With us suffering a mini heatwave in Southern England. It was too hot to cook inside the other night so I lit the BBQ and mowed the lawn.
But what do you do with pork loin steaks that were on offer at the weekend? Italian inspired Porchetta and I thought it was quite tasty but wished I’d added some of the dried chilli from the weekend to the rub.
4 pork steaks
2 tbsp oil
Small handful of fennel seeds
1 tsp black peppercorns
Pinch of salt
Zest of 1/2 lemon
Dried chilli (optional, to taste)
1 tbsp fresh rosemary
In a pestle and mortar, crush the fennel, peppercorns and salt.
Mix all ingredients in a shallow dish.
Cover pork steaks and marinade for 30 minutes.
Easy, and the fat was perfect crackling