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Explore Everyone overcooks pork Here is how I cook a juicy pork scotch steak with @GetSomePorkOnYourFork with 798,040 views, 18,104 likes, and 396 comments. Experience the impact of this video content that has captured audience attention.

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 Preheat a charcoal or gas BBQ. Deseed and thinly slice the capsicum and peppers. Peel and finely slice the onion and garlic. Step 2: Glazed peppers Heat 2 tbsp olive oil in a medium pot over medium-high heat. Sweat the onion for 2 mins. Add the capsicum and peppers and sweat 8 mins. Add the garlic, balsamic and sugar. 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 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. Cook 40-45 mins in total, until soft. Cover and set aside. 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 Coat the pork in 2 tbsp olive oil and season both sides with salt. 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). 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.

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