Pork Shoulder Steaks with Sumac
Sumac gives a light and bright, almost citrus flavour zing.
4 pork shoulder steaks
Drop olive oil
2 onions, finely chopped
2 cloves garlic
80ml white wine
Few sprigs fresh Thyme
2 fresh bay leaves
2 tsps. sumac
1 tsp. redcurrant jelly
Approx. 30 ml water
Oven 160c, 140c fan
Gently sweat the onions in the oil with a pinch of salt until translucent. Grate in the garlic.
Put the pork steaks into a roasting pan which fits them snugly in a single layer
Add the onions and garlic
Add all the other ingredients.
More juices will accumulate as the pork cooks.
Cover and braise in the oven for an hour and a half, by which time the pork will be soft and succulent.
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