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Steak from pork shoulder


  • 1 kg of the peeled pulp of pork shoulder
  • sunflower oil
  • salt freshly ground black pepper
  • broccoli, cauliflower
  • cherry tomatoes
  • fresh greens


  1. Dry meat paper towels – don’t wash it!
  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.
  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.
  4. Heat a frying pan grill. Spread with sunflower oil a frying pan. Fry a piece until lightly browned.
  5. 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.