Thursday, June 23, 2016

Pan-Fried Boneless Pork Sirloin Steaks (serves 2)

Pan-Fried Boneless Pork Sirloin Steaks

Here is a simple, quick and tasty pan-fried pork steak recipe. For this particular recipe I prefer to buy pork with a little fat still attached--both for taste and to keep the meat moist. Recently my coworker Moniqua gave me bags of scallions and garlic leaves from her garden. I used a fraction of the fresh scallions for this. This recipe has enough salty taste for my husband and me. However, feel free to adjust the ingredients according to your taste. One way to taste test your food prior to cooking the whole thing is simply to cut a tiny piece and cook it. Although having said this I rarely do it myself. This is definitely not quite scientific but I tend to season my food by feel and look. The best way to check if the meat is cooked is by cutting into the thickest point of the meat. 

Thank you Moniqua for the delicious herbs!

home-grown scallions from Moniqua's garden
marinated pork steaks
Pan-Fried Boneless Pork Sirloin Steaks (serves 2)


0.88 lb bone pork sirloin steak (3 pieces), washed and dabbed with a paper towel to dry
1/2 tsp raw sugar
1 tsp dark amber maple syrup (made in New Hampshire)
1 tsp Chinese rice wine 
1 1/2 tsp fish sauce (may add more if you prefer a saltier taste)
1 large garlic clove, smashed, peeled and finely minced (about 1 1/2 tsp)
2 Tbsp chopped scallion


Marinade the meat with the rest of the ingredients. Leave for about 15 minutes. Pan fry with a little oil (I used vegetable oil) over medium high heat about 3 1/2 minutes on each side or until thoroughly cooked.

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