Pork steaks with gremolata
For the gremolata
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.