BBQ Pork Steaks is a brilliant and flavoursome budget meal. Great for an Aussie afternoon barbeque or perhaps an easy midweek dinner. This recipe proposes a honey soy marinade, but you might create your own flavour profile.
BBQ Pork Steaks with Pan Potatoes
Pork neck a great value cut of quality meat. The trick is to keep them moist and cook them quickly.
Equipment
- Frypan
Ingredients
- 800 g Pork Neck / Scotch / Collar Butt, 4 nice thick steaks 200g each
- 2 tbsp butter, be generous
- 2 tbsp Olive Oil
- 4 small potatoes
- salt and pepper to season
- 60 g Mixed Leaf Salad
Marinade
- 3 tbsp Plum Sauce
- 2 tsp sweet chilli sauce
- 1 tbsp soy sauce
- 2 tbsp honey
- 2 cloves Garlic, fresh, minced
- 2 cm ginger, minced
- ½ tsp red chilli powder, optional
Instructions
- If you can, remove pork from the fridge 30 minutes before cooking. Slice into steaks and season with salt and pepper and drizzle with a little olive oil.
- Prepare the marinade by mixing all ingredients in a small bowl and mixing well. Turn the oven on just to warm the plates and potatoes (later).
- Bring a medium pot of water to the boil. Peel the potatoes and cut them into thirds or halves if small. Score each side with a fork to make grooves across the surface. Simmer them in the pot for 5 minutes. Drain the potatoes in a colander and let steam dry for a minute.
- The best result with the steaks is to put them on a really hot barbeque or griddle plate and sear them well for a good minute each side, until you can see the dark sear marks. Remove them to a plate and cover with foil.
- Heat butter and oil in a frypan. Season the potatoes with pepper and salt. Add the potatoes to the pan and sautee on medium to high heat until golden brown all over – about 4 to 5 minutes. Remove to a tray. Do not cover. Keep warm in the oven for a few minutes on low.
- Add the marinade to the frypan that was used for the potatoes. Stir and bring to a gentle simmer until it reduces and becomes a little sticky. Add the pork cutlets with the juices from the plate. Turn and coat in the sauce and simmer for 2 to 3 minutes.
- Serve the sticky pork cutlets with pan potatoes and mixed salad leaves.
IMAGES
Notes
ENSURING THE MEAT IS COOKED NICELY
It is really worth investing in a cooking thermometer. When you invest in good quality meat, there is nothing worse than spoiling it by over-cooking, or risk people’s health by under-cooking. Depending on the thickness and type of meat, the temperature you are looking for just before removing from the heat source is around 62 to 65 degrees. This is because the meat will keep cooking as it rests and gets to the table.
Inserting the thermometer at an angle and avoiding bones and pan surfaces will ensure an accurate reading.
Nutrition
Calories: 636kcalCarbohydrates: 74gProtein: 50gFat: 15gSaturated Fat: 4gTrans Fat: 1gCholesterol: 133mgSodium: 803mgPotassium: 1728mgFiber: 4gSugar: 12gVitamin A: 50IUVitamin C: 35mgCalcium: 56mgIron: 4mg
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