Yokkaichi Pork Steak--The Real Deal
I spend a lot of time in Yokkaichi, so this is a familiar flavor.
The combination of the Worcestershire sauce and garlic is what determines the taste.
For an ultimate summer treat, have it with beer!
Use a well-scored pork shoulder. Pink back loin with thick white fat on the edges just doesn't have the same flavor.
If it's cheaper, get a big block of shoulder meat and slice it yourself at home!
The thicker the meat, the better! Recipe by Mameningen
Yokkaichi Pork Steak--The Real Deal
I spend a lot of time in Yokkaichi, so this is a familiar flavor.
The combination of the Worcestershire sauce and garlic is what determines the taste.
For an ultimate summer treat, have it with beer!
Use a well-scored pork shoulder. Pink back loin with thick white fat on the edges just doesn't have the same flavor.
If it's cheaper, get a big block of shoulder meat and slice it yourself at home!
The thicker the meat, the better! Recipe by Mameningen
Cooking Instructions
- 1
First, combine the ● ingredients. If you're using garlic paste, add it here.
- 2
Lightly season both sides of the pork with salt and pepper. Then slice it into the shape of a glove. This makes even thick cuts of meat cook quicker!
- 3
If you have a tenderizer, give the pork a few whacks. If not, use the tip of a knife to score the pork. This will make it highly tender.
- 4
Heat the lard in a pan and sauté the meat. For those using raw garlic cloves, (cut them in half) toss them in.
- 5
After browning one side over medium heat, flip the pork, reduce the heat and cook through. If you're concerned about under-cooking, cover with a lid.
- 6
Once the meat is cooked through, pour in the sauce you made in Step 1. Once the sauce thickens, it's done!
- 7
I used leftover veggies as a side, but I recommend serving this with shredded cabbage. It's amazing with the sauce!!
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