Chinese Pork Fillet Steak recipe




Pork collar is a dark-coloured meat, with some fat and connective tissues. It is fantastic for a quick cooking steak as the meat is tender, juicy and flavoursome.

Perfect for a weekend treat and I know my boys will devour it!




The key to making a great pork steak is to tenderize the meat before cooking. I used the back of the knife to hit each steak in a criss-cross pattern before marinating. To ensure even cooking time, each slice should be roughly of the same thickness and size.

Another tip is to never overcook the pork as it will dry out and turn hard.


Chinese Pork Fillet Steak

Ingredients:

400g pork collar steak
2 tbsp. oyster sauce
1 tbsp. light soy sauce
1 tbsp. sesame oil
pepper
2 tbsp. corn flour to coat
1-2 tbsp. oil

Instructions:
  1. Tenderize pork by hitting it with the back of the knife in criss-cross pattern on both sides
  2. Marinate pork in oyster sauce, soy sauce, sesame oil and pepper for at least 1 hour in the fridge
  3. Take out from fridge 30 minutes before cooking to bring it to room temperature
  4. Pour corn flour to the pork and swirl it around to coat
  5. Heat oil in a wok over medium high heat, then shallow fry pork steak in batches, wait till one side has turned brown before flipping to the other side (about 2 minutes each side depending on the thickness of your steak)
  6. Rest on a plate, slice and serve warm





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