4 pork neck steaks
Freshly ground salt and pepper
15 ml butter
50 g diced pancetta
2-3 leeks – thinly sliced
1 clove garlic – crushed
2 sprigs of thyme
60 ml dry white wine
30 ml sherry
250 ml cream
500 g cauliflower florets – steamed until tender
30 ml butter
Salt, pepper and nutmeg to taste
Season the pork steaks with salt and pepper.
Heat a little olive oil and butter in a frying pan until bubbling.
Add steaks and fry each side over moderate heat for 4 minutes per side or until cooked through.
Remove and set aside to rest.
Add the Pancetta to the pan and fry until crispy.
Add the leeks, garlic and thyme and sauté until glossy and softened.
Add the wine and sherry and fry until this liquid cooks away.
Add the cream and gently cook until reduced and thickened to desired consistency. Season to taste.
Drain cauliflower well and squeeze any excess liquid out.
Add butter and mash until smooth and season to taste.
Place the pork steaks on a bed of mash and pour generous amounts of sauce all over.