Pork steaks with gremolata







Cook Time

60-65 Min


  • 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.
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