Iberico Pork Steak Recipe
homemade french fries | chutney aubergine | jus | topinaburchips
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Ingredients
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Iberico Pork Steak
Homemade French Fries
Chutney Aubergine
Jus
Topinaburchips (Jerusalem Artichoke Chips)
Method
Iberico Pork Steak
- 1
Prepare the Steaks
Season the Iberico pork steaks with salt and black pepper on both sides.
- 2
Sear the Steaks
In a large skillet, heat olive oil over medium-high heat. Add minced garlic cloves and fresh thyme. Once fragrant, add the pork steaks and sear for 4-5 minutes on each side until cooked to your liking. Remove from the skillet and let rest.
Homemade French Fries
- 3
Prepare the Potatoes
Peel and cut the Russet potatoes into thin strips.
- 4
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
Chutney Aubergine
- 5
Prepare the Ingredients
Dice the aubergine, onion, and mince the garlic cloves.
- 6
Cook the Aubergine
In a skillet, heat vegetable oil over medium heat. Add the onion and garlic, sautéing until soft. Add the diced aubergine and cook until tender. Stir in tomato puree, cumin powder, coriander powder, turmeric, and salt. Cook for an additional 5-7 minutes until flavors meld.
Jus
- 7
Topinaburchips
- 8
Prepare the Chips
Wash and thinly slice the Jerusalem artichokes.
- 9
Fry the Chips
In a saucepan, heat vegetable oil to 350°F (175°C). Fry the sliced Jerusalem artichokes until golden and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.