The other night I made a some spicy pork shoulder steaks for dinner that were rather good, if I say so myself! Shoulder steaks are not only cheaper than pork loins, I personally think they’re tastier and more succulent. This is mostly because of the fat that runs through the meat (as opposed to the large rind that you’ll find along the edge of a loin) which keeps it juicy when cooking.
A couple of hours before cooking the main meal, I mixed up a speedy marinade of garlic, salt, pepper, turmeric, curry powder, olive oil, a squeeze of lemon juice and a dash of balsamic vinegar. Unfortunately I can’t tell you exactly what was in the curry powder (as I got it in an unlabelled jar from my mother-in-law!) – but I think any of your favourite type will do, or even just some garam masala. In the past I used to just use malt vinegar in my marinades, but using balsamic tends to give a greater depth of flavour. Once done, I coated the pork steaks in the marinade and set aside in a baking tray to absorb. For even better results, I would leave this over night.
Half an hour before dinner, I seared the steaks in a very hot frying pan. I didn’t use any extra oil as the pork was already coated in some from the marinade. Once brown on both sides (which didn’t take very long!), I popped them back in the baking tray and into the oven to finish off cooking for another 20 minutes or so.
I served this with some white basmati rice, drizzled with some of the cooked juices packed full of flavour. I also made a fresh and crunchy salad with watercress leaves, baby spinach, rocket, white cabbage, red onions and tomatoes – tossed in a lemon juice and olive oil dressing. And because we were feeling particularly peckish, I threw in some roasted new potatoes too, just for good measure!