CookEat Recipe
Scamerita Pork with Cavolo Nero
Well-marbled pork steaks browned with crushed skin-on garlic and red wine, served over boiled cavolo nero finished in the pork pan juices.
Method
Steps
Step 1
Gather the ingredients: 4 well-marbled pork sirloin-end steaks from the back near the upper leg, about 600 g total and 1–1.5 cm thick; 1 teaspoon olive oil; 2–3 garlic cloves, left in their skins and lightly crushed; Salt and black pepper; About 60 ml red wine; 500 g cavolo nero, the dark Tuscan leafy kale, with tough central ribs removed.
Step 2
Wash the cavolo nero and remove the tough ribs. Boil the leaves in water for about 10–15 minutes until tender, then drain, squeeze out excess water and chop coarsely. Keep ready while the pork cooks.
Step 3
Put the very small amount of oil, the skin-on lightly crushed garlic and pork steaks in a wide frying pan. Season with salt and pepper. Brown both sides over moderate-high heat, about 3–4 minutes per side, allowing the marbled fat to render.
Step 4
Pour in the red wine and simmer until the liquid has reduced by roughly half. Check that every pork steak reaches at least 71°C in the centre and cook a little longer if needed. Lift the steaks out of the juices and keep hot at 60°C or above for the few minutes needed to finish the greens.
Step 5
Add the squeezed, coarsely chopped cavolo nero to the same pan juices. Season it with salt and pepper and turn over moderate heat for about 3–5 minutes until hot and well coated. Remove any loose garlic skins. Serve the pork steaks on the greens; the garlic cloves may be set aside.
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