Last night I was thinking about pork. I love pork. I especially love fatty pork like shoulder roasts and steaks. I decided to oven braise a 1 pound pork steak I bought at the farmers’ market from Biancalana Pork Growers.
A trip to the garden yielded garlic, rosemary, oregano, cherry tomatoes, and serrano peppers. Perfect. In the fridge and cupboard I had white onions, maitake mushrooms, and fresh peach juice that I had processed with my Mehu-Liisa steam juicer.
I had the ingredients for a succulent braised pork dish. I was happy. Here’s the recipe:
1 lb pork steak, untrimmed
1 cup white onions, medium diced and rinsed
Garlic, as many cloves as you’d like (I used 6), smashed and peeled (no need to chop)
2 large bay leaves
1 Tbs fresh oregano, chopped coarsely (1 1/2 tsp dry)
3 sprigs fresh rosemary, about 2 Tbs leaves (I don’t recommend dry as it looses its flavor)
1 1/2 cups whole cherry tomatoes (you could use sun-dried or dehydrated tomatoes here to good effect, just rehydrate before use)
1 large (5 inch) or 2 small fresh serrano peppers, unseeded, chopped coarsely in rings (substitute one 4 oz. can of green chilies or jalapenos, add just before going into oven)
4 oz fresh maitake mushrooms, chopped coarsely (button mushrooms would do as well)
1 pint fresh peach juice from the Mehu-Liisa steam juicer
Salt and pepper to taste
Heat oven to 350 degrees. Salt, pepper, and brown the pork on both sides on medium high heat in a 10 inch ovenproof skillet (I recommend stainless steel or enamel to avoid discoloration from the peach acid). Set pork aside when nice and brown (2-3 minutes per side).
Add onions, garlic, bay leaves, serrano pepper, mushrooms, and oregano to the pan with a little olive oil. Saute on medium heat till onions are just translucent. Add cherry tomatoes and toss till they break and deglaze the pan.
Remove the veggies to a bowl, place the pork in the ovenproof skillet and then cover with the veggies. Pour the peach juice over all–it should just cover the meat. Place the three sprigs of rosemary on top and salt and pepper to taste.
Cover the skillet and place on the middle rack in the oven. The lid can be left ajar to let the sauce reduce, however this isn’t necessary as the sauce can be reduced later on the range. Cook for 1 1/2 hours without disturbing.
When done, lift veggies off the pork and from the pan with a slotted spoon, place pork on a lovely platter and then cover with the veggies again. The sauce can be added now with the veggies or strained and reduced to desired consistency on the stove top.
My son and I enjoyed this with a side of roasted sweet potatoes, yams, and carrots and a nice crisp iceberg lettuce salad.
Well, I hope you get a chance to try this recipe. There really is no end to the uses one can put Mehu-Liisa steamed fruit juice to. With the season captured in jars in your cupboard, you can enjoy the summer bounty all year round.
Let me know if you have any questions.