- 2 Pork Leg Steaks
- 2 Spring Onion
- 3 Tablespoons Pistachios
- 1 Green Apple
- 1 Small Bunch Coriander
- 1 Garlic Clove
- 1 Celeriac
- 1 Lime
- 2 Tablespoons Tahini
Wash the fresh produce. Remove the pork from the fridge to bring to room temperature for about 10 minute. Thinly slice the spring onions. Roughly chop the pistachios. Roughly chop the coriander. Peel and mince the garlic, smashing it until it resembles a paste. Peel the celeriac and apple, then cut them into matchsticks before combining them in a bowl. Cut the lime into quarters.
To the apple-celeriac mixture, stir in the juice of the whole lime, tahini, spring onions, and garlic paste until combined. Season with salt and pepper to taste. Let stand at room temperature as you continue cooking.
In a large dry pan, heat the chopped pistachios on medium-high to toast them for 1 to 2 minutes, or until fragrant and lightly golden, stirring frequently. (Keep an eye on these as they can burn quickly!) Transfer the toasted pistachios to a small bowl.
Cook Pork Steaks:
Season the pork with salt and pepper. In the same pan used to toast the pistachios, heat a little olive oil on high until hot. Once hot, reduce the heat to medium-low and add the pork; cook 6 to 8 minutes per side, or until cooked through. To help the pork cook more evenly, loosely cover the pan with aluminum foil. Transfer the pork to a plate, leaving any drippings in the pan.
While the pork finishes cooking, finish the slaw. To the apple-celeriac mixture, add the toasted pistachios and all but a pinch of the coriander (reserve the rest for garnish). Toss until well combined and season with salt and pepper to taste.
You Plate It:
Heat the pan with the pork drippings on medium, then add 2 tablespoons of water, using a wooden spoon to scrape up any bits stuck to the pan. Simmer the sauce 1 to 2 minutes, or until slightly reduced in volume. Stir in half the remaining coriander and remove from the heat. Place each pork chop on a plate, drizzle over sauce and serve with the slaw. Garnish with the remaining coriander. Enjoy!