Grilled pork shoulder steaks with fennel and apricot jam and pickled kohlrabi
Pork, fennel and apricot are a match made in heaven. In this recipe pork shoulder steaks are simply grilled and served with a sticky fennel apricot jam and a fresh pickled kohlrabi side salad.
Ingredients
Metric
Imperial
For the fennel and apricot jam
- 400g of apricot, stones removed and roughly chopped
- 400g of fennel, finely chopped
- 1 handful of fronds of fresh dill, chopped
- 1 lemon, juiced
- 250g of caster sugar
- 6g of salt
- 50ml of water
For the pickled kohlrabi
For the grilled pork collar
- 2 pork shoulder steaks
- 1 tbsp of brown sugar
- 2 tbsp of oyster sauce
- 1 tbsp of fish sauce
- salt and pepper
- vegetable oil
- 30g of unsalted butter
For the garnish
- 1 pinch of fennel fronds
- 1 handful of rocket, tossed in olive oil
- 1 pinch of pink peppercorns, crushed
Method
Start by making the fennel and apricot jam. Add all the jam ingredients to a large pot and bring to a gentle simmer. Reduce the heat to low and cook until the fennel and apricots have broken down and softened. This should take about 30–40 minutes
- 400g of apricot, stones removed and roughly chopped
- 400g of fennel, finely chopped
- 1 handful of fronds of fresh dill, chopped
- 1 lemon, juiced
- 250g of caster sugar
- 6g of salt
- 50ml of water
Add the pork shoulder steaks to a large bowl, mixing it with the brown sugar, oyster sauce and fish sauce. Season with salt and pepper along with a dash of vegetable oil then set aside for 15 minutes
- 2 pork shoulder steaks
- 1 tbsp of brown sugar
- 2 tbsp of oyster sauce
- 1 tbsp of fish sauce
- salt and pepper
- vegetable oil
Heat a frying pan over a medium-high heat, and preheat the oven to 180°C fan
Add a dash of vegetable oil to the pan then sear the steaks on both sides until golden brown, add in the butter then baste the pork shoulder over a slightly lower heat
- 30g of unsalted butter
Transfer the pork to an oven tray and roast until the internal temperature has reached 74°C. Remove from the oven and leave to rest for 10 minutes
To serve, slice the pork shoulder and plate alongside the rocket. Top with the pickled kohlrabi and fennel fronds along with the crushed pink peppercorns. Serve with the apricot and fennel jam on the side
- 1 pinch of fennel fronds
- 1 handful of rocket, tossed in olive oil
- 1 pinch of pink peppercorns, crushed
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