pork steak with fennel and apple remoulade

well this is away from my usual intensity of flavour, but its definitely not short of flavour.

there is a huge hit of freshness with the fennel and apple combination, the crisp texture of the salad balances beautifully with the rich tenderness of a pork steak.

perfect for a weekday evening, its a quick and easy recipe to do, especially if you have a julienne slicer to do the apple and fennel for you (like i do).

you will sound fancy calling it a remoulade, go with it 🙂

serves 2

for the mayo

1 egg yolk

1 cup grapeseed, canola or rice bran oil

1 tsp dijon mustard

1/2 tsp rice wine, or white wine vinegar

dash of salt

for the salad

3 apples, julienned (i like to keep the skin on)

1 large fennel bulb, julienned

1 cup flat leaf (italian) parsley, chopped

1 tsp salt

for the pork steak

500gm, 2 pork steaks

salt

cracked pepper

 

for the mayo

add the egg yolk, dijon mustard, vinegar and salt to a mixing bowl.  whisk together.  continue whisking while slowly drizzling in the oil.  the yolk will start to thicken.  keep pouring the oil, until the mayo is desired thickness.

if the egg suddenly goes runny, you have poured the oil in too fast and will have to start again.

making mayo is slightly technical, BUT well worth the reward of making it at home.  its much tastier and doesnt have a shit load of additives.

if you dont want to make your own, use store bought mayo – i recommend best foods.

for the salad

place the julienned apple fennel and chopped parsley in a salad bowl.

assembly

heat fry pan to hot.  oil both sides of the pork steak and season well.

when the fry pan is hot, add the pork steaks.  i like my pork to be slightly pinkish in the centre, which takes about 3 mins on each side for a 2 cm steak… BUT thickness of pork will differ so cook to your desired state.

add the mayo to the apple, fennel and parsley.  Combine well.

remove the pork from the frypan when cooked and let rest for a few minutes.  serve the salad onto plates and top with the pork and some cracked pepper.

yum!