Have you already made my Japanese BBQ sauce?
All right, let’s get cooking our favorite pork shoulder steak marinated in Japanese bbq sauce.
Pork shoulder (blade) steaks are cut from the pork shoulder/butt, fatty, meaty, juicy bone-in steaks are our favorite. While pork shoulder steak is normally something you pan-sear or grill inside/outside, I am going to tell you the Japanese way.
Cook a pork shoulder steak covered on a non-stick frying pan.
By marinating it with my Japanese BBQ sauce, it will be a tender, moist, and savory steak.
Only the time you need for this recipe is making the Japanese BBQ sauce, and I recommend making it the day before.
The flavors will combine well in the sauce and get tastier.
For my Japanese BBQ recipe, I will leave a link below.
Marinate The Pork Steak In The Japanese Soy-Saucy Sauce
Marinating the pork steak in Japanese BBQ sauce plays a role not only to season it but also to tenderize meat.
Since seasoning the pork steak in the savory Asian source, you can enjoy it even without sauce.
The Marinating Time
- Marinate the pork shoulder steak for 10-15 minutes only, up to 30 minutes.
Marinate the pork shoulder steak for 10-15 minutes only, up to 30 minutes.
Stop marinating it for over 30 minutes since the sodium in say sauce can dry the meat out.
Yet, you can freeze marinating meat as meal prep.
So, it’s better to freeze the marinade pork rather than let it marinate for over 30 minutes.
You Can Also Use Homemade Natto Sauce Instead
You can use my Natto sauce if you already have one.
It is actually an all-purpose sauce like BBQ sauce.
You can marinate any meat, use it as stir-fry sauce, or salad dressing.
My BBQ sauce has rich roasted sesame oil, garlic&ginger flavor which is recommended to use for all, especially for meat lovers and grilling lovers.
My Natto sauce has a sweet and rich umami flavor of hondashi powder, it is recommended to use when you want to gentle Japanese flavor with a rich umami flavor.
The Japanese Cooking Tip; A Frying Pan
Using a frying pan is by far my favorite and easy way to cook pork shoulder steak.
Why?
Because I am Japanese.
As you may already know, the Japanese generally use it for any kind of cooking-bake, roast, stir-fry, deep-fry, sear, stew, saute, boil… in home cooking.
Light-weight, easy-use, easy-clean, non-stick, and a space-saver.
We have to select the number of cookware because the kitchen has limited space in Japan, also, we generally do hand wash, not a dishwasher.
So, a frying pan is handy and the main cookware to the Japanese.
Non-Stick Frying Pan
Cook The Pork Steak On Medium Heat
Keep medium heat to cook the pork steak through the process.
When cooking it on high heat, only the surface will be cooked and the inside will be still raw.
Also, let the meat to room temperature to cook it evenly.
Coating The Pork Sholder Steak With Flour
The recipe has the coating process for these reasons.
- Keep savory flavor in the steak
- Keep the meat moist & juicy under slow-cooking
- Make Brown color and add falvor
Keep Savory Flavor In The Meat
Flour coating can keep the savory flavor of the meat and seasonings.
Keep The Meat Moist & Juicy
To create a tender, juicy and moist pork steak, it is important to cook the meat slowly over medium heat. That way, the coating will keep the meat from drying out.
By applying a layer of powder coating between the meat and a frying pan, the meat will be cooked slowly.
Even the leftover pork steak, the flour coating keep it away from being dried.
Add Color & Flavor
The flour/starch coating can help the browning reaction aka Maillard reaction. To add color and flavor, you can grade up the pork steak.
Besides, soy sauce in the marinate sauce can also bring savory brown color to the meat.
Cook The Pork Steak Covered; Steam Power
I cook the pork steak covered while using the steam power.
I believe it is important to create a tender, juicy, and delicious pork steak.
I use Japanese sake to make steam, and you can use white wine instead.
You can use water but, I recommend using sake or white wine which can add flavor and evaporate quickly if you have no kids to serve.
To evaporate moisture quickly and trap the steam with a lid, the temperature heat up quickly and evenly inside, so you can efficiently cook the meat faster.
How Long To Cook The Pork Steak On The Stove
A pork shoulder steak doesn’t require a long cooking time, especially with the steam magic.
But it’s still tricky to cook bone-in-shoulder steak and it depends on the thickness of the cut, a frying pan, and the stove.
Bring the meat up to room temperature for this results in meat that is more evenly cooked. You can avoid the steak like burnt outside but undercooked inside.
Sear on one side until they are nice and golden brown, about 2-3 minutes. Flip and sear the other side in the same. Keep medium heat.
Soy sauce gets easily burnt so keep eye on the meat.
Cook the meat covered for another 3-6 minutes per side.
Keep cooking if you still see blooding around the bone or on the surface.
Then, cook the steak uncovered for 2-3 minutes until the steam is gone and make the coating colored.
You can use a meat thermometer, but, it’s too thin to check out. So, I always slice the steak and check inside.
Tender Japanese-style Pork Shoulder Steak
Equipment
- 1 Non-stick frying pan with a lid
Ingredients
- 1 pork shoulder blade steak thin-sliced, bone-in
- ¼ cup My Japanese BBQ sauce or My Homemade Natto sauce
- 1-2 tbsp Japanese Sake or white wine
- Wheat flour for coating
- Cooking oil
- Fresh ground black pepper to taste if desired
Instructions
- Let the pork shoulder steak come to room temperature.*It helps cook the meat through evenly.
- Grond onion and add sauce if desired.*Ground onion help tenderize the meat and also add flavor.
- Marinate pork shoulder steak for 10 minutes.
- Take off excess marinade sauce, and coat the steak with flour.
- Oil a frying pan, pre-heat if needed. *Oil can help to cook the meat evenly, so use oil even for a non-stick frying pan.
- Shake off excess flour and place the meat gently.
- Sear the meat for 2 minutes per side on medium heat.*Try to not touch the meat if you don't need it since the coating fails off.
- Add Japanese sake or white wine and cover the frying pan immediately. Cook the steak for 3-6 minutes per side.
- Move the frying pan occasionally, to cook the meat evenly and avoid the coating sticking on the bottom.
- Uncover and check the meat. (no blood? no pink?)
- Cook the pork steak for another 1-2 minutes to brown the flour coating.
- Use a meat thermometer or slice a piece, make sure it is cooked.
