Pork steak is one of the cheapest cuts at the meat counter, and this recipe makes the most of it. You marinate the steaks in an orange-ginger sauce, sear them hard to build a crust, then braise them low and slow in the same pan until the meat is completely tender and the sauce turns glossy. The whole thing — pork, broccoli, and sauce — comes out of one skillet in just over an hour.
What makes this version work
Two things matter here. First, the pork goes into a screaming-hot pan before any liquid touches it. That sear locks in color and builds the fond — the browned bits stuck to the pan — that gives the braising sauce its depth. Skip the sear or crowd the pan, and you get gray, steamed meat instead. Second, the marinade does three jobs: it tenderizes the pork overnight, becomes the braising liquid during cooking, and the reserved portion finishes as a salad dressing. You make it once and use it all the way through, which keeps the flavors consistent and cuts down on cleanup.
Substitutions that actually work
- Rice wine vinegar: Regular white wine vinegar works in a pinch — use the same amount. Apple cider vinegar also works but adds a slightly fruity note.
- Fresh orange juice: Bottled 100% orange juice is fine. Avoid orange drink or anything with added sugar; the sauce will turn too sweet.
- Fresh ginger: Ground ginger is not a straight swap — it tastes dusty here. If you can’t find fresh, a small squeeze of ginger paste from a tube is the better substitute.
- Broccoli: Broccolini or cauliflower florets (sliced thin) hold up well in the braise. Frozen broccoli will go mushy — skip it for this recipe.
- Chicken broth: Water works, as the recipe notes. Low-sodium broth adds a little more body to the sauce if you have it.
Leftovers and make-ahead
Leftovers keep well. Store the pork, vegetables, and sauce together in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, which is fine — add a splash of water when reheating in a covered skillet over low heat for about 5 minutes. For freezing, skip the broccoli (it turns watery after thawing) and freeze just the pork and sauce for up to 2 months. Thaw overnight in the fridge before reheating. If you want to get ahead on a weeknight, the marinade can be made up to 3 days in advance and kept refrigerated, and the pork can marinate for the full overnight — both save real time the day you cook.
Common problems and fixes
- The pork sticks to the pan during the sear: The pan isn’t hot enough yet, or you moved the steak too soon. Let the oil haze before adding the meat, and don’t try to flip until the crust releases on its own — usually right at the 2-minute mark.
- The sauce is thin and watery at the end: Remove the lid for the last 5–8 minutes of braising and turn the heat up slightly. The liquid will reduce and tighten into a proper sauce.
- The meat is tough after 45 minutes: Pork steak varies in thickness. If yours is over an inch thick, add 10–15 minutes to the braise time and check again with the thermometer. The cut needs time to break down connective tissue — rushing it won’t help.
- The marinade smells very sharp before cooking: A full cup of rice wine vinegar is a lot in the bowl, but it mellows significantly during the braise. Taste the sauce near the end of cooking — if it’s still too sharp, a small pinch of sugar stirred in will balance it. Skip the garnish of extra orange zest on top — not worth the extra dish.
- The broccoli is overcooked and falling apart: The broccoli only needs 5 minutes in the simmering liquid. Add it at the very end, not earlier, and slice it no thicker than a half inch so it cooks evenly without going soft.
Pan-Fried Pork Steak with Orange Ginger Marinade
Equipment
- 12-inch heavy-bottomed skillet with lid
- Tongs
- Instant-read meat thermometer
- Large zip-lock bag or shallow dish for marinating
- Cutting board
- Chef's Knife
- Measuring cups and spoons
Ingredients
- 2 pounds pork steak
- 3 cloves garlic minced
- 1 bunch scallions about 6, divided — 4 for marinade, 2 reserved for salad
- 1 inch fresh ginger about 1 teaspoon minced
- 1 cup rice wine vinegar
- 1 cup orange juice freshly squeezed preferred
- 1 tablespoon orange peel grated
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- 2 medium onions thinly sliced
- 1 pound fresh broccoli sliced no more than ½-inch thick
- 1 tablespoon cooking oil plus 2 tablespoons for salad dressing
- ½ cup chicken broth or water
- ½ cup water optional substitute for chicken broth
Instructions
- Make the marinade. Mince the garlic, scallions and ginger. Combine with the rice wine vinegar, orange juice, grated orange peel, soy sauce and sesame oil in a bowl. Reserve ½ cup of the marinade and refrigerate it. Place the pork steaks into a large zip-lock bag and pour in the remaining marinade. Seal and refrigerate for at least 1 hour, or up to overnight. If the marinade doesn't fully cover the pork, flip the bag over halfway through.
- Prepare the vegetables. Slice the onions thinly, no more than 1/4-inch thick. Slice the broccoli no more than 1/2-inch thick. Keep separate and covered.
- Remove the pork steak from the marinade. Pat dry. Throw out the leftover marinade.
- Heat a 12-inch (30cm) heavy-bottomed skillet on high. Add 1 tablespoon of cooking oil. Wait until the oil starts to haze.
- Using tongs, carefully lay the pork steaks in the hot oil — it will smoke, so turn on your extractor fan. Sear without moving for 2 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2 minutes. Transfer the seared steaks to a plate and set aside.
- Lower the heat to medium. Add the sliced onions to the pan and sauté, stirring frequently, for 3-4 minutes until translucent and starting to soften.
- Return the pork steaks to the pan. Pour in the reserved marinade, holding back 2 tablespoons for the salad dressing. Add ½ cup (120ml) chicken broth (or water). Bring to a boil, then reduce the heat until the liquid is barely bubbling. Cover and simmer for 45 minutes, turning the pork once halfway through.
- Add the broccoli slices to the pan. Allow to boil again, then lower the heat to a simmer. Cook for additional 5 minutes. The broccoli will be crisp-tender rather than mushy.
- Before serving, check the pork steak for doneness using an instant-read thermometer — it should register at least 145°F / 63°C in the thickest part. Let it rest for 3 minutes before slicing. (Note: braised pork steaks typically reach well above this temperature during the 45-minute simmer.)
- Serve the pork steak and broccoli over steamed rice, spooning the pan sauce over the top. For a fresh side salad, toss sliced radishes, snap peas, cucumber and the reserved scallions with the remaining 2 tablespoons of marinade whisked with 2 tablespoons of cooking oil.
Nutrition
Frequently asked questions
Can I cook this without marinating overnight?
Yes — one hour in the fridge is the minimum and it still works. The overnight marinade gives you deeper flavor and slightly more tender meat, but a one-hour marinade produces a good result on a weeknight.
What exactly is pork steak, and where do I find it?
Pork steak is a thick, bone-in or boneless cut sliced from the pork shoulder. Most grocery store meat counters carry it, sometimes labeled as pork blade steak or pork shoulder steak — ask the butcher if you don’t see it in the case.
Do I need a lid for the skillet?
Yes, a lid is essential for the 45-minute braise. Without it, the liquid evaporates too fast and the pork can dry out before it turns tender. If your skillet doesn’t have a lid, a large sheet of foil crimped tightly over the pan works.
How do I know when the pork is actually done?
Use an instant-read thermometer and check the thickest part — you’re looking for at least 145°F (63°C). After a 45-minute braise, braised pork steak almost always reads well above that, but checking takes 10 seconds and removes all the guesswork.
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