Pork steak and friends

A pork steak roast for two. Photograph: Nick Bradshaw/The Irish Times

A pork steak roast for two. Photograph: Nick Bradshaw/The Irish Times

Sat, Mar 6, 2021, 05:55

  • Serves: 4
  • Cooking Time: 60 mins
  • Course: Main Course
  • Cuisine: Irish


  • 4 tbsp rapeseed oil
  • 1 celeriac
  • 4 field mushrooms
  • 1 pork steak (550g), trimmed
  • Half tsp mixed spice
  • A few sprigs of thyme
  • Salt and black pepper
  • 6 rashers smoked streaky bacon
  • A splash of sweet sherry (optional but fab)
  • For the pesto:
  • 1 slice of white bread
  • A splash of milk
  • 16 roasted walnuts
  • 50ml olive oil
  • 80g Parmesan cheese, grated
  • 2 cloves of garlic, peeled and chopped
  • Juice of 1 lemon
  • Salt and pepper


1 Set the oven to 180 degrees.

2 Drizzle a little of the rapeseed oil over the bottom of a roasting tray.

3 Peel and half the celeriac then cut into ½cm slices.

4 Slice the mushrooms the same thickness but at an angle, then layer them both alternately in the tray to form a bed for the pork steak. Lay the pork on top of the celeriac and mushrooms.

5 Drizzle the remaining rapeseed oil over the top, sprinkle on the mixed spice and thyme and then season.

6 Lay the bacon over the top of the pork, allowing it to drape over and lubricate the vegetables. I want it to crisp and frazzle. Put in the oven and cook for 50 minutes.

7 When the pork is cooked splash the sherry over the top and allow it to mingle with the roasting juices.

8 Rest the meat for 10 minutes under foil. Carve and serve with the roasted vegetables.

9 To make the walnut pesto (if using): Cut the crusts off the bread and splash generously with the milk and allow it to soak for a few minutes.Place in a food processor and add all of the rest of the ingredients, then pulse until everything comes together, but is still a little chunky.