Thick pork steaks are browned on both sides then braised in pomegranate juice, rice wine and balsamic vinegar with whole garlic cloves, thyme and sliced chilies. Obviously, this is not Filipino pork steak borrowed heavily from bistek. These pork steaks are tangy, spicy and subtly sweet. The sauce is meagre but sticky and rich.
For best results, the pork steaks should be at least an inch-and-a-half thick. If they are any thinner, the innermost part of the meat might turn dry during browning and no amount of braising will solve that problem.
Are pork chops okay to use? I’m not a fan of pork chops because there is too little meat in the meat. The layer of fat under the skin is simply not enough to turn the meat moist the way I like it.
These pork steaks can be kept in the fridge for a couple of days. The meat will be tastier after sitting in the sauce during that time. So, if you’re searching for a recipe for a dish that you can cook days ahead then simply reheat minutes before a dinner party or a family reunion over the holidays, these pork steaks are a great bet. Cook just until the meat is done, cool and refrigerate. Reheat gently then prepare the onion garnish (details below).
Pork SteaksPrint Pin
- Pat the pork steaks dry with paper towels. Sprinkle liberally on both sides with salt and pepper.
- Heat the cooking oil in a frying pan large enough to accommodate the pork steaks in a single layer.
- Lower the pork steaks in the hot oil. Over high heat, brown the meat. Do not disturb for a couple of minutes then flip to brown the opposite side.
- Pour in the pomegranate juice, rice wine, balsamic vinegar and steak sauce.
- Sprinkle in the thyme and garlic cloves.
- Boil the pork steaks uncovered for about two minutes.
- Cover the pan, lower the heat and simmer the pork steaks for an hour or until tender and the sauce has reduced to a sticky consistency.
- Arrange the pork steaks on a serving platter.
- In the remaining sauce, cook the onion slices just until softened. Pile on top of the pork steaks.
- Spoon any remaining sauce over the meat and onion slices. Sprinkle with scallions just before serving.