Since stuffing is generally made with breadcrumbs, it's definitely not something that pops up in my recipes. Until I made this Seed & Nut Bread... this changes everything!
Certain foods just need to be stuffed, and pork steak is one of them. I find it dries out & lacks flavour if it's not cooked carefully.
For the stuffing:
100g grain free sausage meat
50g finely chopped sun-dried tomatoes (not dried in vegetable oil)
2 stalks of celery, chopped
handful of fresh parsley
freshly cracked black pepper
Mix all the ingredients together until you have a well combined ball of stuffing. Use your hands... don't be a baby!
To prepare the pork steak:
- 1 large pork steak
- 1 quantity sausage meat stuffing
- 150g streaky bacon
Start by creating a pocket in the pork steak. Using a sharp knife, slice 2/3 into the pork steak.
Press the stuffing into the pocket firmly.
Next using a rolling pin, flatten the bacon between two sheets of baking parchment (this just makes them slightly thinner and spread out a little... the thinner the pieces are, the crispier they'll get)
Pull each side of the pork streak together & wrap tightly with the flattened bacon.
Place in a Pyrex baking dish, cover with tin foil (to prevent the bacon burning) and cook at 170d for 45 minutes.
After 45 minutes, remove the tin foil. Turn on the grill, and brown the bacon for 3-5 minutes.
It's really important not to overcook pork or it gets really dry & stringy... Do as you're told & this meat literally falls apart when you go to carve it & seriously, it tastes incredible!
I grilled some mushrooms & tomatoes using some of the cooking juice from the meat and wilted a little spinach in the wok. This literally takes less than 5 minutes so you can do it as you're waiting for the pork to brown.
I hate waste... so I added 2 tbsp of the cooking juices to some homemade garlic & herb aioli I had leftover. AMAZING!!!
The leftover meat is going to make a fantastic breakfast!!