The Buffalo Farm Premium Local Pork - Leg Steak

The Buffalo Farm Premium Local Pork - Leg Steak

Pork Leg Steaks are very lean cut which is ideal for quick cooking. 

Sold as an individual 225g steak - that's 8oz to you and me.

The Buffalo Farm Premium local pork is bred and reared at Clentrie Farm in Auchtertool, Steve's Aunt and Uncles farm, just a few miles away from us. They believe that healthy, happy pigs which are well cared for make great tasting, flavoursome and succulent pork. 

Choose from either coated in our new beer and mustard glaze or plain to enjoy or season as you choose. 

£1.85
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Pork Schnitzel with Dijon Mustard Sauce

2 pork leg steaks

1 large egg

2 tbsp plain flour

75g panko breadcrumbs

1 heaped tbsp chopped fresh thyme leav

1–2 tsp extra virgin olive oil, to drizzle

flaked sea salt

freshly ground black pepper

Method

Make the sauce first (recipe at the bottom) and set aside.  It can be reheated just before serving.  

Preheat your oven to 180c Fan/200 Conventional/Gas 4

Place the pork steaks between two sheets of clingfilm and bash them flat with a rolling pin. 

Season the flour with salt and pepper and place in a bowl alongside two further bowls containing the whisked egg and the breadcrumbs. 

Dip each pork steak in the flour, shake off any excess then dip in the egg and finally the breadcrumbs. 

Heat a tbsp of olive oil and a knob of butter in a frying pan until very hot then fry the steaks on each side until golden brown.  

Place the steaks on a baking sheet and finish off for ten minutes in the oven.  

Allow to rest for 5 minutes when it comes out of the oven. You can use this time to reheat the sauce.  

Dijon Mustard Sauce

50g smoked pancetta

1 tbsp Olive Oil

Knob of butter

2 shallots, finely diced

300ml double cream

2 tbsp Dijon mustard

1 tbsp English Mustard

Freshly ground black pepper

Method

Heat the olive oil and a knob of butter in a heavy based pan and fry off the shallots for 5 minutes until soft.  Add the pancetta to the pan and fry until golden. 

Tip the cream into the pan and add the Dijon and English mustards, give it a good stir and seasom with black pepper.  

Taste it for salt at this point and add some if you need to but bear in mind that the pancetta will likely be salty so you might not need it.  

Bring to a boil, reduce the heat and simmer for 10 minutes until slightly reduced and thickened.  

You can make this sauce ahead of time if need be, it will keep in an airtight container in the fridge for a couple of days.  

 

 

 

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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