Main Course
Pork & Peach Pil Pil with Garlic & Chilli
A bold and vibrant twist on a Spanish classic, this Pork & Peach Pil Pil pairs tender pork loin with sweet peaches, garlic-infused oil, and a kick of chilli. Perfect for summer evenings, served with crusty bread or buttery potatoes to soak up the irresistible juices.
Cook’s Notes No peaches? Swap for nectarines or even ripe apricots. Mild version: Use sweet piquillo peppers instead of chilli. Make it a meal: Serve with buttered new potatoes, couscous, or a crisp green salad with fennel.
Ingredients
- 4 pork loin steaks (about 150–180g each) trimmed
- 4 tbsp olive oil
- 2 fresh ripe peaches, or 1 tin peaches
- 4 fat garlic cloves thinly sliced
- 1 fresh red chilli, thinly sliced (or ½ tsp dried chilli flakes)
- 1 tsp smoked paprika (optional, for a deeper warmth)
- 1 tbsp sherry/applecider vinegar or balsamic vinegar
- Small handful flat-leaf parsley, roughly chopped
- Sea salt flakes and freshly ground black pepper
- Lemon wedges, to serve
Method
- Season the pork steaks well with sea salt and black pepper. Using a sharp knife cut into very thin strips, removing any fat or sinue as you go.
- Heat 2 tbsp of the olive oil in a large frying pan or shallow casserole over medium-high heat.
- Add the pork steaks and sear for about 3–4 minutes on each side until golden and just cooked through (the juices should run clear). Remove to a plate and loosely cover with foil to rest.
- Turn the heat to medium. Add the remaining 1 tbsp oil to the pan. Add the garlic and chilli, stirring for 1 minute until the garlic starts to turn golden at the edges (be careful not to burn it).
- Scatter in the peach wedges and cook for 2–3 minutes, letting them caramelise slightly in the garlicky oil. Add the smoked paprika (if using) and stir for another 30 seconds.
- Deglaze the pan with the vinegar, scraping up any sticky bits from the bottom, and let it bubble for 30 seconds.
- Return the pork steaks (and any resting juices) to the pan, nestling them among the peaches. Spoon over the pil pil oil, scatter with parsley, and give everything a final grind of black pepper.
- Serve straight from the pan with lemon wedges for squeezing and crusty bread for mopping up the juices.
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