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caramel & cocoa

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Monday, June 25, 2012

Pork Shoulder Steak/Loins (slow-cooked)

Incredibly easy and very tender recipe.You just need to give it some time. This was an easy Sunday dinner served with brown rice and boiled broad beans.

4 Pork shoulder steaks/loins
1 large onion (diced)
2 ounces of chorizo, sausage or bacon (diced)
1 corona (or other light beer standard 6.4 oz bottle)
salt & pepper
cilantro (coriander)
Olive oil

Salt and pepper the pork on both sides and set aside. Add a bit of oil to a skillet. Using a medium heat, brown both sides of the pork steaks. Remove from heat and set aside.

Add the chorizo (or sausage or bacon) to the same skillet along with the onion and cook the onion until translucent. The onion should be cooking in the oil from the chorizo. Add the beer directly to the skillet and bring to a near boil.

Transfer the pork to a large pot. Add the onion-beer-chorizo to the large pot. Toss in the cilantro (coriander). Salt and pepper. Bring to a boil, then reduce heat, cover and let simmer for about 90 minutes. Check occasionally and add water or stock if the liquid is reducing too quickly.

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