Pork Loin Steaks
Pork steaks can traditionally be cut from the neck, the loin, and the leg of a pig. Loin steaks are notoriously the best so we simply cut ours from there. The loin of a pig is fine grained and tender, it’s the quickest cooking of pork roasts, and it’s also where pork chops are cut from. Pork steaks are essentially pork chops with the bone and rind removed. Cooking is quick, and should follow the same technique as cooking a beef sirloin steak. In a hot skillet first render down the layer of fat holding it on its side until it begins to caramalised on the outside and turn translucent towards the muscle. Lay down and cook on either side for four minutes. Rest for a further 4 minutes at room temperature, on a plate, to catch the last few teaspoons of cooking juices which you can return to the pan and make an amazingly meaty jus.
Weight: 180g
Pack size: 4 steaks
Pork steaks can traditionally be cut from the neck, the loin, and the leg of a pig. Loin steaks are notoriously the best so we simply cut ours from there. The loin of a pig is fine grained and tender, it’s the quickest cooking of pork roasts, and it’s also where pork chops are cut from. Pork steaks are essentially pork chops with the bone and rind removed. Cooking is quick, and should follow the same technique as cooking a beef sirloin steak. In a hot skillet first render down the layer of fat holding it on its side until it begins to caramalised on the outside and turn translucent towards the muscle. Lay down and cook on either side for four minutes. Rest for a further 4 minutes at room temperature, on a plate, to catch the last few teaspoons of cooking juices which you can return to the pan and make an amazingly meaty jus.
Weight: 180g
Pack size: 4 steaks
Pork steaks can traditionally be cut from the neck, the loin, and the leg of a pig. Loin steaks are notoriously the best so we simply cut ours from there. The loin of a pig is fine grained and tender, it’s the quickest cooking of pork roasts, and it’s also where pork chops are cut from. Pork steaks are essentially pork chops with the bone and rind removed. Cooking is quick, and should follow the same technique as cooking a beef sirloin steak. In a hot skillet first render down the layer of fat holding it on its side until it begins to caramalised on the outside and turn translucent towards the muscle. Lay down and cook on either side for four minutes. Rest for a further 4 minutes at room temperature, on a plate, to catch the last few teaspoons of cooking juices which you can return to the pan and make an amazingly meaty jus.
Weight: 180g
Pack size: 4 steaks