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Pork Shoulder Steaks and Beetroot 'Pilau'

Seared pork shoulder steaks slow-cooked in cider and stock, served with a minced beetroot pilau and dill sour cream.

PorkMain CourseSlow-CookedBeetrootGluten-Free Option
Estimated Nutrition
Calories
715.6
kcal / serving
2862.4 kcal total
Carbs
33.8g
per serving
135.2 g total
Fat
48.6g
per serving
194.5 g total
Protein
35.7g
per serving
142.8 g total
Cook Time
100
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
g
Caster Sugar
Dairy
14
g
Unsalted Butter
For the sauce
25
g
Unsalted Butter
For the pilau
100
g
Soured Cream
GrainsCereals
1
cup
Plain Flour
For dusting
Liquids
350
ml
Chicken Stock
250
ml
Cider
Can substitute with white wine
500
ml
Chicken Stock
Can substitute with vegetable stock
Meat
4
piece
Pork Shoulder Steaks
Thick cut
NutsSeeds
1
to taste
Salt
Freshly ground
1
to taste
Black Pepper
Freshly ground
10
g
Caraway Seeds
1
piece
Bay Leaf
1
clove
Garlic
Peeled and roughly chopped
11
piece
Black Peppercorns
2
sprig
Dill
Finely chopped
OilsFats
15
ml
Olive Oil
Vegetables
500
g
Beetroot
Peeled and roughly chopped
1
piece
Shallot
Peeled and roughly chopped

Method

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