Pork Shoulder Steak, with a Leek and Coriander Sauce

 The shoulder steak was slow cooked in a skillet (medium to low heat) for 45 minutes, and turned once. I used olive oil as the cooking medium, but sunflower oil would do just as well. 

The leek was also slow cooked in olive oil before water was added to the sauce, along with vegetable stock, a squirt of tomato puree, grated carrot, diced fresh coriander, plus a shake of dried tarragon. Cooked the previous day.

Delicious and tender!