Pork steak with fries is a widespread recipe in Transylvania and all of Romania and is one of the most ordered dinners in restaurants.
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The best pork steak will make from the pork shoulder or neck. Must have a little fat inside and be sliced slightly thicker, 1-inch thick slices (2.0 – 2.5 cm).
This dish is best done on the charcoal grill or in the kitchen on the grill pan. Today I will roast meat in a regular pan which will be just as tasty.
How to Prepare the Meat
To begin with, I prepare the meat. I will wipe all the traces of moisture with a paper towel, the meat must be as dry as it may be.
If we do not do this, when we roast the meat it will boil instead of crackling. I saw some housewives thinning the meat with a meat mallet. I prefer to leave the meat so thick, that after frying, it will remain juicy inside.
Then season the meat with sea salt and freshly ground pepper and sprinkle with a little olive oil.
Here I mean that the meat was of such good quality that it was not necessary to sprinkle with oil or fry in oil. It was enough to melt the fat of the meat and no extra oil or lard was needed. In the past, in the rural area of Transylvania, housewives often used pork fat or lard instead of vegetable oil.
Frying Meat
Garnish a non-stick pan at high temperatures. When it’s hot, I put the flesh that has to break at that moment. If you do not put oil over the meat, you can put some olive oil or lard in the pan.
I fry the meat for about 3 – 4 min on each side, turning the meat every minute until we get a beautiful crust on both sides.
Reduce the temperature, and put a piece of butter in the pan.
With a spoon sprinkle the meat with melted butter for about 2 minutes. Whoever wants, can put in butter a piece of garlic. I did not put it because I’d serve a garlic sauce with the steak.
Remove the flesh from the pan and let it rest for 4-5 min.
Serving the Pork Steak
We usually serve steak with fries, garlic sauce and salad.
Tips
- use high-quality meat from a local butcher
- do not wet the meat, wipe it thoroughly before putting it in the pan
- in case you have kept the meat in the refrigerator, remove it at least half an hour before it to bring it to room temperature
- you can use other flavours for seasoning (paprika, chilli, cumin, BBQ sauce …) I prefer as simple as possible to feel the taste of the meat
- put the butter only after it is fried on both sides
- do not fry the meat too much, otherwise, it will become dry inside and will not be tasty
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Pork Steak-With Fries, Salads and Garlic Sauce
Ingredients
- 4 slices pork steaks pork neck
- 1 tsp sea salt
- 1 tsp ground pepper freshly ground
- 2 tbsp sunflower oil
- 50 g butter
Instructions
Preparation of meat
- To begin with, I prepare the meat, that is, I will wipe all the traces of moisture with a paper towel, the meat must be as dry as it may be. If we do not do this, when we roast the meat it will boil instead of crackling. I saw some housewives thinning the meat with meat mallet, I prefer to leave the meat so thick, so after frying it will remain juicy inside.
- Then season the meat with sea salt and freshly ground pepper and sprinkle with a little olive oil.
- Here I mean that the meat was of such good quality that it was not necessary to sprinkle with oil or fry in oil. It was enough to melt the fat of the meat and no extra oil or lard was needed. In the past, in the rural area of Transylvania, housewives often used pork fat or lard instead of vegetable oil.
Frying meat
- Garnish a non-stick pan at high temperature, when it’s hot, we put the flesh that has to break at that moment. if you do not put oil over the meat, you can put some olive oil or lard in the pan.
- We fry the meat about 3 – 4 min on each side, turning the meat every minute until we get a beautiful crust on both sides.
- Reduce the temperature to the environment and put a piece of butter in the pan.
- With a spoon sprinkle the meat with melted butter for about 2 minutes. Whoever wants, can put in butter a piece of garlic, I did not put it because I’d serve a garlic sauce on the steak.
- Remove the flesh from the pan and let it rest for 4-5 min.
