Glazed Pork Steak with Butter Beans and Fenugreek Pesto
Ingredients: pork neck steaks, honey, salt, pepper, olive oil · 30 min cook time · 650kcal · $20.80
Ingredients
2steaks pork neck steaks, 1tbsp honey, to taste salt, to taste pepper, 2tbsp olive oil, 1tin tinned butter beans, 2bulbs shallots, 3cloves garlic, 2bulbs tropea onions, 100ml white wine, 1cube chicken stock, 1sprig rosemary, 1strip orange peel, 1bunch fenugreek leaves, 3fillets anchovies, 50g parmesan cheese, 0.5piece lemon
Instructions
1. Season the pork neck steaks with salt, pepper, and a drizzle of honey for caramelization.
2. Prepare the aromatics by slicing tropea onions, shallots, and chopping garlic.
3. Blanch the fenugreek leaves in boiling water, then plunge them into ice-cold water to retain their vibrant green color.
4. Sear the pork steaks in a hot pan with olive oil until golden brown on both sides.
5. Sauté sliced tropea onions and shallots in a pan, add garlic, then pour in butter beans along with their liquid and a chicken stock cube.
6. Deglace the pork pan with white wine, add rosemary, and orange peel to build a complex sauce.
7. Blend the blanched fenugreek leaves, parmesan cheese, anchovies, garlic, olive oil, and lemon juice into a vibrant green pesto.
8. Slice the cooked pork steak and serve over the warm butter bean stew, finished with the fenugreek pesto.
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