Pork Steaks, Quick Pickle, Asparagus & Broad Bean Salad

  • Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Servings: 4
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I created Pork steaks, quick pickle, asparagus & broad bean salad spontaneously when filming my Taste of Australia TV series in the Margaret River. My friend Vanya Cullen moved the whole Cullen Wines property to biodynamic status in 2007. There is also a thriving vegetable garden and I took my inspiration for this recipe from that, and also to use David Hohnen’s organic Big Red pork.

Ingredients

  • 1 tablespoon (20ml) extra virgin olive oil
  • 20g butter
  • 8 (800g) pork leg steaks
  • ½ cup (125ml) dry white wine
  • 12 stinging nettle leaves

 

Quick pickle

  • ½ cup (125ml) white balsamic or white wine vinegar
  • ½ cup (110g) caster sugar
  • 1 small fennel, trimmed and sliced finely
  • 1 small beetroot, peeled and sliced finely
  • 3 baby carrots, peeled and sliced finely
  • 1 sprig fresh fennel seeds or 1 teaspoon crushed fennel seeds
  • 1 sprig fresh dill seeds or 1 teaspoon finely chopped dill

 

Asparagus and Broad Bean Salad

  • 1 bunch asparagus, trimmed, blanched
  • 75g broad beans, blanched and outer skin removed if desired
  • 1 tablespoon (20ml) lemon juice
  • 1 tablespoon (20ml) extra virgin olive oil

Instructions

  1. For Quick pickle, combine white balsamic and caster sugar in a small saucepan. Stir over low heat until sugar dissolves, increase heat, bring to the boil and simmer for 2 minutes. Place fennel, beetroot, carrots, fennel and dill seeds in a heatproof bowl, pour over balsamic mixture, mix well and set aside.
  2. For Asparagus and broad bean salad, combine all ingredients and season to taste with salt and pepper.
  3. To cook pork, heat olive oil and 10g butter in a large frying pan over medium heat. Season pork steaks with salt to taste, add to pan and cook for 3 minutes on one side then 2 minutes on the other, or until cooked as desired. Remove to a warm plate, cover with foil and rest.
  4. Return pan to medium heat, add wine to deglaze the pan, then add nettles and simmer to reduce. Add remaining 10g butter, any pork juices and whisk until the sauce is smooth. Season to taste with salt and pepper.
  5. Serve pork topped with sauce with pickle and green vegetable salad.

Notes

Lyndey’s Note: Stinging nettles lose their sting once they are cooked. So use gloves until you put them in the pan! If you don’t have stinging nettles you could substitute baby spinach.

Wine: A Margaret River chardonnay match for this Margaret River produce. Chardonnay has enough texture to marry with the pork and can also handle the sweet/sour of the pickle.

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