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0.5 a pork steak
2 tblsp olive oil
15 g butter
a bunch of mint leaves
1 tblsp caster sugar
15 ml white wine vinegar
25 ml extra virgin olive oil
pinch of salt
2 tblsp tomato purée
1 tblsp red wine vinegar
1 tblsp soy sauce
1 tblsp honey
100 g butter beans (tinned)
100 g garden peas (tinned)
2 garlic cloves
1 tblsp créme fraiche
1-2 tbsp olive oil
70 g smokey bacon bits/ lardons, or full rashers to be chopped
Remove any sinew from the pork. Add the olive oil and butter to a large frying pan.
Season the pork and fry, sealing each side over a medium heat until nearly fully cooked through. Add the bacon bits/ chopped bacon to the same pan and fry until crisp. Set the bacon aside in a mixing bowl.
Prepare the glaze, mixing the purée, soy, red wine vinegar & honey. Set aside.
Preheat the oven to 200 deg. Add the mint leaves to a pestle and mortar, followed by the caster sugar, grind into a paste. Then add the white wine vinegar, pinch of salt and olive oil and mix well.
Transfer the pork to the roasting tray, pour the glaze over and oven roast to thicken the glaze and coat the meat. Drain the peas and beans and add to boiling salted water. Heat for 2-3 minutes and drain fully.
Chop the garlic cloves, add to the pea and bean mix, followed by the crème fraiche. Season to taste. Leave the pork to rest for two minutes while prepping to plate up.
Serve with mint sauce and pan juices drizzled over the meat.