A Taste of Yokkaichi–Super-Fast Pork Steak
A Taste of Yokkaichi–Super-Fast Pork Steak

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, a taste of yokkaichi–super-fast pork steak. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

A Taste of Yokkaichi–Super-Fast Pork Steak is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. A Taste of Yokkaichi–Super-Fast Pork Steak is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have a taste of yokkaichi–super-fast pork steak using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make A Taste of Yokkaichi–Super-Fast Pork Steak:
  1. Take 2 thick slices Pork loin (for cutlets or steak)
  2. Get 6 clove Garlic
  3. Get 1 dash of each Salt and pepper
  4. Get 4 tbsp Lard
  5. Prepare 2 tbsp ＊Japanese Worcestershire sauce
  6. Prepare 1 tbsp ＊Soy sauce
  7. Take 1 tbsp ＊Mirin
  8. Prepare 4 leaves Shredded cabbage (garnish)
Steps to make A Taste of Yokkaichi–Super-Fast Pork Steak:
  1. Peel the garlic, then crush the cloves with the flat of a knife.
  2. Score the pork on the fatty side, making a glove shape. Don't cut the slices apart. Lightly season with salt and pepper.
  3. Heat the lard in a pan. Once it's melted, add the garlic and pork and sauté to brown both sides. Vegetable oil is fine, but lard is will give more flavor.
  4. Once the pork is fully cooked, remove the excess lard with a paper towel. (Don't take it all though!)
  5. Add all of ＊ ingredients, mix together, and it's done. The garlic with be soft and tasty as well, so serve it with the meat. There's no need to reduce the sauce.
  6. This is the lard I used this time. Pork steaks get their crispy flavor by cooking them in plenty of lard.
  7. The Worcestershire sauce I used was thicker than usual. Try pouring any leftover sauce from Step 5 over the meat!

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