Pork steak stuffed with Clonakilty Whitepudding and pistachio

Method:

Trim all fat and membrane from the pork steak. With a sharp knife cut it all along the length but not all the way through. Flatten the pork along this cut and then cut again half way between the cut and the edges. Put it between two pieces of cling film and bash it with a rolling pin (this both flattens it and makes it more tender.)

Put the whitepudding into a bowl and add two tablespoons of apple juice. Mix this with the pudding to soften and then peel one of the apples and cut into little dice and add this and the pistachios into the pudding. Form this into a rough sausage shape the length of the pork stead. Place in the middle and then pull the edges firmly around to make a neat parcel. Wrap this parcel up (again firmly) with tinfoil, making sure to seal it by scrunching the edges well. Roast this in a hot oven (Gas 6, 220C. 400F) for 45 mins approximately.

While it is cooking, peel and cut the other two apples into little dice. Fry in the butter in a hot pan until they are brown. Sprinkle over the flour and stir well into the pan juices. Pour on the apple juice and let it all simmer together for a few minutes.

Season and add a little extra water to thin or boil vigorously to thicken, whichever you like.

Take the pork from the oven and let it sit for 5mins to rest (This makes the meat more moist). Unwrap the tinfoil and carve into slices before serving. Pour over the sauce and serve with boiled potatoes and a crunchy root vegetable like carrot or celeriac.

Voilá!

Ingredients:

1 large Pork Steak (700g/1lb 8oz)

280g Clonakilty Whitepudding

3 firm eating apples

110g (4oz) shelled pistachios

280ml (10oz) Apple Juice

30g (1oz) Butter

30g (1oz) Flour

 

 

Recipe by Love Food Spend Less. 

 

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  • 16 Pearse Street,
  • Clonakilty, West Cork.
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