The perfect pork steak with figs and soft polenta

The perfect pork steak with figs and soft polenta

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
10 mins
Photographer
Stuart Scott

This is a foolproof method of cooking pork and keeping it moist, called 6–2–2. First you cook the pork for 6 minutes on one side, then 2 minutes on the other, then rest for 2 minutes. Easy! I cooked this at beautiful Melanda Park on the Hawkesbury River in New South Wales.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
8 sage leaves
4 x 180g pork steaks, cut 2 cm thick
salt, to taste
freshly ground black pepper, to taste
4 figs, halved or quartered if large
1 tablespoon wholegrain mustard
100ml verjuice
80g pancetta, chopped
2 garlic cloves, finely chopped
2 tablespoons pine nuts
1 bunch cavolo nero, trimmed
125ml chicken stock or water

Polenta

Quantity Ingredient
375ml chicken stock
375ml water
250g instant polenta
250ml milk
20g butter
salt, to taste
freshly ground black pepper, to taste

Method

  1. For the polenta, combine the stock and water in a medium saucepan and bring to the boil. Gradually whisk in the polenta. Continue to whisk and pour in the milk. Cook over low heat, stirring occasionally, until the liquid is absorbed and the polenta is tender, around 5 minutes. Stir in the butter and season to taste with salt and pepper. Set aside and whisk occasionally, while preparing the pork.
  2. Meanwhile for the pork, heat 1 tablespoon of the oil in a large frying pan over medium–high heat. Fry the sage leaves until crisp, drain on paper towel and set aside until serving. Season the pork steaks on both sides with salt and pepper. Place in the frying pan and cook on one side only for 6 minutes. Turn and cook on the other side for a further 2 minutes. Remove to a plate without flipping (see Lyndey’s note), cover loosely with foil and rest for 2 minutes. Add the figs to the pan, increase the heat to high, add the mustard and verjuice and bring to the boil. Add any juices from the resting pork plate.
  3. While the pork rests, heat the remaining 1 tablespoon oil in a large frying pan, add the pancetta, garlic and pine nuts and cook, stirring, until the pancetta is golden and the nuts are lightly browned. Add the cavolo nero and stock or water and cook, stirring, until wilted.
  4. To serve, place a large spoonful of polenta on each plate and top with the pork, figs in sauce from the pan, reserved crisp sage leaves and cavolo nero on the side.

Wine

  • Pinot gris, viognier or chardonnay all work well in different ways with the creamy polenta, juicy pork and luscious figs.

Lyndey’s note

  • It is important not to flip the steak when removing it from the pan to rest as the juices will have risen to the top and the steak will dry out if flipped. If you prefer a ‘hint of pink’, then reduce cooking times accordingly.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again