This is a great recipe by Head Chef Matt Eales from one of favourite stockists, Forage Farm Shop in the Vale of Glamorgan.
Serves 2 | Preparation 20 mins | Cook 20 mins
Ingredients
For the Kohlrabi
- 1 Heritage Carrot
- 1 Kohlrabi
- 1 Red Onion
- 2 Spring Onions
- ½ Lemon (juiced)
- Splash of Forage Rapeseed Oil (lemon or chilli)
- Small Handful of Coriander
For the Pork Steak
- 100ml The Coconut Kitchen Thai-style Sweet & Sour Sauce
- 2 x 200g Penllyn Estate Pork Steaks
- Serve with
- Corn cut from the Cob
- 3 x heritage carrots blanched and lightly pan fried
Method
1-2 hours ahead (or overnight if possible), marinade the pork steak in the sweet and sour sauce. Cover and refrigerate. Bring out 1 hour before cooking.
For the Kohlrabi Slaw
1. Peel and coarsely grate the carrot and the kohlrabi.
2. Peel and thinly slice the red onion.
3. Chop the spring onions.
4. Combine all the veg, add lemon juice and rapeseed oil. Season to taste.
For the Pork Steak
- Preheat oven to 180c.
2.Add a dash of Forage rapeseed oil to a non-stick frying pan. Fry the pork steaks on a medium-high heat for 1 minute either side (until browned).
3. Transfer to a baking tray and cook in the preheated oven for around 5-6 minutes or until cooked through.
4. Add the pork back to the frying pan and drizzle with a little more Thai-style sweet and sour sauce.
Serve the pork with kohlrabi slaw alongside the optional corn cut from the cob and the heritage cooked carrots.