Pork shoulder steaks

[BrabusMog]

Has anyone got any good ideas for these? Got quite a few that need to be cooked up today or forever be consigned to the freezer.

[toon10]

Not for steaks. I made a nice pulled pork dish last week by slow cooking the pork shoulder.

Very simple marinade. Bit of white wine, garlic, ginger, sesame oil, honey and chinese 5 spice in a bowl. Marinade the meat overnight and then slow cook the lot for about 8 hours. Pull the pork and add a few chili's and spring onion to garnish. Served with rice. I dare say you could use the sauce on your steaks?

[Adenauer]

Marinade them for a few hours in olive oil, paprika powder, garlic, salt & pepper, and onion. Then bang them under a hot grill.

Serve them with a warm potato salad and a cucumber or a tomato salad.

Edited by Adenauer on Wednesday 18th September 11:25

[Mobile Chicane]

Curry (vindaloo).

[jmorgan]

Nothing wrong with pork cooked just this side of done on its own if it is from a good source (no, not sauce as in apple source.... )

Tend to roast it off with a few herbs, not strong.

[tedmus]

Marinade in a Morrocan spice rub, griddle them and serve with a couscous salad.

[BrabusMog]

Thanks guys, think I'll go with Adenauer's suggestion for now.

[Adenauer]

We're having the same tea as eachother tonight, BM

[Adenauer]

Oh and you might like to slice them in half before marinading so that they are only about 5mm thick, that's what I do anyway.

[BrabusMog]

Thanks but too late now, they're in the fridge marinating!

[Adenauer]

Good luck. They also go nicely with a baked potato covered in yoghurt

[Gandahar]

If you put it under a hot grill pork is very easy to dry out. You'll end up with something tasting of Michelin but of the rubber part, not the stars part.

With chops you can wrap them in foil apart from the fat/rind, so that stays moist whilst the fat crisps up, you then get moist pork and crispy fat. I would suggest for these you do them likewise. Give them some colour on high heat in a fry pan then cook them through in foil in the grill so they do not dry out.

[BrabusMog]

Thanks, but these are shoulder steaks, not chops. Looks like I'm going to have to griddle though as the grill is kaput!

[pad58]

We had some last night ,Mrs pad had them form Morrisons (I wish she hadn't) cooked in the oven for 30 mins, tough as old boots.

I would have preferred to get them from the butchers and cooked them it a slow cooker in a cook-in-sauce, mash and veg.
Job jobbed.

[jmorgan]

Steaks are also handy for taking the meat mallet to. Pound them until they are at least twice the size and marinade them. Go great on the BBQ, cook quickly either way.

[Mobile Chicane]

jmorgan said:

Steaks are also handy for taking the meat mallet to. Pound them until they are at least twice the size and marinade them. Go great on the BBQ, cook quickly either way.

I'll be stealing that idea - I reckon they'd be great in fajitas.

[jmorgan]

They go great on a griddle, cut into thin strips and chuck in a salad as well.

Edited by jmorgan on Wednesday 18th September 21:34

[Pferdestarke]

Shoulder steaks? Seems wrong to me. Why griddle something you'd slow cook? And then be disappointed when it comes out like rubber.

Typical supermarkets pushing volume through with no consideration for quality or taste.

Buy a shoulder joint, remove the skin, season liberally with spices and or herbs and then slow cook on a Sunday for 7 hours at 120c.

That'll beat any griddled piece of shoulder hands down. And you can pull it for sandwiches during the week too.

[ali_kat]

Chop into bits
Coat with seasoned flour & batch fry til golden (I season with pepper &'chilli flakes)
Put in slow cooker/casserole dish with a tin of beef & tin of chicken consommé
Add splash of sherry/martini
Add peppers
Add onion
Pour in remaining flour & stir

Turn on slow cooker/oven & leave/cook on 180 for a couple of hours

Stir & taste - season if required

Serve with rice