Shared recipe · Mediterranean
Mediterranean Braised Pork Shoulder Steaks with Chickpeas & Roast Potatoes
Serves 4 · 100 min cook
Properly browned British pork shoulder steaks slow-braised in tomato, smoked paprika and oregano with chickpeas and sweet Chantenay carrots, finished with lemon and served with crisp olive-oil roast potatoes.
Ingredients
Sauce
- 2Bay leaves
- 150 mlChicken stock
- 1 tspDried oregano
- 4Garlic cloves
- 400 gKTC Chopped Tomatoes 400g
- 1Onion
- 2 tspSmoked paprika
- 1 tbspTomato purée
Protein
- 400 gKTC Chick Peas 400g
- 900 gSainsbury's British Pork Shoulder Steaks x6 900g
Veg
- 400 gSainsbury's Chantenay Carrots 400g
Side
- 3 tbspExtra virgin olive oil
- 1 kgMaris Piper potatoes
To Serve
- 15 gFlat-leaf parsley
- 1Lemon
Seasoning
- 1 tspSea salt
Method
- 1Heat the oven to 200°C (180°C fan). Pat the pork shoulder steaks dry, season generously on both sides with salt and pepper, and leave at room temperature while you prep the potatoes.
- 2Cut 1 kg potatoes into large chunks, toss in a roasting tin with 2 tbsp olive oil and a pinch of salt, and roast for 45–50 minutes, turning once, until deep golden and crisp at the edges.
- 3Meanwhile, heat 1 tbsp olive oil in a heavy casserole over medium-high heat. Brown the pork steaks in two batches for 3–4 minutes per side until well coloured; transfer to a plate.
- 4Turn the heat to medium. Add the sliced onion and a pinch of salt to the casserole and cook 6–8 minutes until soft and golden, scraping up the browned bits.
- 5Stir in the crushed garlic, smoked paprika, dried oregano and tomato purée; cook 1 minute until fragrant and the purée darkens slightly.
- 6Pour in the chopped tomatoes, chicken stock and bay leaves. Return the pork and any resting juices, nestle in the Chantenay carrots, and bring to a gentle simmer.
- 7Cover, reduce to low, and braise on the hob for 55–60 minutes until the pork is tender when probed and pulls apart with a fork. Uncover for the last 15 minutes so the sauce thickens and coats a spoon.
- 8Stir in the drained chickpeas for the final 10 minutes to heat through. Taste the sauce and adjust salt and pepper.
- 9Off the heat, squeeze in the lemon juice and scatter over the chopped parsley. Rest 5 minutes, then serve the pork and sauce with the roast potatoes.