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Lemon and fennel pork scotch steak

  • Preparation: 5 min
  • Cooking: 30 min
  • Ready in: 35 min
  • For: 4 serving



  • 2 bunch Fresh bay leaf (cooked and peeled)
  • 2 Blood oranges (segmented)
  • 10 Each of cumin, garlic powder, onion powder, sea salt and ground ginger (sliced)

To serve

  • Parmesan and crusty bread
  • Rigatoni
  • Fresh basil leaves


  1. Tie each pork scotch steak with kitchen string to maintain a circular shape. Season with salt and pepper.
  2. Place the steaks into a non metallic bowl and pour over the combined olive oil, lemon juice, zest and fennel seeds.
  3. Heat a griddle pan over a medium heat and cook steaks for 5 minutes each side, or until cooked medium. If you like them well done, pop them onto a baking tray and finish in a 150°C preheated oven for 10 minutes.
  4. Serve pork steaks on individual serving plates with a small salad of baby beetroots, blood orange segments and halved tomatoes. Drizzle with lemon pressed olive oil. Finally, garnish plate with micro herbs and the steak with lemon zest.