Be it barbecue season or not, we should not forget about stakes, no matter what. Except if we are vegan which case pork steak recipes won’t be as fun.
As I most recently have a little time, I had been searching on the internet a few days ago. In search of fresh, challenging thoughts, inspirational recipes that I’ve never tasted before, to treat my family with. Hunting for quite some time but couldn’t find too many interesting things. Right before I wanted to give up on it, I came upon this delightful and simple treat simply by luck at Suncakemom. The dessert looked so delightful on its photos, it required rapid action.
It absolutely was not so difficult to imagine how it is made, its taste and just how much my husband might like it. Mind you, it is rather easy to delight him when it comes to desserts. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the page and followed the precise instuctions that had been coupled with great images of the procedure. It really makes life rather easy. I could suppose it is a bit of a hassle to shoot photos in the midst of baking in the kitchen as you may usually have sticky hands thus i highly appreciate the effort and time she put in for making this post and recipe easily followed.
That being said I am encouraged presenting my personal dishes similarly. Appreciate your the thought.
I was fine tuning the original formula to make it for the taste of my family. I must mention it turned out an incredible outcome. They loved the flavour, the thickness and loved getting a sweet like this in the midst of a hectic workweek. They basically asked for even more, a lot more. So next time I’m not going to make the same miscalculation. I am likely to multiply the quantity to make them happy.
For more pork shoulder steak recipes check out SunCakeMom
Marinade:
In a bowl make the marinade by adding oil, minced garlic, mustard, paprika, salt and pepper. Garlic can be cut into small pieces with a knife too.
Mix the ingredients together.
Pork steak:
Cover the meat with the marinade using a brush then stack them on top of each other.
Place the meat into the fridge for an hour if time allows. If not proceed the next step.
Slice the Pancetta, guanciale or pork belly then cut them up halfway creating small bastion like shape. The skin can be removed beforehand if not desired. This step is only necessary to render the fat and smoked flavor out. Lard or cooking oil can also be used.
Place the Pancetta, guanciale or pork belly onto a frying pan on medium heat and fry them until the neccessary fat is rendered out for about 5 – 10 minutes. We can continue frying them with the meat to get them crispy at the end. Mind flipping them every now and again.
Place the marinated pork steak slices into the medium hot frying pan and cook each side for about 4 – 5 minutes.
When both sides are golden brown take them out and serve with a slice of bacon on top.
