Pork Steaks With Gin Coriander Sauce Food

PORK STEAKS WITH GIN & CORIANDER SAUCE

Steps:

• Crush the juniper berries coarsely using a pestle and mortar or rolling pin.Warm the gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork - leave on a little fat for flavour and to keep it moist. Drain the juniper berries, reserving the gin.
• In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).
• Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin - boil fast until it disappears or set light to it and let the flames burn down - this removes the raw alcohol taste. Pour in the apple juice. Scrape the pan to loosen any sticky bits. Bring to the boil.
• Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork to a warm plate. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it's syrupy, then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.

PORK STEAK

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet over medium-high heat.
• Brown steaks on each side.
• While browning, season steaks with salt, pepper, and garlic powder.
• Transfer steaks to a 9x13 inch casserole dish.
• Sauté the onions and mushrooms in the same skillet.
• Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
• Pour sauce over steaks.
• Cover dish with aluminum foil.
• Bake in preheated oven for 90 minutes.

PORK SHOULDER STEAKS IN TOMATO-HERBS SAUCE

Steps:

• 1. Lay meat on a cutting board, and cover with cling film and using the meat hammer pound it several times until its flat throughout. Season well with salt, black pepper and paprika.
• 2. Cut the meat in medium pieces and fry on medium heat for 1 minute on each side. Transfer meat into a pot.
• 3. Use the same pan to fry the onion and garlic for 2-3 minutes. Transfer them to the meat and add water so the water just covers the meat.
• Add tomato puree, thyme and rosemary leaves and simmer on a low heat until meat is soft and tender.

CORIANDER PORK (AFELIA)

Steps:

• Mix the pork fillet cubes with 100 gram rose wine, coriander powder, cinnamon, garlic, olive oil and soy sauce.
• Marinate for at least 8 hours.
• Take the meat out of the marinade and make it dry.
• Stir fry for 15 minutes until the meat is nice and brown.
• Add the marinade and the rest of the wine,
• Boil on high heat until the liquid has evaporated,.
• Decorate with green coriander.

PORK STEAK/CHOP SAUCE

Steps:

• Whisk all ingredients together.
• Place pork chops in the bottom of a baking dish.
• Pour sauce over pork.
• Bake at 375 degrees Fahrenheit for 60 minutes.
• Serve with rice.

PORK STEAK IN WINE SAUCE

Steps:

• Heat oil in large skillet. Brown pork on both sides.
• Remove meat from skillet.
• Add onions and mushrooms to skillet. Cook until onion and mushrooms are tender but not browned.
• Add pork back to skillet.
• Pour wine over pork; cover tightly and simmer 1 hour or until pork steaks are tender.
• Garnish with parsley.

PORK WITH RED WINE AND CORIANDER

Steps:

• Place oil in a large, deep skillet on medium-high heat. A minute later, add pork, and cook, undisturbed, until brown on one side, about 5 to 10 minutes. Turn and brown another side. Add garlic and cook, stirring occasionally, for a minute or two. Add 1 1/2 cups wine, then coriander.
• Turn heat to low, and cover. Simmer gently for 45 minutes to an hour, until pork is tender. Remove coriander. Stir in remaining wine; cook 2 or 3 minutes. Stir in butter.
• Add lemon juice to taste. Stir in half the cilantro, then serve, garnished with remaining cilantro.