I am glad to find this recipe again. I have been looking for it for past 4 days. Finally, it just appeared when I decided not to post this. Then my friend called me and said how come you never post this Pork steak kale chips and carrots since you last posted it in 2017. I told her I had lost the recipe. She said she had them. Anyway, I believe in miracle, through no effort on my own. God gave me a pure gift: my friend had my recipe. I am rewriting it again.

Google: “A pork steak, also called pork blade steak, (same as a pork chop) is a steak cut from the shoulder of the pig. This is a marbled cut from the shoulder of a pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat.”

It’s a simple meal with kale chips and carrots. So, here’s my meat dinner. Let’s cook!!!!

Ingredients

4 pork steaks, about 600 g
4 carrots, sliced
1/2 bunch kale, remove stems, and tear the leaves
3 garlic cloves, crushed
60 ml oil
2 Tbs lemon juice
2 Tbs honey
1 Tbs ground cumin
1 Tbs dried oregano
1 Tbs dried parsley
2 Tsp grated lemon rind
1 Tsp cayenne powder
black pepper
salt
oil, for kale

Method

Combine cumin, garlic and oil in a small bowl. Reserve 2 Tbs of mixture and set aside. Add oil, lemon juice, honey, oregano, parsley, lemon rind, cayenne, pepper and salt into a deep plate. Mix them well, then place pork steaks. Give it a good rub on both sides so that all the steak is well coated. Cover the plate with plastic wrap (cling film) and marinate in the fridge for at least 30-45 minutes.

Preheat oven 180 degrees. Bring pork steaks out of the fridge 15-30 minutes before cooking so it comes to room temperature, this will help it cook evenly. Meantime, prepare kale: place kale on lined tray, drizzle some oil, put the reserved 2 Tbs cumin, garlic oil and massage the leaves with your hands until they’re very evenly coated. Spread the leaves out into an even layer and season with salt. Bake for 15 to 20 minutes, until crispy.

Now transfer the marinated pork to a baking dish and arrange them in a single layer. Spoon some marinade over the pork steaks. Once kale is done, removed from oven. Cover with foil. Increased temperature to 200 degrees C. Roast the pork for 20 to 25 minutes or until tender and well done. Remove pork from the oven, transfer it to a plate and cover it with foil for 5 minutes to rest before serving. Put the kale back into the oven, to warmed up. Put kettle on. Once water is boiled, pour into pot, add a good pinch of salt and carrots in and just par cooked for about 5-7 minutes.

Assemble: place the kale chips on the left side of plate followed by steak and carrots on top of the steak. I drizzle chili sauce on my plate as I am chili lover. Serve with a glass of red wine. Enjoy!!!

https://helenscchin.com/2017/12/21/pork-steak-kale-chips-and-carrots/

#helenscchinrecipes
#mainmeals
#meat
#cookingforthefun
#foodiesplus