Pork shoulder steaks with chilli, garlic, capers and anchovies

Autumn

If you’re thinking about cooking some really nice pork over a hot, smoky fire, then these particular steaks, cut from the top of the shoulder, might be just what you’re looking for. They have an excellent flavour and stay lovely and juicy on the inside, even if they’re dark and crispy on the outside. The sauce is exceptionally easy to make, but has so much depth. If anchovies aren’t your favourite, you can leave them out and the result will still be tasty.

Serves 4

Ingredients

4 free-range and organic pork shoulder steaks (off the bone), each about 150g (5½oz)
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
a pinch of chilli flakes
8 salted anchovies in oil, drained
2 tablespoons capers, drained
1 rosemary sprig, leaves picked and finely chopped
a knob of butter
a handful of flat-leaf parsley, leaves picked and chopped
sea salt and freshly ground black pepper

Method

Set a grill over a hot part of the fire. Season the pork steaks with salt and pepper and lay them down on the grill. Cook them for 5 minutes on each side. If they’re fatty, this may cause the fire to flare up – just lift the pork away from the flames while they die back. Once cooked, remove the steaks and place them to one side to rest.

Place a large pan on the heat and add the extra-virgin olive oil followed by the garlic, chilli flakes, anchovies, capers and rosemary. Toss all this around the pan until it starts to smell amazing and the anchovies begin to melt into the garlic (don’t let the garlic burn). Now add the butter and, when it’s bubbling, add the pork shoulder steaks and the parsley. Spoon the butter over the steaks, basting them generously in all the punchy flavours. Make sure the pork is lovely and hot, then serve at once.

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