Pork steaks / cubes need using up

bertiebots

If I dont have any chicken I use pork steaks cut into thin strips for fajitas! It stir frys very well and goes well with fajita spice mix and I always fry mixed peppers and onions with it to bulk it up before putting it in wraps. You can also add fresh salad to your wraps-whatever you like!

firstinflight

You could make kebabs!
Make a marinade using lemon juice, tomato paste some spices (paprika, cumin and black pepper works quite well) and a little oil to help everything stick together. Cube the meat and coat it thoroughly, then leave in the fridge overnight. The next day, they'll cook under the grill in about 10 mins.

I've found this is an especially good one for cheaper cuts as the acidity of the lemon juice and tomato helps to tenderise the meat.

tigerfeet2006

Pork and mustard stroganoff

4 thick cut pork loin steaks, fat removed and meat thickly sliced
250g of chestnut mushrooms, sliced
1 medium onion, finely chopped
300ml of creme fraiche
240g of long grain rice
2 tbsp paprika
2 tbsp olive oil
1 tbsp plain white flour
300ml chicken stock
2 cloves of garlic, finely chopped
1 tbsp wholegrain mustard

Heat the oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until soft. Sprinkle the flour and paprika over the mushrooms and pork, add to the pan and fry for 3-4 minutes, or until the pork is browned on all sides.

Stir in the wholegrain mustard and stock and simmer for 20 minutes, or until the stock is almost fully reduced.

Meanwhile, cook the rice according to the packet instructions.

Remove the stroganoff from the heat, mix in the creme fraiche and season to taste with salt and pepper.

To serve, spoon the pork stroganoff over the cooked rice.

LJM

i used to cook them and glaze with honey and mustard lovely with sald and new pots

calisto

Whenever I have an excess of pork, I like to make a batch of a recipe a Philippine lady taught me, which seems utterly unheard of in the west but is the first thing a young Philippine girl learns to cook as a staple as it is so easy, delicious, and resistant to spoilage!

(In the interests of Political Correctness, I am sure Philippine boys learn it too, if only by watching their mothers and siblings.)

I don't have a weights and measures recipe as I change it all the time, but essentially it is as simple as:

Good pile of diced pork (or chicken) in the pan
Cover it in vinegar. Totally - use a whole bottle!! (this seems disturbing but it works!). If you haven't covered the meat, top up with water.
Add a good few cloves of crushed garlic, a decent amount of pepper, and a good glug of soy sauce. If no soy in cupboard then add salt.
A bayleaf or two.

Leave it in the pan to marinade for 30 minutes in the vinegar, then bring to the boil and simmer for about another 60 minutes.

(Warning: It will stink like hell for about 30 minutes, and watch for frothy scum and scoop it out, but it soon relaxes into a pleasant smell!)

You want to catch it before the vinegar reduces to nothing so you have some left as a "sauce".

You can take the pork out and flour them and fry them to make them crispier, but not strictly needed.

Serve the delicious chunks on a bed of rice and pour over the vinegar sauce to flavour the rice. I also like to serve it with fresh sliced tomato to counter the acidity of the vinegar-rice, but also sometimes do it with sauerkraut or pickled cabbage to enhance the effect! lol!

The pork chunks will keep for days without needing refrigeration (not many can afford it in Philippines). They are also very very filling so you only need a few on a plate of rice and feel satisfied. They are also a great snack on their own when left cold.

This is an amazing dish and am surprised nobody I know (who hasn't tried mine) makes it. GIVE IT A TRY!

PS. I only ever make it with a cheap bottle of Malt vinegar, MSE after all, do not waste fancy stuff on it!

tigerfeet2006

Calisto, I should have been making Chicken Adobo yesterday but I had the wrong soy sauce. I had never heard of it before I added it to my menu plan, was really weird to see it from someone else.

Sazbo

I did a fairly ad hoc curry last saturday with two packs of cubed pork which were on offer in Sainsburys. I didn't know what to do with them either, but I knew I had a jar of curry sauce in the cupboard (happened to be madras in this case, but any curry sauce would do), so I bought an aubergine - diced that - and some mushrooms - sliced those - and threw the veg in with the pork and curry sauce. Served it with rice etc. Similar to this recipe.

Pork and aubergine tends to be more of a SE Asian combo, but it turned out quite good actually. I don't see why you couldn't add other sorts of veggies to it, whatever you have to hand. I did consider doing it in the slow cooker, but just did on the hob in the end, but you could slow cooker it.

HTH

Saz

Miss_$

Hi

So I have bought some pork steaks marinated with a BBQ sauce I am struggling what to cook with them, any suggestions??

Thanks
Sarah

FireWyrm

Sweet potato mash with pepper and butter and some salad?

new potatoes and star-anise carrots?

Edwardia

Ratatouille ?