I looked at quite a few pork shoulder steaks recipe online before coming up with this one for cider braised pork steaks with onions. I'd bought a large pack pork shoulder steaks from CostCo recently and David used half the pack to make our slow cooked chilli again. I'd put the other half of the pack in the freezer until I decided what to do with them. I knew I wanted to make a slow cooked recipe...tender pork shoulder steaks are just delicious!
The end result is the most tender pork that falls apart just with a fork! The cider and onion gravy is so delicious and full of flavour. Definitely a new favourite of ours to enjoy on a cold evening...ultimate comfort food for the winter!
Tips
- Make ahead - this recipe can easily be made earlier in the day and then gently reheated on the hob about 10 minutes before you're ready to serve.
- This cider braised pork steaks with onions recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 4 pork shoulder steaks (total weight approx. 700g)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 onions, sliced
- 2 tbsp plain flour
- 350ml cider
- 1 tbsp dark brown sugar
- 2 tsp ground cumin
- 10 fresh sage leaves, or 1 tsp dried
- 500ml chicken stock (made using 1 stock cube or pot)
- 1 tbsp fresh parsley, finely chopped, to garnish
To serve (optional):
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Instructions
- Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
- Heat the oil in an ovenproof casserole over a medium to high and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
- Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute. Then add the cider and deglaze to scrape all the brown bits from the bottom of the casserole.
- Add the brown sugar, cumin, sage leaves and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough, braise uncovered for an additional 10 to 15 minutes.
- Serve garnished with finely chopped parsley and your choice of vegetables on the side.
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Cider Braised Pork Steak with Onions
Ingredients
- 4 pork shoulder steaks (total weight approx. 700g)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 3 onions sliced
- 2 tbsp plain flour
- 350ml cider
- 1 tbsp dark brown sugar
- 2 tsp ground cumin
- 10 fresh sage leaves or 1 tsp dried
- 500ml chicken stock (made using 1 stock cube or pot)
- 1 tbsp fresh parsley finely chopped, to garnish
To serve (optional):
Instructions
- Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.
- Heat the oil in an ovenproof casserole over a medium to high and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.
- Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute. Then add the cider and deglaze to scrape all the brown bits from the bottom of the casserole.
- Add the brown sugar, cumin, sage leaves and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.
- After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough, braise uncovered for an additional 10 to 15 minutes.
- Serve garnished with finely chopped parsley and your choice of vegetables on the side.
Notes
- Make ahead - this recipe can easily be made earlier in the day and then gently reheated on the hob about 10 minutes before you're ready to serve.
- This cider braised pork steaks with onions recipe is easily adapted if you’re cooking for less or more people.
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