Pork

Pork steaks with grilled plums and tomato

Name: Pork steaks with grilled plums and tomato recipe
Yield: 5
Ingredients: 800g boneless pork shoulder, skin removed, cut into 1.5cm steaks; 3 tsp runny honey; 1/4 cup (60ml) apple cider vinegar; 1/4 cup (60ml) extra virgin olive oil; 6 plums, seeds removed, cut into wedges; 6 long green shallots, trimmed; 250g cherry tomatoes, halved; 1 long red chilli, finely chopped; 1 tsp ground cinnamon; 1 tbs fennel seeds, roasted; 1 tsp coriander seeds; Zest of 1 orange or lemon

Rate now

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 04, 2020

Add a touch of refreshment with Darren Robertson's pork steak recipe, served with grilled plums and tomato.

800g boneless pork shoulder, skin removed, cut into 1.5cm steaks
3 tsp runny honey
1/4 cup (60ml) apple cider vinegar
1/4 cup (60ml) extra virgin olive oil
6 plums, seeds removed, cut into wedges
6 long green shallots, trimmed
250g cherry tomatoes, halved
1 long red chilli, finely chopped

Marinade

1 tsp ground cinnamon
1 tbs fennel seeds, roasted
1 tsp coriander seeds
Zest of 1 orange or lemon
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the marinade, place all ingredients in a small food processor and whiz until seeds are crushed and mixture is combined. Season. Transfer to a large bowl with the pork steaks, turn to coat and marinate for 2-3 hours or, if time permits, overnight.
2.

To make the dressing, place honey, vinegar and oil in a bowl, season to taste and whisk to combine. Set aside.
3.

Remove steaks from fridge and allow to come to room temperature before cooking. Heat a lightly greased barbecue or chargrill pan to high. Barbecue steaks for 3-4 minutes on each side or until blackened and cooked through. Rest for 10-12 minutes before serving.
4.

Meanwhile, barbecue plums, shallot and tomato, in batches if necessary, turning frequently for 2-3 minutes until charred. Place in a bowl with half the dressing, season and toss to combine. Place on plates with pork, drizzle with remaining dressing and scatter with chilli to serve.