Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Szechuan Roast Gammon with Pear and Port Chutney
Add to list
A tasty centre piece for your Sunday roast, this pear and port roast gammon adds a fruity spin to elevate your dinner table.
Prep time: 25 mins
Cook time: 3 hrs and 0 mins
Serves: 8
Cooking Skill: Cook Like A Pro
Ingredients
1 x 1.75kg
boneless prime gammon joint, rinsed
1
onion, peeled and cut into rough wedges
1
carrot, peeled and cut into rough wedges
2
bay leaves
12
black peppercorns
For the Crust
3 tablespoons runny honey
4 tablespoons wholegrain mustard
Juice 1 orange
4 tablespoons Szechuan peppercorns, finely ground
3 tablespoons extra virgin olive oil
For the Pear and Port Chutney
25g butter
450g red onions, peeled and cut into rough wedges
1 bay leaf
50g caster sugar
2 tablespoons good-quality balsamic vinegar
150ml red wine
2 Conference or Comice pears, peeled, cored and diced
Method
Step 1
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Place the gammon in a large saucepan and cover with fresh cold water. Add the vegetables, bay leaves and peppercorns. Bring to the boil slowly, cover and simmer gently for 1 hour 45 minutes.
Step 3
Allow the joint to cool in the cooking liquid for 30 minutes.
Step 4
Remove the gammon from the cooking hand and using a sharp knife carefully remove the rind and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.
Step 5
For the Crust:
In a small bowl, mix together the honey, mustard and orange juice. Smear the mix over the gammon and scatter over the szechuan pepper. Finish with a drizzle of olive oil.
Step 6
Bake the joint for about 25-30 minutes or until golden and caramelised.
Step 7
Meanwhile, to prepare the chutney, in a medium saucepan melt the butter and add the onions. Fry for 10-15 minutes until soft and golden brown.
Step 8
Add the bay leaf, sugar, vinegar, wine and pears. Bring to the boil, cover and simmer rapidly for 10 minutes.
Step 9
Remove the lid and simmer gently for a further 30 minutes until reduced and syrupy and the mixture resembles chutney. During the last 2 minutes of cooking add the port. Remove from the heat and set aside.
Step 10
Serve the gammon hot or cold with the pear and port chutney.
Method
Step 1
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Place the gammon in a large saucepan and cover with fresh cold water. Add the vegetables, bay leaves and peppercorns. Bring to the boil slowly, cover and simmer gently for 1 hour 45 minutes.
Step 3
Allow the joint to cool in the cooking liquid for 30 minutes.
Step 4
Remove the gammon from the cooking hand and using a sharp knife carefully remove the rind and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.
Step 5
For the Crust:
In a small bowl, mix together the honey, mustard and orange juice. Smear the mix over the gammon and scatter over the szechuan pepper. Finish with a drizzle of olive oil.
Step 6
Bake the joint for about 25-30 minutes or until golden and caramelised.
Step 7
Meanwhile, to prepare the chutney, in a medium saucepan melt the butter and add the onions. Fry for 10-15 minutes until soft and golden brown.
Step 8
Add the bay leaf, sugar, vinegar, wine and pears. Bring to the boil, cover and simmer rapidly for 10 minutes.
Step 9
Remove the lid and simmer gently for a further 30 minutes until reduced and syrupy and the mixture resembles chutney. During the last 2 minutes of cooking add the port. Remove from the heat and set aside.
Step 10
Serve the gammon hot or cold with the pear and port chutney.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do