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yokkaichi-style pork steak
- Serves: 2
- Calories: 1030 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Yokkaichi-fū tonteki
- metric
- u.s.
ingredients:
- 2 pieces (250 g each) boneless
- pork loin chops
- 4 garlic cloves
- a little salt and pepper
- 2 tablespoons lard or salad oil
sauce:
- 3 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 2 tablespoons sweet sake for seasoning (mirin) or honey
garnish:
- 2 cabbage leaves
step 1:
Make the sauce in a bowl. Wash the cabbage and shred.
step 2:
Cut each pork loin chop into five 2.5 cm. 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:
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:
After the pork chops change color, sear the opposite side for about 3 minutes.
step 5:
Lower the flame to medium and add the sauce. Cover and simmer for about 2 minutes.
Serve with the shredded cabbage.
comment:
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.
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