Publications
- 4 - deboned pork neck steaks
- - a sprig of rosemary, leaves chopped
- 15ml - each butter and oil
- 1 - onion, chopped
- 1 - clove garlic, chopped
- 30ml - whiskey
- 125ml - chicken stock
- 250ml - cream
- 300g - baby potatoes, cooked and drained
1. Season the pork with the rosemary, salt and pepper. Melt the butter and oil in a pan and fry the meat for about 3 minutes on each side until a lovely golden-brown crust forms. Also fry the edges to brown them. Remove the meat and fry the onion and garlic in the same pan until glossy (about 3 minutes). Top up the oil if necessary.
2. Add the whiskey and cook until it has almost all evaporated. Stir in the stock and cream and cook until reduced by half and slightly thickened. This will take about 10 minutes.
3. Spoon the meat back into the sauce and simmer gently until it’s cooked (about 5 minutes, depending on the thickness; test a steak if you’re unsure).
4. Mash the cooked potatoes to form a chunky mash, season to taste with salt and pepper, and serve the meat on top of the potatoes with the sauce drizzled over or on the side.
