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.
Pork steak stew printed from https://casaveneracion.com/pork-steak-stew/ for personal use only. Not for republication nor distribution.