This is a boneless steak cut from the top of the pork shoulder. It doesn't have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks. The steaks are probably best cooked on a ridged griddle, but you can also pan-fry or roast them. The garlic, sage and lemon add extra flavour to the meat, but don't worry if you don't have them, the dish will work just as well without. Prep time: 10 minutes Cook time: 10 minutes
Nutritional Information - Amount per serving:
- Calories 280kcal
- Carbs 0.8g
- Sugar 0.1g
- Fat 16.5g
- Saturates 5.3g
- Protein 31.8g
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council