Pork steaks with gremolata

Pork steaks with gremolata

ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about 175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum tomatoes
150ml/5fl oz dry white wine 1 bouquet garni
3 anchovy fillets in oil, drained and chopped
salt and freshly ground black pepper

For the gremolata
3 tablespoons chopped fresh
flat-leaf parsley
grated zest of 1⁄2 lemon
grated zest of 1 lime
1 garlic clove, chopped


• Heat the oil in a large flameproof casserole dish, add the pork steaks
and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and
beginning to colour. Add the garlic and sweat for 1-2 minutes, then stir in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring to the boil, then boil rapidly for a further 3-4 minutes to reduce the
sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about 30 minutes. Stir in the anchovies. Cover the casserole and cook for a further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests and garlic.
• When ready, remove the pork steaks and discard the bouquet garni. Reduce the sauce over a high heat if necessary to thicken. Taste and adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata. Cover and cook for a further 5 minutes, then serve hot.
serves 4