Improvising with pork. Need some ideas.

[BobsLawnService]

So I have some gorgeous, thick, deboned pork steaks and I have a plan.

I was thinking of grating a little ginger over them, slicing some spring onion over that, and then cutting some thin slices of granny smith apple and putting them on top, then baking them in a casserole dish so that they don't dry out.

I think that it is missing something though.

Does anyone have any ideas?

 

[Pooky]

Fry them and make a nice sauce to accompany them.

 

[cerebus]

Pork is quite flavourless by itself and prone to drying out so I'd baste it quite richly before grilling it. Maybe something like the following:
- honey
- soy sauce
- worcestershire sauce
- paprika
- balsamic vinegar
- coriander
- brown sugar
- butter

Melt the butter in the pan and slowly add those ingredients till they melt together. Then smear it thickly over the steak with a brush.

 

[Mortymoose]

We sell garlic pork neck steaks at our store, when the batch is placed on the shelf, it is sold off within the hour,

The pork is left in a marinade of garlic and herbs for two days.... The meat can be braai'd or pan fried and comes out incredibly soft..

So popular is this line, that visitors to our town, freeze the meat and take it home to SA with them...

 

[BobsLawnService]

I like the idea of baking instead of braai'ing for the health benefits. My theory is that the juices from the apple will marinade the meat as it is cooking and the steaks are typically very tender. I do plan on putting a bit of Worcestershire sauce on the steaks and making micro-abrasions in the meat to give it more surface area to soak in the juices of the apple. Also, in the enclosed casserole dish I'm hoping the juices don't evaporate and get lost.

I'm thinking more in terms of flavour combinations. I'd like to get a nice sweet tang of the apple and ginger to compliment the natural saltiness of the meat (Enhanced with the Worcestershire sauce and spring onion.). I just feel that I am missing a flavour.

I know I sound a bit bad but I enjoy improvising like this.

 

[cerebus]

I like the idea of baking instead of braai'ing for the health benefits. My theory is that the juices from the apple will marinade the meat as it is cooking and the steaks are typically very tender. I do plan on putting a bit of Worcestershire sauce on the steaks and making micro-abrasions in the meat to give it more surface area to soak in the juices of the apple. Also, in the enclosed casserole dish I'm hoping the juices don't evaporate and get lost.

I'm thinking more in terms of flavour combinations. I'd like to get a nice sweet tang of the apple and ginger to compliment the natural saltiness of the meat (Enhanced with the Worcestershire sauce and spring onion.). I just feel that I am missing a flavour.

I know I sound a bit bad but I enjoy improvising like this.

Perhaps just some balsamic vinegar?

 

[Jings]

Sage

 

[BobsLawnService]

Sage. What a good idea. So I've added a hint of sage and mixed a bit of balsamic vinegar with the Worcestershire sauce. This is either going to be inedible or awesome. I'll let you know.

 

[cerebus]

Sage. What a good idea. So I've added a hint of sage and mixed a bit of balsamic vinegar with the Worcestershire sauce. This is either going to be inedible or awesome. I'll let you know.

A bit of brown sugar or molasses does wonders for pork as well.

 

[BobsLawnService]

It turned out really well. The flavours were more subtle than I was expecting but everything was there and the meat was nice and tender.

 

[cerebus]

It turned out really well. The flavours were more subtle than I was expecting but everything was there and the meat was nice and tender.

Star anise might have kicked it into another level now I think of it.