Pork Steak Stew

Pork steak stew

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 to 6
Author Connie Veneracion


  • 4 to 6 pork steaks
  • salt
  • pepper
  • cayenne powder
  • 2 large potatoes cut into wedges
  • 1 large onion thinly sliced
  • 4 cloves garlic crushed
  • 1 carrot cubed
  • 1/3 cup sweet peas
  • 2 tablespoons black olives sliced
  • 1 bay leaf
  • 1/2 cup tomato sauce preferably homemade
  • 1/2 cup lechon sauce (I used bottled)
  • 1/2 to 3/4 cup meat broth


  • Sprinkle both sides of the pork steaks with a little salt, pepper and cayenne.
  • Heat a cast iron skillet. If you’re not using a cast iron skillet, you may have to coat the bottom of the pan with a little oil.
  • Arrange the pork steaks in a single layer. Cook over high heat until the underside is lightly browned and the pork has rendered a little fat. Flip to brown the opposite side.
  • Scatter the potato wedges, onion slices, crushed garlic, carrot cubes, olives, bay leaf and peas over the pork steaks. Sprinkle everything generously with salt and pepper.
  • Pour in the tomato sauce, lechon sauce and 1/2 c. of meat broth. Bring to the boil. Lower the heat. Cover and simmer for 45 to 50 minutes. There is no need to stir.
  • If the liquid dries up before the meat and vegetables are done, add the rest of the broth. Taste occasionally and adjust the seasonings, if necessary.
  • Note that there will be very little but thick sauce by the end of cooking time. If you prefer a more saucy stew, add more broth. I have to say though that too much broth and you might end up with a soup rather than a stew.