Pan-Fried Pork Steak with Orange Ginger Marinade
This pan-fry steak is a must-try recipe if you love pork chops. This will satisfy your cravings for a good dinner.
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
Serving: 1servingCalories: 1004kcalCarbohydrates: 43gProtein: 109gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 305mgSodium: 1530mgPotassium: 2941mgFiber: 9gSugar: 20gVitamin A: 1815IUVitamin C: 280mgCalcium: 215mgIron: 5mg
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