INGREDIENTS
Pork steaks
4 pork steaks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried thyme
Salt and cracked black pepper
Glaze
1 cup plum jam
½ cup apple juice
2 tsp soy sauce
¼ cup brown sugar
1 tbsp Dijon mustard
Creamy polenta
1 cup fine polenta
4 cups chicken stock
½ cup cream
2 tbsp butter
¼ cup grated parmesan cheese
Sea salt and freshly cracked pepper to season
Sauteed greens
200g green beans, trimmed
1-2 bunches asparagus, trimmed
200g sugar snap peas, trimmed
125g fresh or frozen peas
1 tbsp olive oil
30g butter
2 cloves garlic, thinly sliced
Pinch chilli flakes (or to taste)
Sea salt and cracked black pepper to season
Squeeze of lemon juice
METHOD
1. For the pork: Pat pork steaks dry with paper towel. In a small bowl, combine paprika, garlic powder, thyme, salt and pepper. Rub evenly over the pork. Let sit at room temperature for 30 minutes.
2. For the blood plum glaze: In a medium saucepan, combine all glaze ingredients. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer for 10 minutes or until slightly thickened. Taste and adjust seasoning. Keep warm.
3. For the pork step 2: Brush pork steaks lightly with glaze. Heat oil in a non-stick frying pan over medium heat. Cook the pork for 3-4 minutes or until golden and cooked to your liking. Transfer to a plate, cover loosely with foil, and rest.
4. For the polenta: Bring stock to the boil in a medium saucepan. Gradually whisk in polenta. Reduce heat to low and cook, whisking frequently, for 15-20 minutes, or until thick and creamy. Stir in cream, butter and parmesan. Season to taste and keep warm.
5. For the sauteed greens: Heat oil in a large frying pan or wok over medium-high heat. Add garlic and chilli flakes: cook for 30 seconds or until fragrant. Add green beans, asparagus and sugar snap peas along with ¼ cup of water. Cover and steam for 2-3 minutes. Uncover and sauté for another 3-5 minutes, or until tender-crisp and vibrant. Season with salt, pepper, and a squeeze of lemon juice.
6. To serve: Spoon polenta onto serving plates. Slice pork if desired. Arrange pork over or beside the polenta, drizzle with warm plum glaze. Serve immediately with sauteed greens on the side.