Friday, 22 May 2009
Recipe - Pork Loin Steaks with Mango & Fennel Salsa and Griddled Polenta
This is only the second time I've ever cooked polenta. Last time I cooked it the 'normal' way according to the instructions on the packaging. This time it was time to freestyle it a bit, adding a bit more of a kick to it and go for a bit more solid structure.
I served it with what is my current favorite salsa. The flavour is great and it is very versatile. I've had it with pork, beef and I could see it work very nicely with fish or seafood. Keeping it simple with some tortilla chips is another option.
Oh yeah, there was some pork involved too.... ;)
Time to hand things over to the recipe.
Ingredients (for about 4 persons)
Mango and Fennel salsa
1 ripe mango, diced
1 small fennel bulb, finely diced
1 small red onion, finely diced
1 - 2 chilies, deseeded and sliced
Juice from 1 lime
A couple of handfuls of coriander (cilantro), roughly chopped
Polenta for 4 persons according to the packaging
1 tbsp dried chili flakes
4 Pork loin steaks
Start by mixing together all the ingredients for the salsa in a non-reactive bowl and put to the side to allow the flavours to combine.
Cook the polenta according to the instructions on the packaging, using chicken stock instead of water. Add the chili flakes at the same time as the polenta to the boiling stock, season well. Once cooked, pour the polenta into a square silicone baking mould or a baking tray lined with baking paper (or something along those lines) Put to the side, preferably in the fridge, until it has set and is solid.
Cut the polenta into triangles, or any other shape that takes your fancy, and lightly drizzle the pieces with some olive oil. Fry the pieces on a griddle pan (or use a normal frying pan) for about 1 minute on each side, or until lightly browned. Keep the fried polenta warm until it's time to serve.
Season the pork well and fry until done. Serve it all together.