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Pork Steak With Port and Figs

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Introduction

For obvious reasons, this is known chez moi as pig and fig, and in many ways the combination is a seasonal and wintery version of the Italian summer combo of Parma ham and fresh figs.

For obvious reasons, this is known chez moi as pig and fig, and in many ways the combination is a seasonal and wintery version of the Italian summer combo of Parma ham and fresh figs.

Pork Steak With Port and Figs

Ingredients

Serves: 2

Metric Cups
  • 2 tablespoons plain flour
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 4 pork loin steaks (125-150g / 5-6oz each)
  • 8 soft dried figs (about 150g / 6oz)
  • 250 millilitres tawny port
  • 1 teaspoon garlic infused olive oil
  • 30 grams soft unsalted butter
  • 4 drops of worcestershire sauce
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 4 pork loin steaks (125-150g / 5-6oz each)
  • 8 soft dried figs (about 150g / 6oz)
  • 1 cup tawny port
  • 1 teaspoon garlic flavored oil
  • 2 tablespoons soft unsalted butter
  • 4 drops of worcestershire sauce

Method

  1. Mix the flour and spices in a shallow dish. Once you’ve cut the visible strips of fat off the pork, dredge the steaks in the spiced flour.
  2. Put the dried figs in a small saucepan, cover with the port and bring to the boil, then turn the heat down a little and let the port bubble cheerfully for around 10 minutes.
  3. Meanwhile, add the garlic oil and butter to a heavy-based frying pan in which all the pork steaks can fit snugly and put over a medium to high heat. Once it starts sizzling, add the pork steaks and fry for five minutes a side, checking that the pork is thoroughly cooked through. Transfer the pork steaks from the pan to a couple of plates while you do the sauce.
  4. Pour the figs, port and a few drops of Worcestershire sauce into the frying pan that held the pork, then swill and scrape around the hot pan.
  5. Using tongs, transfer four port-bellied figs to each plate then pour a small amount of sauce over the steaks.
  1. Mix the flour and spices in a shallow dish. Once you’ve cut the visible strips of fat off the pork, dredge the steaks in the spiced flour.
  2. Put the dried figs in a small saucepan, cover with the port and bring to the boil, then turn the heat down a little and let the port bubble cheerfully for around 10 minutes.
  3. Meanwhile, add the garlic oil and butter to a heavy-based frying pan in which all the pork steaks can fit snugly and put over a medium to high heat. Once it starts sizzling, add the pork steaks and fry for five minutes a side, checking that the pork is thoroughly cooked through. Transfer the pork steaks from the pan to a couple of plates while you do the sauce.
  4. Pour the figs, port and a few drops of Worcestershire sauce into the frying pan that held the pork, then swill and scrape around the hot pan.
  5. Using tongs, transfer four port-bellied figs to each plate then pour a small amount of sauce over the steaks.

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What 1 Other has said

  • Absolutely brilliantly flavoured recipe, and very mid-week meal easy too:) Some steamed veg tossed with fig vino cotto and evoo went very well with this. I adored the spice combo for the chops, what a festive smell filling the air this November, and it's Spring here but it still works:) 

    Posted by Coby on 11th November 2013
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