This has to be one of my favourite dishes at the moment. Juicy fried pork neck steaks on a bed of cauliflower mash with a rich creamy sauce with leeks and pancetta. It really is a party is your mouth with every bite. Earthy, sweet, salty, creamy, smoky…absolute heaven! The trick with making cauliflower mash is steaming it until tender and then squeezing as much excess liquid out of it as possible( I use a sieve). If you don’t do this, you end up with watery separated mash. I have been trying (where ever possible and when I feel like it) to replace carbs with vegetables that leave me equally satisfied. With the result, cauliflower mash has become a staple in our home and we love it. If you’re not keen on pork, try replacing with chicken breast fillets – makes for a winner chicken dinner. This recipe is in my ”Midweek meals” feature for Crush online magazine Issue 33.
Pork steaks on cauliflower mash with leek & pancetta cream sauce
Prep time: 10 minutes
Cooking time: 15 minutes
4 pork neck steaks
Freshly ground salt and pepper
1 T (15 ml) butter
1 T (15 ml) vegetable oil
50 g diced pancetta
2-3 leeks, thinly sliced
1 clove garlic, crushed
2 sprigs of thyme
1⁄4 c (60 ml) dry white wine
2 T (30 ml) sherry
1 c (250 ml) cream
500 g cauliflower florets, steamed until tender
2 T (30 ml) butter
Salt, pepper and nutmeg to taste
Season the pork steaks with salt and pepper. Heat the oil and butter in a frying pan until bubbling. Add steaks and fry each side over moderate heat for 4 minutes per side or until cooked through. Remove and set aside to rest. Add the pancetta to the pan and fry until crispy. Add the leeks, garlic and thyme and sauté until glossy and softened. Add the wine and sherry and fry until this liquid cooks away. Add the cream and gently cook until reduced and thickened to desired consistency. Season to taste.
Drain cauliflower well and squeeze any excess liquid out. Add butter and mash until smooth and season to taste.
Place the pork steaks on a bed of mash and pour generous amounts of sauce all over. Eat immediately.
Michael’s wine recommendation – click here
Carey Boucher Erasmus is a well known Cape Town based food consultant, food writer, recipe developer, food ambassador and teacher.
Her website http://bitsofcarey.co.za is well worth a visit.