Pork skirt steak with orange and mild chili glaze over creamy corn and leek mash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the pork skirt steak dry with paper towels and place it in a baking dish.

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   2. In a bowl, mix the zest and juice of the 2 oranges, chopped garlic, mild crushed chili, sweet paprika, dried oregano, wine vinegar, 2 tablespoons of the olive oil, sugar, 1 teaspoon salt, and black pepper. Pour this marinade over the pork skirt steak and let it rest for 15 minutes while you prepare the side dish.

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   3. Place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until tender. Drain well.

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   4. While the potatoes cook, melt the butter with the remaining tablespoon of olive oil in a large skillet over medium heat. Add the leek and cook for 5 minutes, stirring, until softened without too much browning.

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   5. Add the corn kernels to the leek and cook for 4 minutes. Pour in the milk and cook 2 minutes more. Reserve 1/3 cup of the corn and leek mixture for finishing, and transfer the rest to a large bowl.

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   6. Mash the hot potatoes and combine them with the main corn and leek mixture. Add half of the grated sardo cheese and stir until you get a rustic, creamy mash. Adjust with salt if needed.

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   7. Transfer the potato, corn, and leek mixture to a medium baking dish. Sprinkle with half of the chopped scallion and the remaining half of the grated sardo cheese. Bake for 12 to 15 minutes at 220 °C / 425 °F, until lightly gratinéed around the edges.

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   8. While the mash bakes, heat a large skillet or griddle over medium-high heat. Lift the pork from the marinade, letting the excess drip off, and reserve the marinade in the dish. Sear the pork for 3 to 4 minutes per side.

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   9. Transfer the seared pork to a sheet pan or baking dish and roast at 200 °C / 400 °F for 10 to 12 minutes, or until cooked through but still juicy. At the same time, pour the reserved marinade into a small saucepan and simmer for 3 to 5 minutes over medium heat until slightly thickened into a glaze.

10. 10

    10. Remove the pork from the oven and let it rest for 5 minutes. Slice into strips. Serve a base of the creamy corn and leek mash, arrange the pork on top, spoon over the orange and mild chili glaze, and finish with the reserved corn and leek mixture, the remaining scallion, and the chopped fresh parsley.