and the thyme in a big mixing bowl.
Now comes the bit most people hate doing. Remove the membrane and all the white bits from the steaks. This is best shown in a photo.
Then cut the pork steak almost all the way through, cut through the sides to flatten it out ready for stuffing.
Flatten the steak with the side of the knife to make it easer to stuff.
Sprinkle the thyme on the meat and season it.
Spoon on the exotic stuffing mixture.
Do some exotic folding and tying using cotton food grade string. Follow the idea in the photo.
Brown the steaks in the frying pan.
Transfer to an oven dish and bake them in the oven for half an hour at 190º C. Baste it occasionally with the honey / brandy mixture.
Let the meat rest for ten minutes, covered in foil before carving and serving.
As stated above, and for those who rush to the end of the post, we served with couscous spiced up with some red chili and red onion and then poured the brandy / honey pan juices over the meat.
I am glad I went against my instincts. I baked a big tinfoil parcel of the stuffing separately and served it on the side. Do go pretty exotic and try this delicious dish. We served it with a couple of glasses of this little French number. Just about right with the fruity pork.