Juicy Pan-Fry Pork Steak Recipe

Make the marinade. Mince the garlic, scallions and ginger. Combine with the rice wine vinegar, orange juice, orange peel, soy sauce and sesame oil. Reserve 1/2 cup and put it in the refrigerator. Place the pork steak into a zip lock bag and pour in the marinade. Place in the fridge for at least an hour up to overnight. If the marinade doesn’t completely cover the pork steak, turn it over at least once while it’s marinating.

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 skillet on high. Add 1 tablespoon of cooking oil. Wait until the oil starts to haze.

Pick up the pork steak with tongs and add to the hot oil. It will smoke a bit. Brown on one side. It shouldn’t take more than a minute or two. Then, turn it over and brown the other side.

Lower the heat to medium. Add the onions to the pan. Saute until translucent for about 3 or 4 minutes. Stir the onions as they’re cooking.

Add the pork steak back to the pan. Pour in all of the reserved marinade, less than 2 tablespoons and 1/2 cup of water or chicken broth. Allow it to boil, and reduce the heat, so the liquid is barely bubbling. Cover the pan and simmer for 45 minutes.

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.

Serve with rice and a salad made with radishes, scallions, snap peas and cucumber slices. Mix the reserved 2 tablespoons of the marinade with 2 tablespoons of cooking oil and use as the dressing.

Check the pork steak for doneness by using a meat thermometer; it should read 160 degrees Fahrenheit.