2 pork rump steaks (Havoc Pork)
Salt & pepper
4-5 cox's orange apples (Willowbrook Orchard)
1 1/2 tsp ground ginger
1/4 tsp ground cloves
3 tbsp water
2 Tbsp maple syrup
1 Tbsp grated fresh ginger
2 large agria potatoes (Oamaru Organics)
2 Tbsp butter
1/4 cup grated parmesan cheese
Fresh black pepper
Preheat the oven to 220 degrees C.
Take the steak out of the fridge and let it get to room temperature. Peel and cut 4 apples into a small saucepan, add the ground ginger, cloves, and water. Place on the heat and cook until soft and easy to mash. With the last apple, slice it thinly. In a bowl add the maple syrup, fresh ginger, and juice & zest of one lemon, then gently mix in the sliced apple. Lay out the apple slices on a baking tray and place in a 220 degrees C oven, cook until golden and crispy.
Mash: Peel the potatoes and cover them with water in a pot and cook until just soft for mashing. Drain the potatoes and add the butter and freshly ground black pepper, give them a light mash, then use a fork to fluff them up, lastly adding the parmesan.
Now it’s time to cook the pork, season both sides of the steak, with salt & pepper. Cut diagonally into the rind every 5cm. Using a heavy based fry pan heat to a high heat. Sit the rind onto the pan and let it fry off for a couple minutes. Cook the steaks 2 minutes each side, depending on the thickness of your steaks. Rest the meat and serve with rough mash and apples.
Recipe by: Amy Dougherty