Juicy Pork Neck Steak with Rich Flavor
How About Pork Neck Steak for Your Weekend Meal?
Lately, I’ve been craving something different for my meals, something unique for a weekend treat. This afternoon, I moved some pork neck from the freezer to the refrigerator to thaw. While it’s incredibly convenient to simply grill and eat, I decided to elevate it into a delicious pork neck steak for a special weekend dish. This recipe offers a delightful balance of savory and sweet, perfect for a relaxing weekend lunch or dinner.
Main Ingredients- Thick-cut pork neck 500g (naturally thawed)
- Salt (or sea salt)
- Black pepper (optional)
- All-purpose flour (for coating)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare your thick-cut pork neck, about 500g. Ensure it has been thoroughly thawed in the refrigerator. Make several shallow scores across the surface of the meat with a sharp knife. This helps prevent the steak from curling up during cooking and allows the seasoning to penetrate better, ensuring a more even cook.
Step 2
Season the scored pork neck generously with salt. If you have black pepper, a pinch will add extra flavor. You can cook the pork neck as one large piece for a dramatic presentation, or cut it into more manageable portions, about the size that fits comfortably on your plate, if preferred.
Step 3
Lightly coat the seasoned pork neck with all-purpose flour. This thin layer of flour will help create a beautiful, slightly crisp exterior when cooked and will also help to seal in the juices, making the steak wonderfully tender and moist.
Step 4
Now, let’s make a delicious sauce! In a bowl, combine 3 tablespoons of soy sauce, 5 tablespoons of ketchup, 2 tablespoons of sugar, and 2 tablespoons of cooking wine. Whisk these ingredients together until well combined. This is a balanced base, and you can adjust the sweetness or saltiness to your liking later.
Step 5
Taste the sauce and adjust the seasoning as needed. If it’s not salty enough, add a bit more soy sauce; if it needs more sweetness, add a touch more sugar. While the photo might make the sauce look lighter, aim for a deep, rich flavor that will complement the pork.
Step 6
Heat a generous amount of cooking oil in a skillet over medium heat. Carefully place the floured pork neck into the hot oil. Sear the steak on both sides until it develops a beautiful golden-brown crust. Cook thoroughly, turning occasionally, to ensure it’s cooked through and remains moist inside.
Step 7
While the pork is searing, add whole garlic cloves or roughly chopped garlic to the pan. Sauté them alongside the pork. This infuses the steak with a lovely garlicky aroma and flavor. Be mindful not to burn the garlic.
Step 8
To make cleanup easier, grab another pan! Add a little oil to a second skillet over medium-low heat. Add the thinly sliced onions and sauté them until they turn a nice golden-brown color. This slow sautéing process caramelizes the onions, bringing out their natural sweetness and depth of flavor.
Step 9
Once the onions are nicely caramelized, pour the prepared steak sauce into the pan with the onions. Let it simmer gently over low heat for a minute or two, allowing the flavors to meld together and create a glossy, rich sauce.
Step 10
Transfer the beautifully seared pork neck steak into the sauce. Spoon the sauce over the steak, allowing it to coat and absorb into the meat for about 1-2 minutes. This step ensures the steak is incredibly flavorful and succulent.
Step 11
If the sauce seems a bit too thin for your liking, you can adjust it next time by slightly altering the soy sauce or ketchup ratios, or by thickening it with a small amount of cornstarch slurry. However, even as is, it’s wonderfully delicious! Serve your homemade pork neck steak with rice, a fresh salad, or some grilled vegetables for a satisfying weekend feast.
