Rarebit pork steaks

Our pork leg steaks are a great alternative to chops and are ideal for speedy mid-week meals. Cut from the leg, they’re full of flavour thanks to their heavy marbling. We’ve topped them with our own rarebit recipe for a comforting dish that’ll go down a treat with cheese lovers.

35 mins

2

Easy

• 2 Field & Flower pork leg steaks
• 2 tsp beer mustard
• 90cl ale or milk
• 110g Duckett’s Pasteurised Caerphilly
• 2 spring onions, finely sliced lengthways
• 1 tbsp plain flour
• Worcestershire Sauce
• Bunch of asparagus
• Knob of butter
• Rapeseed or olive oil
• Sea salt & freshly ground black pepper

1. Preheat the oven to 180°c.

2. Melt a knob of butter over a medium heat in a saucepan and soften the spring onions.

3. Once softened, pour in the beer and warm. Add the grated cheese and gently stir as it melts.

4. Add the flour and briskly stir until it forms a stiff mixture.

5. Season, mix in the mustard and a splash of Worcestershire sauce then take off the heat.

6. Place the steaks and asparagus in a lined roasting pan, lightly season and drizzle with a little oil. Bake for about 20 mins or until cooked through.

7. Take some of your rarebit mixture and place on top of the pork steaks, place back in the oven or under the grill.

8. One bubbling and brown serve straight away.