Prep time
Cook time
Total time
You will need a shallow lidded pan that can go on the hob and in the oven,
Recipe type: Meat cookery
Serves: 4
  • 4 Pork Shoulder Steaks (try to get thicker rather than thin ones)
  • Knob of Butter
  • 4 Onions, roughly chopped
  • 4 Cloves of Garlic, sliced
  • 2 Bay Leaves
  • 1 Tablespoon Capers
  • 2 Tablespoons Wholegrain Mustard
  • 1 Lemon
  • Chopped Parsley to finish (optional)
  1. Preheat the oven to 140c (fan).
  2. Heat the butter in the pan, add the onions and garlic and cook over a medium heat, stirring occasionally until soft and translucent, about 15 minutes.
  3. Remove from the pan, turn up the heat and fry the meat for for about 3 minutes each side until browned on both sides.
  4. Return the onions and add the bay leaves and season with salt. Cover with a piece of dampened baking paper, put on the pan lid and cook for an hour and a half.
  5. Remove the lid and paper, stir in the mustard, capers, juice of the lemon (toss in the shells) and return to the oven for another 20 minutes.
  6. Before serving sprinkle over the chopped parsley if using.
Recipe by The Eating Tree at http://www.theeatingtree.com/2017/11/21/pork-shoulder-steaks-with-capers-and-lemon/