Lacquered Pork Shoulder Steak with Smoked Honey, Roasted Fennel, and Warm Carrot Cumin Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   On a baking tray, toss the fennel, onion, and 2 whole garlic cloves with 1 1/2 tbsp olive oil, half of the thyme, 1/2 tsp salt, and a little black pepper. Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the fennel is golden and tender.

3. 3

   Meanwhile, place the carrots in a saucepan with the chicken stock, the 2 minced garlic cloves, 1 tsp ground cumin, and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until the carrots are very tender.

4. 4

   Remove the carrots from the heat and blend them with 1/3 cup cooking cream, the butter, 2 tsp lemon juice, and a little lemon zest until smooth. Adjust with salt and black pepper. Keep warm over very low heat.

5. 5

   Pat the pork shoulder steaks dry with paper towels and season them with the smoked paprika, the remaining ground cumin, 3/4 tsp salt, and black pepper.

6. 6

   In a small bowl, mix the smoked honey, Dijon mustard, apple cider vinegar, the remaining lemon juice, and the remaining olive oil.

7. 7

   Heat a large oven-safe skillet over medium-high heat. Add the remaining olive oil and sear the pork shoulder steaks for 2 minutes per side until nicely browned.

8. 8

   Brush the meat with the smoked honey and mustard mixture. If your skillet is oven-safe, transfer it directly to the oven; otherwise move the pork to a hot baking dish. Roast for 6 to 8 minutes at 200 °C / 400 °F, brushing once more halfway through, until the pork is juicy and lacquered.

9. 9

   Remove the pork from the oven and let it rest for 5 minutes. Sprinkle with the remaining thyme and a little lemon zest.

10. 10

    To serve, spread the warm carrot cream onto each plate, place the lacquered pork on top or alongside, and add the roasted fennel and golden onion. Finish with the juices from the baking dish or skillet over the meat.