Pork Steak Gumbo Food

HOME-STYLE GUMBO

Steps:

• Heat oil in Dutch oven over medium-high heat until hot. Add onions, celery, bell pepper and garlic; cook and stir 5 minutes.
• Add pork; cook 2 to 3 minutes or until no longer pink.
• Add broth, thyme, basil, hot pepper sauce and tomatoes; mix well. Bring to a boil. Stir in rice and shrimp. Remove from heat; cover and let stand 5 minutes or until shrimp are hot. If desired, serve with additional hot pepper sauce.

OVEN BAKED CAJUN PORK STEAKS

Steps:

• Preheat your oven to 350°F.
• Sprinkle Pork steaks a little of the Cajun Seasoning to taste in 13×9-inch pan.
• Mix remaining ingredients, and the rest of the Cajun Seasoning together well, and pour over steaks.
• Bake for about an hour or until the Pork Steaks are fork tender. Serve with baked potato and other sides of your own choice.

PORK STEAK

Steps:

• In a small bowl, combine salt, pepper, garlic powder, and onion powder. Pat the pork steaks dry with a paper towel and sprinkle both sides liberally with the seasoning. Set aside until ready to use.
• Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the pork steaks to pan, taking care not to overcrowd the pan and cooking in batches if needed. Cook for 3-4 minutes on the first side, then flip and cook 3-4 minutes more. Remove from the pan and repeat with the remaining pork steaks. Set aside on a plate and make the gravy.
• Reduce the heat to medium heat and add the butter. As soon as the butter has melted, add the onion to the pan and stir. Cook for about 5 minutes, stirring occasionally until softened and cooked through.
• Sprinkle the flour over the onion and stir until evenly coated. Then, one big splash at a time, add the beef broth, whisking well after each addition. Once the mixture starts to resemble pudding, add the remaining broth all at once. Add the Worcestershire sauce and whisk to combine. Allow to simmer, 3-4 minutes, until slightly thickened. Remove from the heat.
• Serve your pork steaks with a ladle full of gravy and enjoy.

BIG CHARLIE'S GUMBO

Steps:

• Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
• In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
• Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, if using, and serve over rice.

BLACK-EYED PEA AND PORK GUMBO

Steps:

• In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
• Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
• In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
• Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.
• Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.

PORK STEAKS

Steps:

• Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
• Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

NEW ORLEANS PORK GUMBO

Steps:

• Cut pork into 1/2-inch cubes.
• Spray large Dutch oven with cooking spray.
• Heat over medium heat until hot.
• Add pork; cook and stir 4 minutes or until pork is browned. Remove pork from Dutch oven.
• Melt butter in same Dutch oven. Stir in flour.
• Cook and stir until mixture is dark brown but not burned.
• Gradually whisk in water until smooth.
• Add pork and remaining ingredients.
• Bring to a boil. Reduce heat to low; simmer 15 minutes.
• Remove bay leaf before serving.

PORK BISTEK

Steps:

• In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.
• Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.
• In a pan over medium-high heat, heat 2 tablespoons of the oil. Add pork chops and cook for about 2 to 4 minutes per side or until lightly browned. Spoon out and reserve released meat juices during frying. Remove meat from pan and keep warm.
• In the pan, add the remaining 1 tablespoon oil. Add the reserved onions and garlic, and cook, stirring regularly, until softened.
• Return meat to pan.
• Add reserved marinade and meat juices.
• Add water and bring to a boil, skimming scum that floats on top. Cover, lower heat and simmer for about 40 to 50 minutes or until meat is fork-tender and liquid is reduced.
• Season with salt to taste.
• Add the onion rings. Turn off heat, cover and allow onion slices to cook slightly in the steam. Serve hot.