Monday, 21 January 2013

Pork Life

I've spent a lot of my life not liking pork. I think it was something to do with the sweet/savoury mental trauma of roast pig plus apple sauce. I used to save the apple sauce til last, being very, very careful not to contaminate it with gravy, and have it as a pre-pudding palate cleanser. Anyway, now that I'm a grown up I love it and can thoroughly recommend the following recipe (adapted from one of Nigella's) which is a quick and delicious combination of pork steaks with mustard, cream and apple juice...

Pork steak in grainy mustard sauce
Make a pig of yourself

Mustard Pork Steaks

2 pork steaks
2 teaspoons garlic oil
125ml apple juice
1 tablespoon grainy mustard
75ml double cream

Bash the steaks with a rolling pin. Heat the oil in a frying pan and cook the steaks over a medium-high heat for about 5 minutes a side, or until they have a nice brown crust. Remove them from the pan and keep them warm in the oven while you pour in the apple juice to de-glaze the pan. Let it bubble for a couple of minutes, then stir in the mustard and the cream, and cook for another couple of minutes. Pour over the steaks and eat without delay. Nigella suggests serving with gnocchi; I had mash.


  1. Your mustard sauce looks delicious, I was wondering if you’d like to enter this recipe into our Gourmandize Giveaway recipe competition. This month the theme is apples so it would be perfect, and there are nice prizes to win – let me know what you think:



  2. I certainly will! Thanks for letting me know. Happy eating...