Crumbed Stuffed Pork Steak

Normally I wouldn't go to the effort of crumbing or stuffing anything but I was feeling energetic and so made crumbed stuffed pork steak. Actually, once you put your mind to it, it's not that much work.

I made the bread crumbs by blitzing a couple of day-old rolls in the food processor. I then prepared a bowl with flour seasoned with salt and pepper, another with a beaten egg and put the bread crumbs in the last bowl.

The pork steaks were fairly thin so I could easily a spoonful of stuffing made from bacon bits, sundried tomato and feta cheese in the middle and carefully roll them up. Each roll was then dipped in flour, drenched in beaten egg and rolled into the breadcrumbs.One needs to work quite carefully, otherwise you'll find your crumbed stuffed pork steak unravelling all over place!

The rolls were then placed on a greased baking sheet and I baked them in the oven at 200°C for about 20 minutes until they were golden brown and oozing feta cheese and bacon juices.

I decided to serve this with a jacket potato. We had been to the veggie shop and they were selling lovely redskin potatoes, which is not something we find very often in our shops. To me these potatoes just beg to be baked as they have such a lovely rosy skin, you would feel quite mean peeling them. A blob of butter, some salt and pepper and away you go.

This meal really was a hit. I don't know if it's because my family is not used to me going to such elaborate lengths with a piece of pork steak, but I am going to say that I believe it was the taste that did it. The bacon and feta gave just enough saltiness, which was well-balanced by the sweet, rich taste of the sundried tomatoes. All made with love and care, which makes all the difference.