Tagged: pork

Pork, with Lentils and Mushroom/Truffle Sauce.

Ok, do you remember I did a whole loin of pork into steaks? Well you’ve gotta make the most of them and different accompianients are a way of not falling into the ‘same old thing again for tea’ trap!

My missus, Carol, [bless her, she does look bemused when I photograph the food we eat] brought home a bag of green lentils. I’ve always wanted to use them and now was my chance.

What to use them with? ‘Ah, get out my pork’, I thought. [Editors note – this is a purely culinary reference!!]

But lentils are a bit boring so you’ve got to make them a bit more interesting. Again, using store cupboard stuff, this is the meal I made with them.

For the mushroom sauce, I have found a way to heighten it’s flavour – by stirring in a splash of truffle oil at the end. Truffle oil is a very cheap way of getting that truffley pungency you need without spending a fortune on truffles. And, where the hell do you get truffles from anyway?
You can get truffle oil from your regular big supermarket. (They probably have a truffle section in Waitrose!)

What you need for 2 People:

Meat – in this case, 2 Pork Loin Steaks
Green (Puy) Lentils – around 125g
Onion – half of one.
Garlic
Chestnut Mushrooms – half a punnet
Chorizo, Salami, or Bacon
Cream
Some Chicken Stock (you know, the one you made) – A stock cube will do as well
Shallot, or half a finely chopped Onion
Truffle Oil
Veg of your choice

The first thing you need to do is to get your lentils ready. Put your lentils in a pan, cover with water and add some stock or a stock cube. Try not to add too much salt as this makes the lentils have a hard coat.

Boil the lentils for 20-25 mins or until all the liquid has been absorbed and the lentils are nice and soft, not gloopy. [Oh don’t buy South African ones as Neil from The Young Ones won’t like it!]

When they are cooked. drain, and set aside till later.

Now you can start on your mushroom Sauce.

Chop the mushrooms into small pieces and in a pan, add some oil and sweat half an onion down. Add the mushrooms and carry on cooking with the onion. When they have reduced in size a little, add some stock – just a glug for flavour – and then add enough cream to make a sauce for 2. It’s your meal, you judge it.
you can now leave this until you are ready to plate up.

Time to cook your pork steaks – I like the butter and oil in a pan method [see the pork and ginger recipe] – my good friend Jules likes to marinade the pork in a sugar/brine solution before cooking – [see the comment thread] Basically, whatever’s your bag.

When the pork is done, set aside to rest.

Now this is where we get going. To the pan you cooked the steaks in, add onion, garlic and your salami or bacon and cook for a minute or two – then add your lentils to the pan.Heat through till warm and add any juices from the pork. Meanwhile warm your sauce up and taste, add some salt if you want and a twist of pepper, then add the magical truffle oil. It brings out the ‘flavour of the woods’, a real treat! Serve the lot with veg of your choice

A secret ingredient was created on saturday night, but not used here, Mushroom Powder!

More will be revealed soon.

Mugsie.


Pork Loin Steak with Soy, Honey and Ginger Sauce

For a steak, you cannot get cheaper than pork. I recently bought a whole boneless loin from Tesco which was a half price offer for ¬£9. I think it’s main role in death was to be as a large roasting joint. I sliced it up into 16 Loin Steaks. As long as you have a sharp knife, you don’t exactly have to be a master butcher to do this. If you don’t fancy risking your fingertips there are always many deals for pork loin steaks or chops at all supermarkets.
I never used to fancy pork, as in the past it was always a dry horrible chunk on my plate covered with gravy! Gravy is for Sunday, or on chips after a good night on the lash. [Yes, southerners, on chips!]

I have gone down the route of frying the pork as it ends up juicier and all the flavours that leech out are still in the pan that you will use to make the sauce. I like to make a good mash to go with it.
To me, a good mash will consist of mashed potatoes, butter and milk with salt and a twist of pepper.
Choose your own vegetables for this dish, it’s up to you.

Ingredients:

Pork Loin Steak
Dark Soy Sauce
Honey
Root Ginger
Potatoes
Butter
Milk
Salt & Pepper
Cornflour

What you need, Well, it’s all there in the title but with some cornflour to thicken. Don’t be put off by ginger. It’s easy to use and stores well for a long time -long enough to use in the following weeks to make curries and stir fries. You can make this sauce without the ginger and it tastes fab too, but the ginger adds a different flavour to the sauce which I’m sure you will like.

Get your mash ready, it will stay warm in the pan. Get your veg on the go, they only take minutes. Now get your cornflour solution ready, by taking a good spoon of cornflour in a cup and slowly add cold water whilst stirring. Add enough water to make the amount of sauce you want.

Take an inch of ginger and take the outside rind off. No skullduggery here, cut it off with a knife and then finely chop the ginger up as small as you can. You could even grate it if your grater is sharp enough.

Now the pork steak. Add a knob of butter to a frying pan with a glug of oil to stop the butter burning and cook the steaks for around 4 minutes on each side. That’s it! Take the steaks and put them on a plate to let them rest a little.

Now to the pan with the buttery, oily juices add the ginger and then add a few splashes of dark soy sauce, followed by a couple of spoons of honey. Your choice, but why use your best Royal Jelly honey for this.
Add the cornflour solution (which you will have to stir up again) and, whilst on the heat, keep stirring.

Do not stop stirring as the sauce will thicken with the heat. If it gets too thick, add more water. And then last of all, add the juices that have come out of the rested pork.

I love this as a nice midweek meal. Just make sure there is enough sauce, it should be all over the plate.I think the Mash is the longest process here so it is a very quick and easy meal to make. And also you’re now on your way to a life of making sauces.

YUM YUM

Oink Oink

Mugsie