Pork rump steak is a flavourful cut that is quite lean with a nice layer of fat on the outside, the fat cap. This cut is best prepared sous vide, followed by a good sear. By cooking it sous vide it retains all juices, creating the perfect texture and juiciness. This steak was cooked at the right temperature to keep a little pink meat.
Pork pairs really well with apple flavours, and with a few simple ingredients you’re creating a fantastic dish.
| Ingredients (serves 2):
Lowerland is a regenerative family farm on the banks of the Orange River, between Prieska and Niekerkshoop in the expansive Northern Cape Province of South Africa. On the premise of farming soil to soul, Lowerland produces high quality, healthy food. All meat is from pasture raised livestock, and free from antibiotics and growth hormones. Monthly meat boxes offer very good value for money high quality meat. A wide selection of cuts from beef, lamb and pork offers a variety to choose from. Contact to order for delivery.