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Festive Pork Scotch
- , by Ann Wolki
- 2 min reading time
Christmas is just around the corner and with the warmer evenings we are in enjoying cooking on the BBQ. This recipe is a great one for entertaining, even for a larger group of people. It’s a quick cook time and doesn’t require much preparation. Pork scotch is the equivalent of beef scotch with its marbled fat through the meat. It’s deliciously tender and we also recommend to cook it a bit pink.
The Recipe
| 2 Wolki Farm Pork Scotch |
| 2 teaspoons fennel seeds |
| 2 teaspoons salt flakes |
| 1/2 teaspoon cracked pepper |
| 45g grass fed butter |
| 8-10 sage leaves |
| 1 teaspoon mustard Dijon |
| 1/2 teaspoon lemon zest |
Method
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Remove pork from cryovac bag and place on a plate on the bench to bring to room temperature.
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In a small bowl mix the fennel, salt and pepper together. Sprinkle half the mixture over 1 side of the scotches.
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Heat bbq or cast iron pan to high heat. Add in some fat if needed. Place the steaks seasoning side down.
Cook until you start to see some myoglobin pooling on the top (this looks like blood coming through the meat but it isn’t blood). Sprinkle the rest of the seasoning over the steaks and then turn them over.
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Cook for a further 2 minutes for medium rare. 5 mins for well done. Place the steaks on a plate and cover with a lid or foil to rest.
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Make the sauce add the butter and sage leaves to a saucepan and heat on medium heat to melt the butter and for the sage leaves to go crispy. They can burn easily so once crispy turn off the heat and add in the mustard and lemon zest. Stir to combine.
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Slice the scotches into 1cm slices and place onto a serving platter. Drizzle the sauce over the top, including the sage leaves. Decorate the plate with sage or rosemary sprigs.
This recipe serves 2 people as a main. For a crowd either cook as many scotches as guests or if serving with other protein allow 1-3-1/2 scotch each (depending on the size).
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