Pork steaks seasoned up and blackened. Simmered in a ham base broth with onions and bells peppers till tender.
Cut two to three pounds of pork steaks into desired sections.
Slather up with a couple of tablespoons of yellow mustard.
Season heavily with Cajun/Creole spices of choice.
In large heavy bottom pot, add a tablespoon or two of high smoke point cooking oil.
Lay pork steaks down over medium high heat and allow the seasonings to blacken.
Remove pork once seared well and blackened. Pour in some water to deglaze. Pour the deglaze liquid in with the set a side pork steaks.
Repeat searing of pork steaks in batches as needed. On last batch, remove pork steaks from pot and add One (1) Large diced onion and Two (20 diced bell peppers. Sprinkle with a little salt.
Reduce heat and cook the vegetables, scraping bottom of pot to remove fond. Once vegetables are well softened, add a few splashes of water and scrap pot.
Continue to cook and add splashes of water to deglaze caramelized sugars from bottom of pot until the vegetables are broken down very well.
Add three or four cloves of chopped garlic and cook with vegetables a minute.
Mix three teaspoons of wet ham base with three cups of water.
Pour a cup into the vegetables mix and combine well.
Place pork steaks back into the pot and pour the pot deglazed drippings in.
Add ham base broth to just cover the pork steaks.
Sprinkle with a little cayenne pepper to taste if desired.
Cover and simmer for about an hour.
After one hour, add a couple of tablespoons of chopped green onions.
Cover and allow to simmer until the pork steaks are to desired tenderness.
Skim off floating fat.
Mix a couple of tablespoons of corn starch with 1/4 cup of water.
Pour starch slurry in a little at a time, allow to come to a good simmer in between adding slurry until the broth is to desired thickness.
Sprinkle in some chopped fresh or dried parsley.
Taste and adjust seasonings as needed to taste.
Негізгі бет Louisiana Pork Steak w/ Pork Gravy
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