Pork steak 2

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

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.

December 24, 2003  Print This Post   
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3 Responses 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
  2. joji says:
    October 24, 2009 at 4:54 pm

    gud pm po atty.:
    where is sliced rolled pork steak available? and what is the tagalog/common term for it if we buy it from the wet market? also, which can be used more often -hoisin sauce or oyster sauce? ano ang pagkakaiba sa kanila? i hope you can also feature more budget meal ideas/innovations.
    i read that pastry dough may be substituted with layers of lumpia wrappers liberally coated with butter.have you tried this po kaya?
    thank you for sharing your recipes, tips and family life…we really enjoy reading your blog and the interaction you have with your readers. i learn a lot from these and really take down notes… this is like attending cooking lessons, and i don’t have to leave home. masaya ang mga anak ko kasi we get to try out your recipes and have a variety of dishes and desserts.

    Reply
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