Pork blade steaks with roasted grapes and gingered red cabbage
Gluten Free, Paleo, Soy Free
35 – 45 Minutes
Pork blade steaks are one of the most flavorful cuts going. Sliced from the richly marbled shoulder, they include a sliver of bone for even more juiciness. Sweet and tart, roasted grapes are another treat worth getting to know. Don't bother picking the grapes off the stems; roasting them in clusters makes them easier to handle and looks spectacular at the dinner table. For a true paleo version, swap in wine or water for the mirin, and olive oil for the butter.
- 1 tablespoon unsalted butter (optional)
- ½ pound red grapes
- Two 6-ounce pork blade steaks
- 1 to 2 shallots
- Fresh ginger
- Peeled fresh garlic
- 1 pound red cabbage
- 2 tablespoons mirin (optional)
- Fresh flat-leaf parsley
- ½ teaspoon sweet paprika
Roast the grapes
- If using, let the butter come to room temperature.
Cook the pork
- Pat the pork dry with a paper towel; season generously with salt and pepper.
While the pork cooks, prepare the cabbage ingredients.
Prep the cabbage ingredients
- Peel and finely chop the shallot.
- Peel and finely chop the ginger.
- Finely chop enough garlic to measure 1 teaspoon.
- Coarsely chop the cabbage.
Cook the cabbage
Make the paprika butter
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Nutrition per serving: Calories: 650, Protein: 35 g, Total Fat: 37 g, Monounsaturated Fat: 21 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 48 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 410 mg