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Easiest Method to Serving Best Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings

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Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings

We hope you got insight from reading it, now let’s go back to pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings recipe. You can cook pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings using 10 ingredients and 4 steps. Here is how you cook that.

Below are the ingridients that are required to produce a perfect Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings:

  1. You need 350 gram of gooseberries.
  2. Prepare 1 of onion, finely chopped.
  3. Provide 2 of red chilies (or more if you like some heat or less), finely chopped.
  4. Use 1 cm of ginger (or thereabouts), peeled and grated.
  5. Take 100 ml of white wine vinegar.
  6. Use 1 tsp of salt.
  7. Get 1 of generous few turns of pepper (am using black pepper).
  8. Use 125 gram of granulated sugar.
  9. Provide 1 tsp of English mustard powder.
  10. Prepare 140 gram of cooked beetroot.

Done with the ingridients? Here are the sequences on cooking Pork shoulder steak with homemade gooseberry and beetroot ketchup, fried egg and crispy onion rings:

  1. Gather all the ingredients.
  2. Put all the ingredients in a non- reactive pan. Place on a gentle heat and bring to boil, stirring frequently. Simmer over a gentle heat for 30 minutes or so until all the ingredients are very tender..
  3. Liquidise and then sieve the mixture. Taste and adjust the seasoning and the sweet/sour balance if it needs it. If it’s too thin then return it to clean pan and reduce it over a medium heat until you get the thickness you prefer. (It will thicken somewhat as it cools, so don’t over do it)..
  4. Let it cool. Pour into sterilized bottle and keep in the fridge..

If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Pork – Rolled boneless shoulder of pork (skin on) is a great cut of meat for homemade gyros. Fry the shredded pork in a hot frying pan with a little oil and a pinch of salt and pepper until golden and crispy. James Martin makes his succulent steaks even more spectacular with homemade onion butter and giant onion rings.

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