x

Recipe : ** Pork Steak Alsatian Style

Pork Steak Alsatian Style
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 20
  • Difficulty
    Very easy
  • Pause
    1 h
  • Ready in
    2 h 40
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
Alsatian, pork, Pork, steak

Recipe's Ingredients

  Quantities for people → Recalculate
  • 3 peeled shallots
  • a sprig of thyme
  • 1 bay leaf
  • 2 apples
  • 4 to 6 slice of rindless smoked back bacon or smoked pancetta
  • salt and freshly pepper
  • butter
  • 2 tablespoons of brown sugar
  • vegetable oil
  • 1.3 kg to 1500 of bone in ham
  • 400 g of cooked sauerkraut
  • 50 ml of cider vinegar
  • 350 ml of stout
  • 100 ml double cream

  • Recipe preparation steps

  • 1
    About one hour before starting the recipe, score the skin around the pork steak. This will help the excess fat to leave the meat and allow it to obtain a uniform crackling all around. Season well, sprinkle some thyme over it and place the bay leaf on the top, cover with cling film and put in the fridge (this will allow the herbs to flavour the meat).
  • 2
    Preheat your oven at 190 degrees Centigrade (gas mark 6).
  • 3
    Place a cast iron pot on the stove, melt a nob of butter with some oil then, when it has reached a light colour cook the pork steak for about 5 min on each side.
  • 4
    Set it aside on a plate and then get rid of the excess fat in the pot.
  • 5
    Put it back on the range, deglaze using the cider vinegar and two-thirds of the stout. Reduce down to one-fifth and add the cream, let it reduce for a little while then check the seasoning. Add the shallots, halved, and finally the pork steak with all the juices that it rendered while resting. Cook for 5 min on the stove, cover and put it in the oven for 50 minutes.
  • 6
    While it is cooking, get the garnish ready: peel and core the apples, cut them in slices 1 cm thick (1/3 inch).
  • 7
    In a non-stick pan, melt down 30g of butter along with a little oil. When it has reach a light brown color, panfry the seasoned apple slices, until they are a nice golden brown colour. Set aside.
  • 8
    Get rid of the excess fat in the pan, put it back on the range, add the brown sugar and the rest of the beer. Stir well with a wooden spoon. When it has reach the point of caramelization, add quickly the slices of apples to coat them with this caramel, set them aside laying flat on a small tray.
  • 9
    Let the apples cool down for a while. Take 6 small dariole molds (one per person), place a slice of apple at the bottom then a spoon full of sauerkraut, then another slice of apple and repeat this until you fill up the mold to the top. Set aside.
  • 10
    Panfry the rashers until crispy. Set them aside on some kitchen paper.
  • 11
    By now, your pork steak should be cooked. Cautiously, take it out of the pot and let it rest on your carving board. Put the molds filled with the apples and sauerkraut in the oven for 10 minutes.
  • 12
    Degrease your sauce, blend it and pass it through a chinois (fine sieve). Set it aside.
  • Ready !