Pork Shoulder Steaks with Pesto Cannellini Beans and Courgette
Serves 4
Ingredients:
4 Pork Shoulder Steaks
Olive Oil
100g Leek
2 Garlic Cloves
200g Courgette
800g Cannellini Beans
50g Pesto
30g Cream
30g Parmigiano Reggiano
Rocket
Method:
Remove the pork from the fridge and allow to come to room temperature.
In a large pot on a medium heat add some olive oil before finely slicing the leek. Add this to the pot and allow to sweat for 5 minutes. Add in the minced garlic and cook down.
Cut the courgettes in half down the length and use a spoon to remove the insides. In another pot with olive oil on a higher heat sauté courgette until the edges lightly colour. Add them into the pot with the leeks and garlic then season everything with salt and pepper.
Drain and rinse the cannellini beans then add them into the pot. Cook them for five minutes before adding the pesto, cream and chicken stock/water. Give everything a good stir then turn the heat down and leave to gently cook.
In another pan, heat some olive oil and season the pork with salt and pepper. Add in the steaks when the pan is hot press down on them to get a good sear. Leave them to cook on this side for around 6 minutes per side until the internal temperature is past 72°C.
Remove the steaks and leave aside covered with foil to rest for five minutes.
Meanwhile, grate in the parmigiano to the pot with the beans and veggies, then taste and season again.
To serve, spoon the beans onto the plate then add the pork shoulder over the top. Spoon over the resting liquid then add some picked rocket and enjoy!