yokkaichi-style pork steak
- Serves: 2
- Calories: 1030 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Yokkaichi-fū tonteki
- 2 pieces (9 ounces each) boneless
- pork loin chops
- 4 garlic cloves
- a little salt and pepper
- 2 tablespoons lard or salad oil
- 2 cabbage leaves
Make the sauce in a bowl. Wash the cabbage and shred.
Cut each pork loin chop into five 1 in. wide “fingers” by slicing 3/4 of the way up to the edge. Leave the fatty edge intact so that the pork loin looks like a glove. Sprinkle salt and pepper on both sides.
Heat the lard (or oil) in a frying pan over a high flame and sear the pork chops with the whole garlic cloves on one side for about 3 minutes.
After the pork chops change color, sear the opposite side for about 3 minutes.
Lower the flame to medium and add the sauce. Cover and simmer for about 2 minutes.
Serve with the shredded cabbage.
Yokkaichi-style pork steak is a substantial dish and very delicious. It is a speciality of Yokkaichi City in Mie Prefecture and is commonly called “Glove Yaki” (“Seared Pork Steak Glove”) because of its resemblance to a glove. It is cut this way to make it easier to eat. Mie is in the Tōkai region, the center of Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist