Pork Shoulder Steaks and Celeriac with Green Peppercorn Sauce

Name: Pork Shoulder Steaks and Celeriac with Green Peppercorn Sauce
Yield: Serves 6
Ingredients: black pepper; salt; 2 teaspoons bottled green peppercorns, roughly crushed; 300 ml/½ pint double cream; 40 g/1½ oz butter; 6-7 tablespoons white wine vinegar; 2 large cloves garlic; about 450 g/1 lb celeriac; 2 tablespoons olive oil; 6 large pork shoulder steaks; juice of 1 lemon, plus a little extra for the sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Pork can be dull and dry but marinating these steaks gives them a lovely sharpness and also adds tenderness. The sauce is luscious.

Ingredients

6 large pork shoulder steaks
juice of 1 lemon, plus a little

Main course
Gluten-free

Method

Put the shoulder steaks into a large, shallow, non-metallic dish. Put the lemon juice and 4 tablespoons of the vinegar into a bowl. Peel the garlic and crush it into the bowl, then add a generous sprinkling of black pepper. Stir the mixture and pour it over the shoulder steaks. Cover the dish and le