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.
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?
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