Pork steak with a special demi-glace sauce（ポークステーキデミグラスソース）
What kind of dish is Pork steak with a special demi-glace sauce?
This is a recipe for pork steak coated in a special sauce made with demi-glace.
Demi-glace sauce is made by adding brown roux to fond de veau and simmering it for a long time.
Making demi-glace sauce is very time-consuming, so this recipe uses canned demi-glace sauce.
Demi-glace sauce on its own is a bit too rich, so I added ketchup to give it a slightly sour taste. This unique sauce is my favorite.
Tips for making delicious pork steak
- Pork that has just been taken out of the refrigerator has a low core temperature, so it will not cook evenly when heated. Therefore, take it out of the refrigerator 30 minutes before grilling.
- Sprinkle salt on the pork just before grilling. If you leave the pork for too long after sprinkling salt, the moisture will come out of the meat and it will dry out, making the texture harder.
- Make several cuts with a knife between the fat and the lean meat. This will prevent the meat from curling when grilled and will cook evenly.
- Add oil to a frying pan and heat it well before adding the meat. Heating the surface all at once will keep the juices inside.
- For 150g of meat, the grilling time is approximately 1 to 2 minutes on each side over high heat. Once it is browned, flip it over, and when the other side is browned, turn off the heat. Then cover and steam.
NUTRITION FACTS : Pork Steak With Demi-Glace Sauce
- 832 Calories
- Protein 50.7 g
- Total Fat 50.2 g
- Total Carbohydrates 45.2 g
- Sodium 4.9 g
INGREDIENTS : Pork Steak With Demi-Glace Sauce (2SERVINGS)
- Pork loin (300g)
- Herb salt (2g)
- Garlic (2g)
- Olive oil (4g)
- Canned demi-glace sauce (80g)
- Ketchup (50g)
- Sugar (2g)
- Water (30g)
How to make Pork Steak With Demi-Glace Sauce
- To prevent the pork from shrinking, make several cuts in the sinews between the meat and the fat.
- Rub the pork with herb salt.
- Thinly slice the garlic.
- Heat olive oil in a frying pan and add the garlic and pork. The recommended cooking time for the meat is 2 minutes per side.
- If the garlic looks like it is about to burn while cooking the meat, remove it halfway through.
- Remove the pork from the frying pan, transfer it to a plate and cover with plastic wrap or a lid.
- Do not wipe off the fat from the meat remaining in the frying pan, but add the demi-glace sauce, ketchup, sugar, and water and bring to a boil.
- When the sauce has thickened slightly, turn off the heat.
- Cut the pork into bite-sized pieces and return it to the sauce.
- Cook over high heat for about 30 seconds.
- Place on a plate.
コメント