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Pork Escallops with Mushroom and Sherry Sauce

Enjoy preparing this delicious recipe using the finest Puddledub pork leg steaks along with a delightful combination of onions, garlic, mushrooms, and a touch of dry sherry. Enhance the flavours with the creaminess of half-fat crème fraiche, a hint of wholegrain mustard, and a pinch of salt.


  • 2 Puddledub pork leg steaks (available at our website)
  • 2 small onions, finely sliced
  • 1 clove of garlic, minced
  • 100g of mushrooms, thinly sliced
  • 100ml of dry sherry
  • 2 tablespoons of oil (preferably olive oil)
  • 100ml of half-fat crème fraiche
  • 1 teaspoon of wholegrain mustard
  • 1/2 teaspoon of salt


  1. Tenderize the pork leg steaks by gently pounding them between two sheets of cling film until they are thin and evenly flattened. Cut each escallop in half for easier cooking.
  2. In a wide and shallow pan, heat a tablespoon of oil over medium heat. Add the onions and garlic, and sauté until they become soft and fragrant. Introduce the mushrooms and continue cooking for approximately 5 minutes, stirring occasionally.
  3. Pour in the sherry and allow it to come to a boil. Stir and scrape the bottom of the pan to release any flavorful bits, letting the liquid reduce by half. Transfer this mixture to a separate bowl.
  4. Return the pan to the heat and add another tablespoon of oil. Once hot, add the pork escallops and sear them for about 2 minutes on each side. Then, reintroduce the onion and mushroom mixture to the pan.
  5. Stir in the crème fraiche and mustard, ensuring all ingredients are well combined. Bring the mixture back to a gentle simmer and let it cook for an additional 5 minutes. Your delicious dish is now ready to be served.
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