I had a couple of pork steaks in the freezer that needed to be used and a quick internet search for inspiration led me to this.

This is nice and simple to throw together for a mid week meal, as everything is roasted together. It makes a nice change from just serving pork with apple sauce.

You have to be careful and make sure the pork doesn’t dry out, as it’s prone to do. Next time, I’d cut my pieces slightly larger to combat that.

I think the colours in this look really great on the plate too.

Pork and Cabbage

Pork and Cabbage

Recipe from BBC Good Food

  • ¼ a small head red cabbage , thinly sliced
  • 1 red onion , halved and sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp unrefined dark brownsugar
  • olive oil
  • 300g pork shoulder steaks , trimmed of all fat, cut into pieces
  • 1 tsp whole coriander seeds , roughly crushed
  1. Heat the oven to 200C/fan 180C/gas 6. Toss together the cabbage and onions together in a large baking tray. Mix the vinegar, sugar, 1 tbsp oil and season. Pour half over the cabbage and add the rest to the pork shoulder. Mix the cabbage well, sit the meat on top, sprinkle over the coriander seeds and season everything.
  2. Bake for 25 minutes or until the pork is tender.

Well, I’ve posted about pulled pork enough for you all to know that I love it. It’s cheap, requires minimal preparation, feeds the five thousand and more importantly, is delicious.  So when I saw this recipe for a maple mustard version, I knew I’d be cooking the next time friends came over.

Though it is gorgeous, I personally prefer the smoky flavours of barbecued pulled pork, but my friend, Rachel, preferred this one.  It’s got a lovely sweet coating and the inner meat is as soft as you’d expect. I served this with braised red cabbage and baked potatoes with soured cream and spring onions. Perfect winter comfort food.

Though this is cooked in the oven, I recently bought a slow cooker so will be trying my next pulled pork recipe in that. Hopefully it will be even more soft and unctious!

Maple mustard pulled pork

Maple mustard pulled pork

Recipe, as ever, from BBC Good Food


  • 200g sea salt
  • 300g light muscovado sugar
  • 2kg/4lb 8oz piece pork shoulder
  • 100ml maple syrup
  • 100g wholegrain mustard
  • 2 tbsp English mustard powder
  1. Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
  2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
  3. Spoon the remaining maple mixture over the pork and roast for 1 hr more.
  4. Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

I bought some pork loin steaks the other day – mainly because they were on offer and partly because I wanted to try something different. I do like pork, but it isn’t my favourite meat, so I don’t tend to cook with it that often. However, I’m always keen to try things again, with the chance that I’ll like them suddenly (well, it worked for peanut butter) . I quite liked the sound of sticky maple pork, so thought I’d give that a go.

Maple glazed pork with apples

This recipe was not enough to convince me that pork was now my favourite meat, but I liked it all the same. Pork and apple is a classic and the sticky maple and mustard sauce is rich and lovely. It was quick enough to make for a mid week meal too.

Recipe from BBC Good Food.

  • 600g pork fillets (I used loins)
  • 1 tbsp olive oil
  • 2 eating apples , cored and cut into eighths
  • 1 garlic , crushed
  • 2 tbsp maple syrup
  • 1 tbsp white or red wine vinegar
  • 2 tbsp wholegrain mustard
  1. Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
  2. Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve.

Pork, to me, is one of those ‘blah’ meats. I’ve never had a piece of pork that’s made me exclaim how delicious it is – instead of pork fillet, it’s the cheaper cuts that deliver on flavour and of course there’s no denying the thrall of a bacon sandwich.

I do like pork belly however – with crunchy crackling and plenty of fat to keep the meat flavoursome and tender, it has won me over. I’ve tried a few methods of getting a tender piece of pork, with proper crackling and Jamie Oliver’s is the best I’ve tried so far (as is his roast beef recipe – apparently Jamie can do a good sunday lunch!).

Oven timings based on a 1.5kg piece of pork belly.

Preheat your oven to 220c/200c fan/gas 7. Score the pork skin and fat, then rub with half a lemon. Season the skin and meat with salt, pepper, nutmeg and thyme.

Roast the pork for 30 minutes, until the skin puffs and starts to turn into crackling. Reduce heat to 180c and roast for another hour.

Take the pork out of the oven, baste with juices and place on a board. Add 2 halved lemons, 1 bulb of garlic broken down into cloves, skin on, 2 sticks of celery, 2 halved red onions, and two chopped carrots to the oven dish. Place the pork on top and cook for another hour, or until tender. Lift out the pork, cover and let it rest before serving.

I served mine with carrots cooked in orange juice with mustard seeds, crushed potatoes with peas, homemade apple sauce and gravy made with the juices of the pork and crushed veg from the roasting tray. Delicious – and a great way to jazz up a cheap cut of meat!


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