Pork Scotch Steaks with Braised Leeks and White Beans
Photography Jessie Casson.
A quick version of slow-braised pork and beans, this tasty dinner comes together with minimum effort and just needs a green veg to round it out.
Serves: 4
INGREDIENTS
800 grams pork scotch steaks
1 tablespoon ground cumin
2 tablespoons olive oil
1 leek, thinly sliced
1 fennel bulb, thinly sliced
2 teaspoons finely chopped rosemary
2 cloves garlic, crushed
2 × 400 gram tins cannellini beans, drained and rinsed
1 × 400 gram tin cherry tomatoes in juice
½ cup chicken stock
small handful chopped parsley
sea salt and ground pepper
METHOD
Preheat the oven to 180°C fan bake.
Season the pork steaks on both sides with salt, pepper and cumin.
Heat the oil in a large sauté pan and when hot, quickly brown the steaks on both sides. They will still be raw in the centre. Transfer to a plate.
Add the leek and fennel to the same pan, season generously and cook over a medium heat until soft, adding a splash of water if the pan is too dry.
Stir in the rosemary and garlic then the beans, tomatoes and the stock and bring to the boil. Tip the contents of the pan into a large, shallow ovenproof baking dish. Place the pork steaks on top along with any juices.
Roast for 20 minutes or until the pork is just cooked through.
To serve: Divide the beans between plates and top with the steaks and the parsley.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.