With plums in high season new, and utterly delicious, I made this delicious sweet and sour sauce to go with pork neck steaks.
What you’ll need…
For the spicy plums & the sauce
90g soft brown sugar
120ml Willow Creek Cabernet Sauvignon Balsamic Vinegar
60ml Red Muscadel – Nuy Wine Cellar makes a brilliant one
pinch chili flakes – large pinch if you want to feel the heat
fresh ginger – thumb sized piece, peeled and cut into four
3 whole star anise
1 large stick cinnamon
650g ripe plums – you can use the small prune plums
For the pork neck steaks
6 pork neck steaks
Oryx Desert Salt and freshly ground black pepper
3 Tbs Willow Creek Directors Reserve Extra Virgin Olive Oil
3 Tbs butter
What you’ll do…
Prepare the sauce. Place all the ingredients except the plums in a saucepan, bring to the boil and simmer for 5 minutes. Cover and allow to stand to infuse for a short while.
Set the oven at 180C.
Cut the plums in half and remove the stones. Place cut side up in an ovenproof dish and strain over the sauce. Pour a little moskonfyt into each plum stone cavity. Bake in the preset oven for about 20 minutes until soft. Keep warm.
In a large frying pan big enough to hold all six steaks heat the olive oil and add the butter. Season the steaks well and on both side with the salt and pepper. Cook the steaks till they are brown on both sides, but not cooked through. Pour over some of the plum sauce and cook for a short while until the steaks are cooked through. Remove and keep warm. Pour the sauce into the pan, raise the heat and reduce until syrupy and sticky. Serve the steaks in a warmed dish with the plums and pour over the sauce.
Serves 6 as part of a three course meal.
Read more about Willow Creek Olive Oil of Origin – CLICK HERE