Monday, 17 October 2011

Balsamic-glazed Pork Steaks

Can I say right out that I am not a fan of Balsamic Vinegar?  Unless it is very good quality (and, therefore, very expensive) stuff from Modena, I tend to find it sharp and overwhelming.  This is a good way to use it, however - in small quantities, and tempered with the sweetness of honey.  It is dead simple - saute a couple of boneless pork steaks (organic, free-range, outdoor reared, and British, please) in a knob of butter and dash of olive oil.  Make sure the meat is well seasoned with salt and pepper, and don't fiddle with it.  Let it get a good crust on each side, around 5 minutes for the first side and 4 for the other.  Unless your pork is very thick, this will be plenty of time to cook through, yet still be moist and juicy.  After about 9 minutes is up, pour in 120ml of white wine, 2 tablespoons of Balsamic vinegar and a tablespoon of runny honey.  Stir and baste the meat with the sauce and let it reduce down to a syrupy glaze.  Serve straight away with the glaze poured over.  It went very nicely with simple boiled rice, some braised fennel and steamed broccoli.  Mash would be good too.

1 comment:

  1. sadly no fennel on hand, nor mash (and it's such a mash and meat kind of night!)...however about to attempt this with two pork rack chops from waitrose last night; free range (don't think they were organic, sadly) reduced from £9.99 a kilo to 1.96 for four chops, good till tonight. Two went in the freezer, and two for tea tonight. Yum-oh. *sadly* it means we need to open a bottle of white too....which after the day I've had, is no hardship! any particular suggestions?