Pork Chop Steak
A tender, savory pork chop steak made from pork collar butt, marinated overnight in a sweet soy sauce with pear, garlic, and ginger for extra-tender, flavorful results. A hearty main dish that kids love too.
Ingredients
Ingredients
- Pork collar butt1800g
- Pear1
- Soy sauce18 tbsp
- Sugar3 tbsp
- Oligo syrup6 tbsp
- Sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Green onion1 stalk
- Pepper1/2 tbsp
- Ginger1/2
- Minced garlic3 tbsp
Directions
- 1
Pork shrinks quite a bit when cooked, so cut the pork collar into pieces about 2cm × 2cm × 3.5cm.
- 2
Grate the pear for the marinade, and finely mince the garlic and ginger.
- 3
Pear contains a natural enzyme that tenderizes the meat.
- 4
In a bowl, combine all the marinade ingredients except half the green onion — soy sauce, sugar, oligo syrup, sesame oil, grated pear, minced ginger, sesame seeds, pepper, minced garlic, and the remaining green onion — and mix well.
- 5
Add the marinade to the prepared meat and massage it in so it's evenly coated.
- 6
Make sure the meat is fully submerged in the marinade.
- 7
Cover the marinated meat with plastic wrap and refrigerate. Letting it rest for 8 hours to a day and a half makes it even more tender.
- 8
Preheat the pan over high heat. If the heat is too low, the juices will leak out, so cook over high heat until evenly coated with the marinade.
- 9
Once the meat firms up while cooking over high heat, add the remaining finely chopped green onion and toss lightly to finish.
- 10
Arrange the well-seasoned pork chop steak on a plate with vegetables, piled generously, to finish.