serves 4
ingredients
2 tablespoons olive oil
4 lean pork shoulder steaks, about
175g/6oz each
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons tomato purée
400g/14oz canned chopped plum
tomatoes
150ml/5fl oz dry white wine
1 bouquet garni
3 anchovy fillets in oil, drained
and chopped
salt and freshly ground
black pepper
For the gremolata
3 tablespoons chopped fresh
flat-leaf parsley
grated zest of 1⁄2 lemon
grated zest of 1 lime
1 garlic clove, chopped
• Heat the oil in a large flameproof casserole dish, add the pork steaks
and brown on both sides. Remove the pork from the dish and set aside.
• Add the onion to the dish, and sweat for a few minutes until soft and
beginning to colour. Add the garlic and sweat for 1–2 minutes, then stir
in the tomato purée, tomatoes and wine. Add the bouquet garni. Bring
to the boil, then boil rapidly for a further 3–4 minutes to reduce the
sauce and thicken slightly.
• Return the pork to the casserole dish, then cover and cook for about
30 minutes. Stir in the anchovies. Cover the casserole and cook for a
further 15 minutes or until the pork is tender.
• To make the gremolata, mix together the parsley, lemon and lime zests
and garlic.
• When ready, remove the pork steaks and discard the bouquet garni.
Reduce the sauce over a high heat if necessary to thicken. Taste and
adjust the seasoning if required.
• Return the pork to the casserole dish, then sprinkle with the gremolata.
Cover and cook for a further 5 minutes, then serve hot.
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