Wipe the pork belly steaks fry with paper towels. Rub with salt and pepper.
In a frying pan, heat the oil. Tilt the pan around to cover the entire bottom with oil.
Over high heat, sear the pork steaks on both sides until most of the surface is browned. Scoop out the meat, transfer to a plate and set aside.
Into the hot pan, add the butter. Swirl around to melt.
Saute the onion, garlic, bay leaf, rosemary until the onion slices are softened and translucent.
Pour in the wine and deglaze. Scrape off the bottom of the pan to loosen any bits stuck on it. Boil the mixture, uncovered, until almost dry.
Throw in the capers and pour in the bone broth, mustard, apple cider vinegar, balsamic vinegar, soy sauce and brown sugar. Stir to blend. Bring to a simmer.
Arrange the pork steaks in the pan so that the liquid covers as much of the meat as possible. Lower the heat, cover the pan and braise the pork steaks for 40 to 50 minutes. Taste the sauce midway through the cooking and adjust the seasonings, as needed. If the bone broth was not well seasoned to begin with, you may need to add salt and pepper.
You have the option to remove the pork as soon as they are done. Move to a plate, then boil the sauce, uncovered, until sticky and thick. Ladle the sauce over the pork steaks and serve.
The second option is to leave the pork steaks in the pan while reducing the sauce. Uncover the pan, turn up the heat to high and continue cooking until the sauce has reduced to a sticky delicious mess that looks like jam. You will have to flip the pork steaks occasionally over during this stage to prevent one side from turning darker than the other.
Serve your pork steaks with red wine sauce with rice or bread and your favorite side salad.
Alex's Pork Steaks With Red Wine Sauce printed from https://casaveneracion.com/alexs-pork-steaks-with-red-wine-sauce/ for personal use only. Not for republication nor distribution.