Spanish-Style Pork Shoulder Steaks
This mouth-watering recipe is ready in just 35 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
- In a small pan, toast the fennel and black pepper. Add the fennel, black pepper, paprika and salt to a spice grinder and grind.
- Put the pork in a large, (4L if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case it leaks) and refrigerate for 4 hours. Remove from refrigerator and leave to come to room temperature.
- Add 2 tbsp of the chopped coriander, the lime juice and the crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
- Preheat the oven to 190C/Gas 5. Heat the corn tortillas in the oven, wrapped in foil in packs of 8, while you are grilling the pork.
- Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium done, turning, for approximately 10 minutes total. Remove to a cutting board and allow to rest for 5 minutes, then slice into long thin strips.
- Serve the steaks in the warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with the remaining chopped fresh coriander.
Rate this recipe
Overall Rating:
4.30
(18)
