For obvious reasons, this is known chez moi as pig and fig, and in many ways the combination is a seasonal and wintery version of the Italian summer combo of Parma ham and fresh figs. The smell of the port and dried fruit as they bubble in their pan is just gorgeously Christmassy. They’d be a mighty fine accompaniment to some turkey, too, come to think of it.
- 2 x 15ml tbsps plain flour
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 4 pork loin steaks, 125-150g each
- 8 soft dried figs (about 150g)
- 250ml tawny port
- 1 tsp garlic oil
- 30g soft unsalted butter
- Few drops of Worcestershire sauce
Step 1: Mix the flour and spices in a shallow dish. Once you’ve cut the visible strips of fat off the pork, dredge the steaks in the spiced flour.
Step 2: Put the dried figs in a small saucepan, cover with the port and bring to the boil, then turn the heat down a little and let the port bubble cheerfully for around 10 minutes.
Step 3: Meanwhile, add the garlic oil and butter to a heavy-based frying pan in which all the pork steaks can fit snugly and put over a medium to high heat. Once it starts sizzling, add the pork steaks and fry for five minutes a side, checking that the pork is thoroughly cooked through. Transfer the pork steaks from the pan to a couple of plates while you do the sauce.
Step 4: Pour the figs and port and a few drops of Worcestershire sauce into the frying pan that held the pork, then swill and scrape around the hot pan.
Step 5: Using tongs, transfer four port-bellied figs to each plate then pour a small amount of sauce over the steaks.