A delish dish that includes colcannon mashed potatoes, a delicious Irish recipe. This complements juicy slices of pork steak smothered in a vigorous caper-garlic sauce, and sided with vibrant charred broccoli.
Caper-garlic Pork Steak
Caper-garlic Pork Steak
with charred broccoli & colcannon-style mashed potatoes
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Broccoli Florets
- Cabbage
- Capers
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Pork Neck Steak
- Potato
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
- Butter (optional)
SMASH OUT THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ROC ON WITH THE BROC
Cut the broccoli florets into bite-sized pieces. Thinly slice the cabbage. Peel and grate the garlic. Drain the capers. Rinse, pick, and roughly chop the rosemary.
IRISH INSPIRATION
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly wilted, 2-3 minutes. In the final minute, add a knob of butter (optional) and seasoning. Mix ½ the fried cabbage through the mash. Cover and set aside.
COOKING UP A STORM
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with the lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SMELL THE YUMMINESS
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan and rest for 5 minutes. Slice and season.
SENSATIONAL SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting regularly). Add the vinegar and 1 tsp of a sweetener. Cook until the vinegar is almost all evaporated, 1-2 minutes. Add the drained capers, the picked rosemary, 40ml of water, and seasoning. Mix until combined, reduce the heat to medium-low, and simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional).
LOOK AT THAT PLATE!
Serve up a heap of the colcannon-style mashed potato. Side with the steak slices, the charred broccoli, and the remaining cabbage. Pour over the caper-garlic sauce and garnish with the almonds. Dig in!
Potato - 200g
Broccoli Florets - 100g
Cabbage - 100g
Garlic Clove - 1
Capers - 15g
Fresh Rosemary - 2g
Pork Neck Steak - 160g
Red Wine Vinegar - 30ml
Almonds - 15g
SMASH OUT THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ROC ON WITH THE BROC
Cut the broccoli florets into bite-sized pieces. Thinly slice the cabbage. Peel and grate the garlic. Drain the capers. Rinse, pick, and roughly chop the rosemary.
IRISH INSPIRATION
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly wilted, 2-3 minutes. In the final minute, add a knob of butter (optional) and seasoning. Mix ½ the fried cabbage through the mash. Cover and set aside.
COOKING UP A STORM
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with the lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SMELL THE YUMMINESS
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan and rest for 5 minutes. Slice and season.
SENSATIONAL SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting regularly). Add the vinegar and 2 tsp of a sweetener. Cook until the vinegar is almost all evaporated, 1-2 minutes. Add the drained capers, the picked rosemary, 60ml of water, and seasoning. Mix until combined, reduce the heat to medium-low, and simmer for 2-3 minutes until slightly reduced. Swirl in a knob of butter (optional).
LOOK AT THAT PLATE!
Serve up a heap of the colcannon-style mashed potato. Side with the steak slices, the charred broccoli, and the remaining cabbage. Pour over the caper-garlic sauce and garnish with the almonds. Dig in!
Potato - 400g
Broccoli Florets - 200g
Cabbage - 200g
Garlic Cloves - 2
Capers - 30g
Fresh Rosemary - 4g
Pork Neck Steak - 320g
Red Wine Vinegar - 60ml
Almonds - 30g
SMASH OUT THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ROC ON WITH THE BROC
Cut the broccoli florets into bite-sized pieces. Thinly slice the cabbage. Peel and grate the garlic. Drain the capers. Rinse, pick, and roughly chop the rosemary.
IRISH INSPIRATION
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly wilted, 2-3 minutes. In the final minute, add a knob of butter (optional) and seasoning. Mix ½ the fried cabbage through the mash. Cover and set aside.
COOKING UP A STORM
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with the lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SMELL THE YUMMINESS
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan and rest for 5 minutes. Slice and season.
SENSATIONAL SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting regularly). Add the vinegar and 1 tbsp of a sweetener. Cook until the vinegar is almost all evaporated, 2-3 minutes. Add the drained capers, the picked rosemary, 80ml of water, and seasoning. Mix until combined, reduce the heat to medium-low, and simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional).
LOOK AT THAT PLATE!
Serve up a heap of the colcannon-style mashed potato. Side with the steak slices, the charred broccoli, and the remaining cabbage. Pour over the caper-garlic sauce and garnish with the almonds. Dig in!
Potato - 600g
Broccoli Florets - 300g
Cabbage - 300g
Garlic Cloves - 3
Capers - 45g
Fresh Rosemary - 6g
Pork Neck Steak - 480g
Red Wine Vinegar - 90ml
Almonds - 45g
SMASH OUT THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
ROC ON WITH THE BROC
Cut the broccoli florets into bite-sized pieces. Thinly slice the cabbage. Peel and grate the garlic. Drain the capers. Rinse, pick, and roughly chop the rosemary.
IRISH INSPIRATION
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly wilted, 2-3 minutes. In the final minute, add a knob of butter (optional) and seasoning. Mix ½ the fried cabbage through the mash. Cover and set aside.
COOKING UP A STORM
Return the pan to medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the broccoli pieces until lightly charred, 5-6 minutes. Add a splash of water, cover with the lid, and simmer until al dente, 1-2 minutes. Remove from the pan and season.
SMELL THE YUMMINESS
Pat the pork neck steak dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork until cooked through and golden, 4-6 minutes per side. Remove from the pan and rest for 5 minutes. Slice and season.
SENSATIONAL SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting regularly). Add the vinegar and 2 tbsp of a sweetener. Cook until the vinegar is almost all evaporated, about 2-3 minutes. Add the drained capers, the picked rosemary, 100ml of water, and seasoning. Mix until combined, reduce the heat to medium-low, and simmer for 3-5 minutes until slightly reduced. Swirl in a knob of butter (optional).
LOOK AT THAT PLATE!
Serve up a heap of the colcannon-style mashed potato. Side with the steak slices, the charred broccoli, and the remaining cabbage. Pour over the caper-garlic sauce and garnish with the almonds. Dig in!
Potato - 800g
Broccoli Florets - 400g
Cabbage - 400g
Garlic Cloves - 4
Capers - 60g
Fresh Rosemary - 8g
Pork Neck Steak - 640g
Red Wine Vinegar - 125ml
Almonds - 60g
Woolies Products in this dish
