- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 4 people
- June 21, 2016
Steak from pork shoulder
Ingredients
- 1 kg of the peeled pulp of pork shoulder
- sunflower oil
- salt freshly ground black pepper
- broccoli, cauliflower
- cherry tomatoes
- fresh greens
Instructions
- Dry meat paper towels β don’t wash it!
- In the middle of a piece, it is visible white a streak. Establish very sharp patronage or fillet knife horizontally directly over a streak and make a deep cut parallel to a surface.
- Undertake the top part of meat a free hand and continue to cut a piece also exactly, raising the top part to see how there is a knife. Accurately cut off white to a streak. Cut the turned-out pieces across in half.
- Heat a frying pan grill. Spread with sunflower oil a frying pan. Fry a piece until lightly browned.
- Fry stakes on both sides to the desirable degree of readiness. To ready meat let’s “have a rest” on a board, having covered it with a foil. For a garnish boil broccoli and a cauliflower almost until done. Then fry in the same frying pan while meat has a rest, gravies of sunflower oil, together with cherry tomatoes.
Step by step recipe
Step 1
Dry meat paper towels β don’t wash it!
Step 2
In the middle of a piece, it is visible white a streak. Establish very sharp patronage or fillet knife horizontally directly over a streak and make a deep cut parallel to a surface.
Step 3
Undertake the top part of meat a free hand and continue to cut a piece also exactly, raising the top part to see how there is a knife. Accurately cut off white to a streak. Cut the turned-out pieces across in half.
Step 4
Heat a frying pan grill. Spread with sunflower oil a frying pan. Fry a piece until lightly browned.
Step 5
Fry steaks on both sides to the desirable degree of readiness. To ready meat let’s “have a rest” on a board, having covered it with a foil. For a garnish boil broccoli and a cauliflower almost until done. Then fry in the same frying pan while meat has a rest, gravies of sunflower oil, together with cherry tomatoes.
