Five-Spice Pork Steak

By Kevin • 30 or Less, All, Meat • 2 Aug 2015

Five-Spice Pork Steak

Continuing my ongoing infatuation with Vietnamese flavours, this marinated pork steak melds the flavours of fish sauce, garlic and five-spice. Once you taste the combination, you may wonder if anything better is even possible. The idea of marinating meat with fish sauce may seem odd, though it works really well. Modernist Cuisine even recommends marinating non-aged beef steak in fish sauce to give it a flavour very similar to the umami of dry-aged meat. Give it a try!

As for the rest of the pictured plate, the pork is on a bed of charred bok choy with the scallions on top prepared the same way. It’s far too simple for a recipe. Just toss the veg with some kosher salt and oil, then place on a hot grill.

Time: 15 minutes (plus marinating)

Serves: 4 to 6 (nutrition based on 6)

Ingredients:

2 tablespoons fish sauce
2 tablespoons grapeseed or other neutral-flavoured oil
2 tablespoons agave nectar or honey
3 cloves garlic – finely chopped or grated
1 teaspoon five-spice powder
¾ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 pounds pork shoulder (butt) steaks

 

Preparation:

In a small bowl, combine all ingredients except the pork steak.

Place the pork in a large zipper seal bag and pour in the marinade. Coat the pork evenly with marinade, then remove as much air from the bag as possible. Seal and refrigerate overnight or at least a few hours.

Preheat your grill on medium-high. Cook the steaks for three minutes per side or until done to your liking.

Let rest for five minutes before serving.

Get the PDF and nutrition info

6 Responses

  1. Sigrun

    Awesome! Amazing flavours & easy as can be.

  2. David

    Trying this recipe for the first time – will let you know how it turns out!

  3. David

    Turned out great – very delicious recipe, and easy to make.

  4. Dave

    I have some nice Rib End Chops in the freezer. I’ll try this sans Fish sauce. My Winnipeg born wife is allergic to seafood?

  5. dar bailey

    this recipe is a keeper it is DELISH!

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