Pork shoulder steaks with grilled mustard greens recipe

Ingredients for Pork shoulder steaks with grilled mustard greens

• 30 g fennel seeds

• 15 g yellow mustard seeds

• 4 g black peppercorns

• 5 g crushed red pepper flakes

• 5 g ground cinnamon

• 900 g boneless pork shoulder steaks or pork blade chops, about 900 g

• kosher salt, to taste

• 1 lemon, halved

• 30 ml extra-virgin olive oil, plus more for drizzling

• 2 garlic cloves, peeled, chopped

• 2 bunches mustard greens, leaves torn into large pieces

• 2.5 g crushed red pepper flakes

• vegetable oil, for grilling

• kosher salt, freshly ground pepper, to taste

• flaky sea salt

• a spice mill or a mortar and pestle

How to make Pork shoulder steaks with grilled mustard greens

1. Toast the fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and the mustard seeds just begin to pop, about 4 minutes. Transfer to a spice mill or mortar and pestle and let cool. Add the peppercorns and red pepper flakes, then finely grind. Transfer the mixture to a small bowl and mix in the cinnamon.

2. Season the pork steaks generously with salt and rub the spice mixture all over. Cover and let them sit at room temperature for 1 hour.

3. Prepare a grill for medium heat and oil the grate. Grill the steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 60°C for medium, about 5–7 minutes. Transfer the steaks to a cutting board, squeeze half a lemon over them, and drizzle with olive oil. Let them rest for 10 minutes.

4. Grate the garlic into a large bowl and whisk in 2 tablespoons of olive oil. Add the mustard greens and toss to coat; season with kosher salt and pepper. Spread the greens out over the grill (reserve the bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer the greens back to the bowl and squeeze the remaining lemon half over them. Add the red pepper flakes and toss to coat.

5. Transfer the greens to a platter. Thinly slice the pork against the grain and place it on top of the greens. Drizzle any accumulated juices from the cutting board over the pork and sprinkle with sea salt.

6. Note: The pork can be seasoned up to 1 day in advance. Cover and chill in the refrigerator. Let it sit at room temperature for 1 hour before grilling.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.