Food

Pork Steak with Creamy Greens

Photo by Joey de Larrazabal-Blanco

Preparation Time: 10 minutes + 30 minutes marinating time

Cooking Time: 25-30 minutes

Serving Size: 3-4 people

This is my localized version of steak with creamed spinach.  I use pork steak, or pork cutlet, with is a much cheaper cut of meat, but very tasty thanks to this simple garlic-infused soy sauce marinade.  Instead of creamed spinach, I use mustasa or pechay, simmered in gata (coconut milk).  I personally love the peppery bite of mustasa, but this can be a little too bitter for most, in which case you can use pechay if you wish.  The addition of sugar also tones down the mustasa without making the dish overly sweet.  I like this with steaming white rice!

Ingredients

    For the creamy greens:
  • Vegetable oil
  • 2 bunches (around 200 grams each bunch) mustasa (mustard greens) or pechay (Chinese cabbage or pak choy), sliced thinly
  • 4 cloves garlic, finely chopped
  • 1 white onion, chopped
  • 1 cup coconut milk (gata)
  • 1 1/2 teaspoon sugar
  • Salt and pepper to taste

    For the pork steak:
  • Vegetable oil
  • 500 grams pork cutlet or pork steak
  • 4 cloves garlic, roughly chopped
  • 3 tablespoons soy sauce
  • A couple of dashes black pepper

Preparation

  1. Place the pork steak in a non-metallic bowl or dish with the garlic, soy sauce, and black pepper. Marinate for 30 minutes to 1 hour.
  2. When you are ready to cook, start on the greens. Heat a wok or skillet over medium-high heat. When the pan is hot, add a couple of swirls of vegetable oil.  When the oil is hot, add the garlic and onion and sauté until the onion is soft and translucent.
  3. Add the mustasa or pechay to the pan, season with salt and pepper, and sauté until the vegetables are wilted and soft.  Add the coconut milk and sugar and let this simmer until the vegetables are completely soft and the coconut milk has reduced and thickened, about 20 minutes. Taste and adjust seasoning by adding salt and pepper if needed.
  4. While your greens are simmering, start frying the pork steak. Heat a frying pan over medium-high heat. When the pan is hot, add enough vegetable oil to coat the bottom of the pan in a very thin layer. When the oil is hot, add the pork steak in one layer. Do not crowd the pan. Do this in batches if needed. Fry on one side for about 3-4 minutes, depending on the thickness of your steaks. Flip and fry the other side for another 3-4 minutes.
  5. Serve the pork steaks immediately with your creamy greens.

  6. For more recipes, visit Joey de Larrazabal-Blanco's blog at http://80breakfasts.blogspot.com
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