A cracking start to the new year, as The Cooks Digest gets back to its roots of cooking a life less ordinary. Throughout 2019 we endeavour to try brand new ideas with each post. To commence the series, a new cut of meat served with a far eastern style flair … Asian-style pork leg steak.
Asian-Style Pork Leg Steak
|10-15 mins prep
1.5 – 2 hour cook
|Smoking Loon Viognier|
Pork Leg Steaks – Rich, Meaty and Great Value!
Another new cut of meat from the team at Sherwood Foods. This is the best value pork cut I’ve found, and the meat was incredibly tasty. The 2kg leg steak was enough to serve four people and have leftovers for the cats. The cut comes from the foreleg of the pig and is about an inch thick, and quite wide.
In the method below, I present options for cooking in a conventional kitchen oven and smoker such as a Big Green Egg. They are virtually identical and give the same excellent result, cooking in the Egg allowed me to add some apple wood smoke flavours.
I also give two options for the finish – a sear to crisp up the outer coating (whilst leaving the meat lovely and moist) or cutting up and stir frying. I’ve tried both, prefer the latter approach.
- Large sharp knife
- Chopping board
- Pastry brush
- Small bowl
- Roasting rack and tray (if cooking in an oven)
- Wok (if stir frying at the end)
- 1 x 2kg pork leg steak
- Dizzy Pig Peking rub (see below)
- 1 tsp grated ginger
- 1 garlic glove, crushed
- 2 tbsp honey
- 4 tbsp hoisin sauce
- 2-3 tsp light soy sauce
- 2-3 tsp rice wine vinegar
- 1 tsp toasted sesame seed oil
- 1 cherry smoking chunk (optional)
- 1 tbsp toasted sesame seeds (garnish, optional)
- 1 tbsp chopped spring onion stalks (garnish, optional)
If you don’t have Dizzy Pig Peking rub available, Chinese five spice could also work. The rub is available from BBQ Gourmet in the UK.
This will cook the pork to a medium finish. If you prefer well done, cook for an extra 15 mins at each stage.
Preparation and Cooking
- Remove any out fat and skin from the pork leg steak. Pat it dry with kitchen towel, then apply the Peking rub liberally to both sides. Set aside somewhere the cats won’t find it.
- Heat the oven or Big Green Egg (indirect setup) to 135°C/275°F. If using an Egg, when the coals are glowing and the temperature is stable, toss on a cherry smoking chunk and wait for the thin blue line of smoke.
- Place the pork leg steak on a rack over a roasting tray (oven) or onto the stainless steel grid (Egg). Cook the leg steak for 45 mins, or until the internal temperature is 27°C/80°F. Meanwhile, combine the ginger, honey, hoisin sauce, soy sauce, sesame seed oil and 1 tsp of Peking rub in a bowl.
- After 45 mins cooking, pour half of the sauce over the pork leg steak, using a pastry brush to distribute it evenly. Continue to cook for another 45 mins or until the internal temperature is 63°C/145°F.
Ensure that the pork is cooked to your preferred level. Now you have a choice of how to finish off the meal for your dinner guests.
The Finish – Sear and Slice
- Remove the pork leg steak from the oven or Egg, wrap it in kitchen foil and a towel to keep it warm.
- If using an Egg, remove the platesetter and place the stainless steel grid back. Raise the temperature of the Egg to 280°C/550°F. Unwrap the pork leg steak and sear on all sides over the live flame.
- If cooking in an oven, heat up some oil in a cask iron skillet to a very high temperature and sear the leg steak on all sides.
- Slice and serve with fresh vegetables.
The Finish – Cut and Stir Fry
- Cut the cooked pork up into cubes and flash fry them in a very hot wok with some groundnut oil, adding the extra sauce to glaze the cubes.
- Garnish the pork cubes with toasted sesame seeds and chopped spring onion stalks.
- Serve with pak choi, mushrooms and beansprouts.
Hints and Tips
- A pork leg steak is enough for two meals for two people, how about trying sliced pork one day and stir fry the next?