Pork with Gremolata Recipe

The ever-popular gremolata dressing adds a hint of sharpness to this pork dish. This version gains extra subtlety by using lime rind as well as lemon.

Ingredients:

30ml/ 2 tbsp
4
1
2
30 ml/ 2 tbsp
400 g/ 14 oz
150ml/ 2/3 cup

3


For the gremolata:
45 ml/ 3 tbsp


1

olive oil
pork shoulder steaks, 175g/ 6 oz each
onion, chopped
garlic cloves, crushed
tomato puree
can chopped tomatoes
dry white wine
bunch of mixed fresh herbs
anchovy fillets, drained and chopped
salt and ground black pepper
salad, to serve
 
chopped fresh parsley
grated rind of 1/2 lemon
grated rind of 1 lime
grated clove, chopped

Method:

1. Heat the oil in a large flameproof casserole, add the pork steaks and brown on both sides. Remove the steaks.

2. Add the onion to the casserole and cook until soft and beginning to brown. Add the garlic and cook for 1-2 minutes, then stir in the tomato puree, chopped tomatoes and wine. Add the bunch of mixed herbs. Bring to the boil, then boil rapidly for 3-4 minutes to reduce and thicken slightly.

3. Return the pork to the casserole, then cover and cook for about 30 minutes. Stir in the chopped anchovies. Cover and cook for 15 minutes, or until the pork is tender.

4. To make the gremolata: Combine the parsley, lemon and lime rinds and garlic.

5. Remove the pork steaks and discard the bunch of herbs. Reduce the sauce over a high heat, if it is not already thick. Taste and adjust the seasoning.

6. Return the pork to the casserole, then sprinkle with the gremolata. Cover and cook for 5 minutes. Serve hot with a salad.

SERVES 4

 

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