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How can I jazz up a pork shoulder steak? |
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#1 |
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Forum Member
Join Date: Apr 2011
Posts: 1,031
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How can I jazz up a pork shoulder steak?
I usually do 2 things with pork, either a Nigella recipe with mustard, cider and cream or I melt stilton on the top. But I've had a horrible few weeks and fancy doing something special to treat myself but I have no inspiration. Any help is appreciated, I need to try new things
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#2 |
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Forum Member
Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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You jazz yours up a lot more than I do mine !! I generally just put lots of pepper on my steaks.
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#3 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Marinade it then cook it - barbecue sauce, Jamaican jerk seasoning, piri piri.
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Korean pork chop.
I saw it on Diner's Drive-Ins and Dives. Can't remember the marinade ingredients and I doubt I could find them but I would just take store cupboard oriental type ingredients and knock something up. e.g. chilli sauce, soy, ginger, garlic, sugar/honey marinade. Dredge in cornfour and deep fry. When almost cooked remove and put in a pan with some of the marinade and cook through. Serve with fries and kimchi or pickled salad. |
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#5 |
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Forum Member
Join Date: Jul 2006
Location: up the stairs!
Posts: 11,649
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a bit of saxaphone always goes down well....
oh
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#6 |
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Forum Member
Join Date: Apr 2008
Posts: 968
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Too late now but a quick easy thing to do is dip it in beaten egg then in sage and onion stuffing, thats what I do with pork shoulder steaks, they are cheap and tasty.
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#7 |
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Forum Member
Join Date: Apr 2011
Posts: 1,031
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I haven't had it yet, it's for tonight. There's so many choices here, think i'll have to sample them all till I can decide whats best ha ha
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#8 |
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Forum Member
Join Date: May 2005
Location: woking
Posts: 21,684
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Quote:
a bit of saxaphone always goes down well....
oh ![]()
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#9 |
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Forum Member
Join Date: Oct 2010
Posts: 144
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I do a lovely chunky sauce for pork steaks......
Start off by frying some sliced mushrooms and garlic (onion too if you fancy it). Set aside, then while the pan is hot, add a splash of white wine and heat til bubbling, add a small tub of soured cream, tsp of dried sage and dollop of dijon mustard (i sometimes substitute the mustard for the same quantity of marmite/yeast extract - sounds odd but it's delicious) and add the veg back in. Heat through and add a little flour if needed to get desired consistency You can also omit the wine for this sauce if you have none open for example, just as delicious without! |
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