This is the best pork steak that I have ever eaten. I bought this "Always tender porterhouse pork" from Woolies last week. Prior to this, I was not aware that pork came in 'porterhouse' cut. This pack of 600g+ (3 pieces) had its price reduced as it was near its expiry date. I paid A$5.50 for it, which is about 50% less than its original price. I froze it immediately when I got home.
I decided to cook it for our dinner today. To defrost the meat, I removed it from the freezer and placed it in the fridge 2 days ago. Helpful hint: before you cook a piece of meat/steak, remember to leave it out until it reaches room temperature.
Pork steak:
Sprinkle some salt and black pepper over the pork steaks. Heat a frying pan. When heated, add olive oil and cook the pork steaks for 6 mins each side (the packet instructions says to cook it for 5-7 mins) on medium-high heat. Remove and allow it to rest on a plate for about 10 mins.
Potato mash: (from Masterchef Australia recipe book) Serves 4
800g sebago potatoes (or any potatoes that are good for making mash. The supermarket labels usually tell you what that variety of potato is good for. I used Lady Christl for my mash.)
50g butter (I used Woolies' Tasmanian creamy butter)
1/3 cup milk or cream (cream is preferred and I used light thickened cream)
Peel the potatoes and cut into large chunks. Cook in a large saucepan of boiling water for about 15-20 mins, until very tender but not falling apart.
Drain the potatoes well and return to the pan. Place over low heat so any remaining water can evaporate. Using a potato masher, mash the potatoes until no lumps remain. (I drained water from the pan and transferred the potatoes into a large bowl so that I could mash them. I don't like to mash the potatoes in my pan because I do not want to scratch it. It is really up to you. However, you need to mash it very quickly if you are not doing it over the heat so that it will not be too cold by the time you are done).
Add butter and milk. Beat with a wooden spoon or fork until fluffy. Season with salt and pepper to taste.
Special sauce:
Mix 1 Tbsp Djion mustard and 3 Tbsp mayonnaise (preferably the Japanese variety, otherwise normal mayonnaise will do) in a small bowl until well combined.
Vegetables:
Steam or microwave seasonable veggies that you can get from your local green grocer.
Assemble all the above onto a plate. Plate it however you like. The 'special sauce' will go very well with pork steak or deep fried pork 'tonkatsu'. I have tried this in 1-2 restaurants. Pork and mustard sauce just compliment each other so so well!
The porterhouse pork steak is worth another mention. I have never eaten such a tender and juicy piece of pork! This is such a good buy for the reduced price I paid. Quop and I agreed that the texture is a bit like frozen turkey breast. They have a similar texture, except that this is far more tender and juicier. I think that is largely because this piece of meat is like chicken breast - hardly any fat in the meat. The fatty part was on the edge of the steak, which could easily be removed. I could not get enough of it and wanted to eat more... but I had to stop myself from indulging too much :) Quop said that he would be happy to pay to eat this when he dines out.
Keep a look out for this porterhouse pork steak when you next shop at Woolies. Who knows, you may be able to grab a bargain too! If not, this recipe works well on any cut of pork steak.
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