Pork steak 2

December 24, 2003  Filed under Purely experimental
Print This Post        Ping THIS!

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.

« Creamed Tuna & Potato Salad Shawarma »

In the mood for more food?

  1. About tocino
  2. Tokwa’t isda sa gata (fish and tofu in coconut milk)
  3. What goes with your grilled food?
  4. Fresh buko (coconut) and fruit salad
  5. From Greece, with love
  6. Beef asado noodle soup
  7. Baked mussels (tahong), the simple way
  8. Kalabasa (squash) soup
  9. Pizza topping on my pasta
  10. Steamed fish with oyster sauce

Comments

One Response to “Pork steak 2”
  1. ma.josefina ferrer says:
    February 21, 2009 at 4:36 pm

    hi connie.

    do you know that japanese corn is grown locally?
    and that it needs a lot of chemicals to grow. what’s worse is that when the fruit is half its mature state, the farmers sprinkle “furadan” (a purple colored powder that is a systemic chemical banned in all developed countries because it’s actually poison that is absorbed by plants/fruits) on the the top of the fruit itself(the husk is opened a little).

    no japanese corn can grow big without furadan because philippine insects and pests love it.

    i know about it, because i know a lot of farmers who grow japanese corn. and they all tell me not to eat it.

    before i forget, they also use furadan( 1tsp furadan mixed with a cup of food) to kill their neighbors’ too playful dogs and cattle that too often stray to their rice paddies.

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form on the right sidebar.

I'm everywhere!


The Latest


I take photos