Black Garlic Pork Steaks

Pork steaks spiced up with the unique depth of flavour from Black Garlic Ketchup.

Prep: 10 mins | Cook: 1 hour | Serves: 4

Ingredients

4 large boneless pork steaks
2 tbsp plain flour seasoned with salt and freshly ground black pepper
2 tbsp olive oil
1 large onion – peeled and sliced
250g mushrooms – sliced
250ml water
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
1 tbsp Black Garlic Sugar or brown sugar
5 tbsp BGK’s Black Garlic Ketchup or commercially available Black Garlic Ketchup or tomato ketchup
2 tbsp Black Garlic Paste
2 tbsp Black Garlic Infused Balsamic Vinegar, cider or white wine vinegar
½ tsp dry mustard powder
¼ tsp cayenne pepper
Salt and freshly ground black pepper

Method

Preheat the oven to 170C/150Cfan/Gas3.
Dip each pork steak into seasoned flour.
In a large frying pan, fry the pork steaks in olive oil until golden. Put the pork steaks into a casserole dish.
Using the same frying pan, gently fry the onion until soft. Add the sliced mushrooms and fry for a further 3 minutes.
Add the onions and mushrooms to the casserole dish.
Put the water into a large jug. Add all the remaining ingredients with the exception of salt and pepper. Whisk together. Pour the contents of the jug over the pork steaks. Cover the casserole dish with a lid.
Cook for 1 hour until the pork is tender. Check occasionally to ensure the casserole is still moist; add a little water if necessary.
Season to taste with salt and freshly ground black pepper.

To Serve: Black Garlic Pork Steaks are delicious served with green vegetables and BGK’s Black Garlic Mascarpone Mashed Potatoes.

Top Tip: browning the pork steaks helps to seal in the juices and prevents the pork steaks from drying out.