Love bacon? Love sausages? Almost forgotten about pork itself? Rediscover it with this super easy dinner.
If you haven’t come across asafoetida before, don’t Google it. The description makes it sound disgusting and you’ll just think I’ve gone all fancypants, asking you to buy this weird root stuff, just to put half a teaspoon in a sauce for a pork chop.
Also ignore all the nicknames for it (except ‘food of the gods’) and just humour me. This stuff is great.
Asafoetida is used a lot in Indian cookery to lend that hard-to-describe ‘umami’ flavour to dishes, often harmonising sweet, sour, salty and spicy elements.
And that’s where it comes into its own here, zinging up poor, neglected pork.
Because pork is a bit of a forgotten meat, isn’t it? We’re still devoted to our bacon and sausages (hipster sausages – whoda thought?) but your average, midweek tea, common or garden pork chop has fallen by the wayside. In our house, at least.
It’s high in protein and rich in vitamins and minerals but it can be fatty, so you need to choose carefully. Grab lean pork steaks for this, raid the cupboard and you’ll be wondering why you don’t have it more often.
Also, don’t be put off by the marmalade. I don’t even like marmalade. That’s probably why there was two thirds of a jar of it lurking in the fridge, just waiting for me to get creative.
It’s a sweet and savoury, zingy, citrussy, fresh sauce and you’ll love it! Honestly. Trust me on this one.
SWEET CITRUS PORK
Serves 2 • Ready in 25 mins
2 tsp olive oil (54 cals)
2 × 125g (4oz) lean pork steaks (300 cals)
½ tsp asafoetida
1 tbsp marmalade (24 cals)
zest and juice of 1 orange (13 cals)
1 tsp apple cider vinegar (1 cal)
1 heaped tsp (10g/1/3oz) butter (37 cals)
salt and freshly ground black pepper
• Heat the oil in a large frying pan (skillet) over a medium heat. Add the pork steaks and season generously with salt and pepper. Fry for 2 minutes on each side. At this stage, the pork should be browned but not cooked through.
• Add the asafoetida, marmalade, orange zest and juice and the vinegar. Bring to a gentle simmer and stir to dissolve the cranberry jelly. Simmer for 5 minutes, turning the pork halfway through, until the meat is cooked.
• Remove the pork from the pan with a slotted spoon. Turn the heat up to medium and stir in the butter. Bubble for 2 minutes until the sauce is glossy. Arrange pork in a serving dish and pour the sauce over.
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