Monday, March 30, 2015



A small group of colleagues get together every Thursday to celebrate what we like to call "Fat Thursday". It is a small, weekly celebration of friends and food - every week we try to outdo the last person, which leads to some really tasty home-cooked meals.

My contribution to the tradition last time was Garlic Ginger Pork Steaks! As you can imagine, the marinade for the steaks involves garlic and ginger. Lots of it. Two whole heads of garlic to be precise. A thumb-sized piece of ginger. And other stuff...

 photo 570938B8-94D1-455D-9350-2FC109E04FD0_zpsnypj992x.jpg

The kitchen looked like this when I was finished. Note the well-loved and falling apart Raichlen book in the back?

Here's my variant of the recipe -

2 cloves garlic, peeled
6 tablespoons sugar
6 tablespoons honey
1 cup of soy sauce
4 tablespoons Asian (dark) sesame oil
2 tablespoons grated peeled fresh ginger
2 teaspoons salt
2 teaspoons freshly ground black pepper

 photo F3118CFB-C379-47BD-A1E7-1D9167EC5726_zps2xus2etf.jpg

Toss all this into the mixer and blend until it becomes a thick paste.

 photo 71550A52-5739-4624-B0D1-EB3867A136FA_zpswpu9pbyb.jpg

Next, add pork. We made eight chops for four people, almost guaranteeing leftovers (mmmm, leftovers!)

 photo 53364652-BA27-41A9-BD65-96EEC14ADB80_zpsozquro4s.jpg

And, look! It's Tara, wondering loudly why she isn't getting any of that wonderful raw pork action!

 photo B7CD2CA7-F71C-4FD5-9603-003203A14D1A_zpsv9rt0dcu.jpg

Yo, beat it cat! Ain't gonna happen!

After getting rid of the cat, I put the steaks in a plastic bag and filled it with the marinade. Squeezed out the air and left it to marinade in the fridge. The longer it is in, the better the meat tastes. 1-2 hours is the minimum amount of time you want to do this.

Y'all don't need to see a picture of that...

So, set your grill to a high heat, ready for direct grilling. Set the steaks direct over the coals for 3-4 minutes a side, turning once. I like to set them off to the side after direct grilling and let them indirectly cook with the lid closed for another 10 minutes. This assures that the steaks are juicy and tender but still done all the way through. Not everyone likes raw pork like Tara does...

 photo 40BBB3D4-5487-4535-82E9-F9FAADCB24C1_zpsrveioica.jpg

Once done, serve immediately, if not sooner!

 photo C97B69F8-45BD-473F-B034-203EDB6A1729_zpscc3s3end.jpg

We recently bought a deep-fat fryer. This means homemade fries. What else goes better with such steaks than fries? That's right - nothing. Can't be beat.

 photo 920DDF6D-E595-4EC1-B406-474C92BD560C_zpseyfrseg7.jpg

I urge all of you to get out the grill and try this recipe. It creates some of the tastiest pork that you have ever eaten, I guarantee! Go make some smoke!!!

I bid you Peace,



Unknown said...

Looks yummy

Duckiputz said...

They were delicious!

caro said...

give me suggestions for sesame oil. whenever i use it my food tastes weird and my house smells. i made chicken katsu last night and i had to open my front door (also, it should be noted that you should not open the door to the hallway while watching hbo. not a good influence on the children in the building)

anyway, it's probably not the sesame oil's fault.

that being said, you need to come visit me and cook things. there's a german butcher by my house and everything.