Barbecued pork shoulder steaks with smoked apple sauce and rosemary flatbreads

6
2 hours

Ingredients

Pork shoulder steaks

  • 6 pork shoulder steaks, around 2.5cm thick
  • 2 sprigs of rosemary, cut into 3
  • 6 garlic cloves, smashed
  • 1 tsp fennel seeds
  • 1 tsp cider vinegar
  • 1 tbsp of olive oil
  • salt
  • pepper

Smoked apple sauce

  • 2 green apples
  • 1 knob of butter
  • 1 tsp brown sugar

Flatbreads

  • 375g of self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 pinch of salt
  • 350g of plain yoghurt

Garlic and rosemary butter

  • 60g of unsalted butter
  • 1 garlic clove, minced
  • 2 sprigs of rosemary, needles picked and finely chopped
  • salt

Method

1
A day ahead of cooking, marinate the steaks. Place the steaks in a bowl with the other ingredients and combine with your hands to coat everything evenly. Keep in the fridge overnight and take out 1 hour before cooking to reach room temperature
2
Roughly 2 hours before you want to be serving, make the flatbread dough. Place the flour in a bowl with ½ tsp salt then stir in the yoghurt until it comes together. Then tip onto a floured surface and knead for 10 minutes until the dough is smooth and elastic. Place in an oiled bowl and cover with cling film. Leave in a warm place to prove for 1 hour
3
Preheat a ceramic barbecue to 150°C ready to smoke the apples. Sit the apples in a little boat made from tin foil and sit directly onto the coals. Add a large wood chunk to the coals and close the lid. Use tongs to turn the apples within their boat every 10 minutes or so until the apples are complete soft and collapsed. It doesn’t matter if the skins are blackened here and there
4
Whilst the apples are smoking, make the garlic rosemary butter for the flat breads. Do this by melting the butter and stirring in the other ingredients
5
Once the softened apples are cool enough to handle but still warm, remove any larger patches of blackened skin (little bits add caramelised flavour) and seeds then add to a blender with a knob of butter and the sugar. Blend to a smooth puree. Taste and season with a pinch of salt
6
Set up the barbecue so you have the cast iron reversible griddle with the plancha side up on the lower level, and regular grate on the higher level. Bring up the temperature to 200°C
7
Whilst the barbecue comes up to temperature, roll out your flat breads. Tip the proved dough out onto a floured surface and knock back to remove some of the air
8
Divide the dough into 6 equal pieces, then roll out to 2–3mm thick flatbreads. Score lines into each flatbread about 1cm apart
9
Cook the pork shoulder steaks on the plancha, roughly 4–5 minutes each side, then transfer to the higher grate to rest whilst you cook the flat breads
10
Place the flatbreads onto the plancha, score side down and cook for a couple of minutes. Flip over and brush with the flavoured butter
11
Carve the pork chops and serve up with the warm flatbreads and smoked apple sauce