Baek’s Pork Steak

To prepare the meat:

  • Buy pork shoulder cuts
  • Marinate both sides with salt and pepper (put more salt for thicker cuts)
  • Make random cuts to cut the tendons – to avoid the meat from shrinking and curling
  • Coat meat with flour – to help (1) Keep its shape (2) Absorb sauce better – and set on a tray before roasting

A. Garlic steak

  1. Heat oil in pan (use more oil for thicker meats)
  2. Put meat pan with whole garlic cloves (unsliced) – as much as we want.
  3. Roast on low heat (meat shouldn’t be golden brown at this stage)
  4. Flip to other side when you see blood start to run on the top). *use a pair of thongs to flip it, don’t use a spatula as spatulas will scrape the flour away.
  5. Once the meat is white and no longer pinkish, turn up the heat and cook on both sides till it’s yellowish.
  6. Remove garlic once it’s brown and set aside.
  7. Drain oil once meat is yellowish.
  8. In the same pan, add yellowish meat + 1 tbsp butter, turn on the heat, cover the steak with melted butter. Remove when steak is golden brown.
  9. Serve steak with roasted garlic and some salt + pepper on the side.

B.  Garlic steak with sweet and sour sauce

  1. Follow steps 1-8 in Recipe A above.
  2. Sauce: Mix into balance melted butter in pan and heat up: 1 tbsp sugar + 2 tbsp ketchup + 1 tbsp vinegar (sik ju) + 1 tbsp soy sauce.
  3. When sauce is pretty cooked, pour in 1/2 cup water. Pour water in stages to desired viscosity.
  4. Option 1: Pour sauce over steak and serve
  5. Option 2: Put meat back into sauce in pan and cook with sauce *mix water into sauce to make it watery if too viscous (do this with thick cuts of meat or if sauce is too watery). Serve.

C. Mushroom sweet and sour sauce

  1. Follow steps 1-8 in Recipe A above.
  2. Stir fry sliced onions and sliced mushrooms with balance melted butter in pan. (can add carrots and celery too)
  3. Add in sauce ingredients in the same ratio as B2 above once ingredients are softened.
  4. Option 1: Pour sauce over steak and serve
  5. Option 2: Put meat back into sauce in pan and cook with sauce *mix water into sauce to make it watery if too viscous(do this with thick cuts of meat or if sauce is too watery). Serve.
  6. Serve with a sunny side up egg on top of the steak.

D. White sauce

  1. Heat oil in pan (use more oil for thicker meats)
  2. Put meat pan and roast on low heat (meat shouldn’t be golden brown at this stage)
  3. Flip to other side when you see blood start to run on the top). *use a pair of thongs to flip it, don’t use a spatula as spatulas will scrape the flour away.
  4. Once the meat is white and no longer pinkish, turn up the heat and cook on both sides till it’s yellowish.
  5. Add into pan: Sliced onions + sliced button mushrooms.
  6. Remove steak once onions are almost softened.
  7. Drain onions and mushrooms once cooked. Set aside.
  8. Put oil back into the same pan + flour (ratio of oil:flour is 1:1) – cook a roux.
  9. Once roux is not clumpy, add 1 cup milk inside.
  10. Flavour with salt and pepper.
  11. Once sauce is boiling, add in vege + water.
  12. Add steaks into pan and boil the sauce down to desired viscosity.
  13. Serve with a side of salad once cooked.

 

Serve with a side of Salad

  1. Prepare carrots, cucumber, onions, lettuce.
  2. Salad sesame dressing: Blend together: Soy sauce: Water: Sesame seed: Sugar: Mayonnaise = 1:1:1:0.5:0.5 ratio

 

Thank you: Home Food Rescue Season 2 Ep 15 🙂

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