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yokkaichi-style pork steak

Yokkaichi-Style Pork Steak


  • 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
Step 1

step 1:

Make the sauce in a bowl. Wash the cabbage and shred.

Step 2

step 2:

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.

Step 3

step 3:

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.

Step 4

step 4:

After the pork chops change color, sear the opposite side for about 3 minutes.

Step 5

step 5:

Lower the flame to medium and add the sauce. Cover and simmer for about 2 minutes.

Yokkaichi-fū tonteki

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.