Cider Braised Pork Steak with Onions
Tender pork with a cider and onion gravy that is so delicious and full of flavour!!
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.