Preparation Time: 10 mins / Cook: 20 mins / Serving: 6
Ingredients:
3 X EU HORMONE FREE PORK COLLAR | SHOULDER RINDLESS STEAKS (~2CM THICKNESS, 2 X 227G PER PACK | 250G PER PACK) | NEW
2 sprigs of rosemary, cut into 3
6 garlic cloves, smashed
1 tsp fennel seeds
1 tsp cider vinegar
1 tbsp of olive oil
salt
pepper
SMOKED APPLE SAUCE
2 green apples
1 knob of butter
1 tsp brown sugar
FLATBREADS
375g of self-raising flour, plus extra for dusting
1 tsp baking powder
1 pinch of salt
350g of plain yoghurt
GARLIC AND ROSEMARY BUTTER
60g of unsalted butter
1 garlic clove, minced
2 sprigs of rosemary, needles picked and finely chopped
salt
Method:
1. A day ahead of cooking, marinate the steaks. Place the steaks in a bowl with the other ingredients & combine with your hands to coat everything evenly. Keep in the fridge overnight & take out 1 hour before cooking to reach room temperature
2. Roughly 2 hours before you want to be serving, make the flatbread dough. Place the flour in a bowl with ½ tsp salt then stir in the yoghurt until it comes together. Then tip onto a floured surface & knead for 10 minutes until the dough is smooth & elastic. Place in an oiled bowl &cover with cling film. Leave in a warm place to prove for 1 hour
3. Preheat a BBQ to 150°C ready to smoke the apples. Sit the apples in tin foil &sit directly onto the coals. Add a large wood chunk or wood chips to the coals & close the lid. Use tongs to turn the apples within the tin foil every 10 minutes or so until the apples are complete soft & collapsed. Then remove from BBQ grill.
4. Whilst the apples are smoking, make the garlic rosemary butter for the flat breads. Do this by melting the butter & stirring in the other ingredients
5. Once the softened apples are cool enough to handle but still warm, remove any larger patches of blackened skin & seeds then add to a blender with a knob of butter & the sugar. Blend to a smooth puree. Taste & season with a pinch of salt
6. Set up the BBQ so you have the grill area plus a flat plate area use a baking tray if you don’t have a flat plate. Bring up the temperature to 200°C
7. Whilst the BBQ comes up to temperature, roll out your flat breads. Tip the proved dough out onto a floured surface & knock back to remove some of the air
Divide the dough into 6 equal pieces, then roll out to 2–3mm thick flatbreads. Score lines into each flatbread about 1cm apart
8. Cook the pork shoulder steaks on the grill, roughly 4–5 minutes each side, then transfer to rest whilst you cook the flat breads
9. Place the flatbreads onto the flat plate, score side down & cook for a couple of minutes. Flip over & brush with the flavoured butter
10. Carve the pork steaks & serve up with the warm flatbreads & smoked apple sauce
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Aussie Meat
Author
Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.