You’ll Need
For the Pork & Potatoes
700g pork secreto or well-marbled pork shoulder steaks
600g baby potatoes, parboiled for 10 minutes
1 tbsp olive oil
1 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the Romesco
2 roasted red peppers from a jar, drained
1 ripe tomato, roughly chopped
50g toasted almonds
1 garlic clove
1 tbsp sherry vinegar
1 tsp smoked paprika
2 tbsp olive oil
To Finish
Chopped flat-leaf parsley
Lemon wedges
Optional but dangerous
Manchego shavings
Charred spring onions
A glass of Rioja
Method
Blend all the romesco ingredients to a coarse, spoonable sauce and season to taste.
Preheat your air fryer to 200°C.
Lightly crush the potatoes and toss with half the oil, paprika, salt and pepper.
Air fry the potatoes for 12-15 minutes, turning once, until crisp at the edges.
Rub the pork with the remaining oil and add it beside the potatoes.
Air fry for 8-12 minutes, turning once, depending on the thickness of the steaks.
Check the pork has reached 75°C in the thickest part.
Rest the pork for 5 minutes, then slice it across the grain.
Spread romesco over warm trays, add the potatoes and pork, and finish with parsley and lemon.