Puddledub pork steaks are beautifully tender and lean. This recipe flattens them into escallops so that they cook really quickly.
What You Need... 2 Puddledub pork leg steaks 2 small onions – sliced 1 clove garlic - chopped 100g mushrooms – sliced 100ml dry sherry 2 tbsp oil 100ml ½ fat crème fraiche 1 tsp wholegrain mustard ½ tsp salt
1. Bat out the pork leg steaks between 2 pieces of cling film until they are thin and flat. Cut each escallop in half. 2. Heat 1 tablespoon oil in a wide, shallow pan. Fry the onions and garlic over a medium heat until softened. Add the mushrooms and cook for 5 minutes, stirring now and again. 3. Add the sherry and boil, scraping the bottom of the pan and reducing the liquid by half. Remove to a bowl. 4. Heat 1 tablespoon oil and when hot, add the pork escallops. Fry for 2 min each side then add the onion and mushrooms back to the pan. 5. Add the crème fraiche and mustard, stir well, bring back to a simmer and cook for 5 min before serving.