Pork steak 2

December 24, 2003
Filed under Purely experimental

There really is no recipe to write here. Just some tips about broiling the pork steak. The meat I used here is sliced rolled pork steak available in most supermarkets. I prefer this cut over pork chops which tend to get dry during cooking. Pork belly would be a good alternative. The only difference would be the tenderness of the meat; rolled pork steak is more tender and requires less cooking time.

pork steak, sweet corn and potato salad

I seasoned the pork steaks with rock salt and let them sit for about 15 minutes. Then I placed them on the well-oiled oven rack with a pan underneath to catch the fat (no, I didn’t use the fat drippings to make gravy; I just didn’t want the interior of the oven to get too dirty) and broiled them at 475 degrees Fahrenheit. They took only about 10 minutes to brown. The fat in the pork steak allows the meat to cook faster and retain its juiciness. Note, though, that because of the fat content, the steaks will have about 25% shrinkage. It is safe to presume that two steaks be allotted for each person. Unless, of course, you are serving more than one main dish.

I drizzled steak sauce over them and served with steamed Japanese sweet corn and creamed tuna-potato salad.