A fast way to have good BBQ pork steaks without the grill time!

The idea for this recipe came after watching the St. Louis episode of Andrew Zimmern's Delicious Destinations, where they featured a really tasty looking barbecue pork steak slathered in sauce. I'm a sucker for pork, and there was just enough info given by the show to go on, so I took the idea and ran with it. With a few changes. First, I made mine in the oven, because I didn't feel like barbecuing in the cold and rain. Second, I based my sauce off one I found from the New York Times. Honestly, it tasted terrible (I must've screwed it up somehow), but a few extra ingredients fixed the problem. And third, I cooked my steaks atop some potatoes, because I was feeling lazy and don't want to cook a separate starch. The end result of all this was really good, really tender, barbecue pork with potatoes. I have no idea if it was anywhere close to authentic, but my family didn't seem to care and happily ate it up.For the sake of trying something new, I uploaded a vid to YouTube of me making this recipe. It's only open to people who know the link (i.e. fellow Cookpadders). It isn't very good, but I uploaded it anyway because I didn't want to throw away the many, many hours it took to make it. And the next vid will be better. The link is:https://youtu.be/c2D2BTfGt28

Achiote paste is a popular red condiment made from annetto seeds, cornmeal, vinegar and spices. It tastes like saffron. When used as a marinade with orange juice, lemon slices and tequila, it brings a delicious tangy flavor to pork steaks.Serve on tortilla with fresh tomato and onion slices, and a fruit salad sprinkled with lemon juice.

Soy sauce, sugar, onion and garlic in a roasting bag for both marinade and roast! Cookpad Auntie Eiko posted this, it is brilliant to marinade and roast in the same bag. Most tender pork steak ever!I tried it a few times and tweaked her recipe by adding a lemon and a mild red onion for the marinade to make a sweet and sour gravy to my liking. Thank you Eiko.The roasting bag is expensive and does not survive the oven for reuse, so I tried a ceramic roasting dish with heavy glass lid for both marinade and roast. Success!

Pork Steaks is one of my favorite meats..so I decided to season them to go with my Ranch Seasoned Fried Taters 😊...turned out to be a great and easy fast meal.

Serve with fries or mashed potatoes and a side salad or any veggie for a delicious balanced meal.

Classic Traditional Grilled corn on the cob, cucumber salad, flag pie with blueberries and raspberries and whipped cream, stuffed baking potatoes, and New York steaks.Serve with fresh homemade young rhubarb wine.#July2026#BBQbites

It’s so incredibly hot outside and I wanted the grill flavor HOWEVER, I’d rather not sweat today. So I built a rack system with parchment paper and roasted those babies. They are soooo goood!

My hubby saw "Yokka-city Tonteki" (pork steak from Mie prefecture) on TV and said he wanted to try it, so I made my own version.I think thick cut pork is juicier and tastier, so I used a bock sliced about 3 cm thick.There's a lot of sauce and it's pretty rich, so use it for the cabbage and rice too. For 2 servings. Recipe by Meruchanlove

I used to only season pork with salt and pepper, but my kids requested that I make sweet and sour-style pork so that the dish would go well with rice.Coating with katakuriko potato starch flour helps hold the delicious flavour, and makes the pork easily absorb the sauce.Since the sauce is sweet, I suggest you sprinkle a fair amount of salt and pepper on the pork. The taste becomes balanced and delicious.Using black vinegar instead of vinegar gives a more Chinese flavour to the dish. Recipe by Hana tomato

I wanted to make a surprisingly hearty dish using thinly sliced pork offcuts.My husband thought it was chicken the first time, and he was surprised, as I predicted.Since it's not a lump of meat, it's very tender, and even my 4 year old loved it and ate a big portion!If you use plastic wrap you can form the layered steak very easily.Make sure to fold in the sides so that the cheese won't come melting out while pan frying. For 3 to 4 servings. Recipe by Yusase mama

This recipe has been adapted by COOKPAD staff from the comic "Cooking Papa."The taste is subtle, but you can add a little sugar to the sauce if you like.I recommend sautéing some seasonal vegetables with the pork for a side dish. This time, I used green beans and cherry tomatoes. Recipe by Cooking papa recipe