Post by @andy_cooks

Everyone overcooks pork… and overcooked pork is dry and chewy. Here is how I cook a juicy, tender pork scotch steak with @australianpork Grilled Pork Scotch Steak with Glazed Pepper and Polenta Ingredients - 4 pork scotch steaks, 2-3cm thick (275g each) - 1 yellow capsicum - 2 red bullhorn peppers - 1 green bullhorn pepper - 1 red onion - 6 cloves garlic - 80ml (4 tbsp) olive oil - 45ml (3 tbsp) balsamic vinegar - 1 tbsp brown sugar - 1L (4 cups) chicken stock - 160g (1 cup) polenta - 200g (1 cup) unsalted butter - ½ bunch (5g) sage - 1 bunch (40g picked) basil - Sea salt, to taste Method Step 1: Prep 1. Preheat a charcoal or gas BBQ. 2. Deseed and thinly slice the capsicum and peppers. Peel and finely slice the onion and garlic. Step 2: Glazed peppers 1. Heat 2 tbsp olive oil in a medium pot over medium-high heat. Sweat the onion for 2 mins. 2. Add the capsicum and peppers and sweat 8 mins. Add the garlic, balsamic and sugar. 3. Reduce to low and cook 10-15 mins, until the moisture has gone and the peppers are jammy. Cover and set aside. Step 3: Polenta 1. Bring the stock to a simmer in a medium saucepan over medium heat. Add the polenta gradually, stirring. Cook 3-4 mins, reduce to low, cover loosely and stir every 5-10 mins. 2. Cook 40-45 mins in total, until soft. Cover and set aside. 3. Melt the butter in a medium saucepan over medium heat. Once it foams and smells nutty, or reaches 180°C (356°F), turn off the heat. Add the sage. Pour ¾ of the butter into the polenta and stir until emulsified. Reserve the rest. Cover. Step 4: Pork 1. Coat the pork in 2 tbsp olive oil and season both sides with salt. 2. On charcoal, wait for smouldering embers. On gas, let the grill come to temperature. Grill the pork for 8 mins, flip, then 2 mins more, or until it reaches 58°C in the centre. Rest on a wire rack for 5-6 mins (to come up to 63°C). 3. Taste the peppers and polenta and adjust the seasoning, reheating if needed. Fold the basil through the peppers. Slice the pork on a 45° angle. Serve over the polenta with the peppers and reserved brown butter.