braised pork shoulder steak ⋘ recipes.genehack.org

Adapted from Braised Pork Shoulder Steak.

Equipment

• medium mixing bowl
• cutting board
• santoku knife
• garlic mincer
• quarter or eighth sheet pan (for warming & seasoning meat)
• 1t and 1T measuring spoons
• 1qt measuring cup
• Dutch oven

Ingredients

Staples

• apple cider vinegar or lemon juice
• chicken stock
• salt

To Buy

• 2 pork shoulder steaks, about 16oz/450gm each
• duck fat, pork lard, or avocado oil
• 1 large yellow onion
• 4 garlic cloves
• fresh thyme

Prep

1. Preheat oven to 300°F 350°F/175°C
2. Peel and slice onion into mixing bowl
3. Peel and mince garlic, add to mixing bowl
4. Chop thyme to make ~2t, add to mixing bowl
5. Use measuring cup to aliquot 1.5C chicken stock, add to mixing bowl
6. Measure 1T vinegar or lemon with measuring spoon, add to measuring cup
7. Place steak on sheet pan and season well with salt and pepper on both sides

Cook

1. Melt 1T fat/lard in Dutch oven over high heat on stove
2. When fat is slightly smoking, sear pork on both sides, about 2 minutes per side
3. Reduce heat to medium
4. Add onion, garlic, thyme, vinegar/lemon juice, and stock to Dutch oven — ensure onions are covered by stock
5. Return to boil
6. Cover and place in oven
7. Set timer for 50 minutes
8. After 50 minutes, uncover
9. Add additional stock if needed
10. Continue to braise for 45 minutes or until pork is fork tender and stock is almost completely reduced and “sticky”

Notes

• First cooked 18 Jan 2022
• Went well over a bed of smashed potatoes
• Stock did not reduce much if at all; I think because I added some additional liquid to make sure onions were covered, and then the oven temp wasn’t high enough to sustain a simmer during the braise
• If you make it again: leave the meat in after the sear, don’t worry about trying to deglaze the pan, just dump the veg and stock in and let ‘er rip — also, more salt on the meat, and some pepper too