Serves up to 6. Preparation 5 mins + marinating time, cooking time approx. 1hr 10mins
- 6 pork shoulder steaks (approx. 180g each)
- 15g from Bim’s Kitchen African Pepper Spice Mill (ground)
- 40ml water
- 20ml lemon juice
- 5g salt
Grind out 15g of the Pepper Spice Mill (or weigh and grind in a coffee mill) and mix with 30ml of water, lemon juice and salt to form a marinade. Pour marinade over the steaks, coat thoroughly and leave to marinate in the fridge for at least 1 hour (the longer the better, we left ours overnight).
Remove marinated steaks from the fridge at least 30 mins before cooking and preheat the oven to 230°C. Wrap the steaks and any excess marinade loosely in some heavy aluminium foil and seal tightly. Place the steaks on an oven tray in the middle of the pre-heated oven for 30 mins. Reduce the oven temperature to 190°C and then remove the parcel from the oven. Gently open, turn the steaks over and return to the oven open to continue roasting for a further 30 mins. Remove the steaks from the oven, add 10 ml to the middle of the parcel, cover and return to the oven for a further 10 mins turning the oven off after 5 mins.
Remove the steak parcel from the oven and carefully open and serve with your chosen accompaniments (shown here with some wild garlic mashed potatoes and stir-fried vegetables.