Description
Tomato Braised Pork Steaks – pan fried and finished in a sweet, savoury, and tangy tomato sauce with garlic and onions. Simple yet delicious!
Ingredients
Units Scale
- 1 kg pork scotch fillet or pork shoulders (bone-in or boneless)
- 4 medium-sized tomatoes, chopped
- 1 tbsp tomato paste
- 1 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tbsp cane vinegar
- 1 1/2 cup pork stock
- 1 onion, thinly sliced
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp ground cumin
- salt
- freshly ground black pepper
Instructions
- Season the pork steaks with salt and pepper on both sides.
- Heat the olive oil in a large pan over medium-high heat. Add the pork steaks and cook until browned on both sides, about 4 minutes per side.
- Remove the pork steaks from the pan and set aside.
- In the same pan, sauté the onion and garlic until fragrant and translucent, about 2 minutes.
- Add the chopped tomatoes and stir for 2 minutes until the tomatoes start to break down.
- Add the tomato paste, soy sauce, brown sugar, vinegar, stock, and cumin into the pan. Stir well and bring the mixture to a simmer.
- Add the pork steaks back to the pan, making sure to coat each piece with the tomato mixture.
- Reduce the heat to low, cover the pan, and let the pork steaks simmer in the tomato sauce for about 30 minutes, or until the pork is fully cooked and tender. Taste then season with pepper and salt if needed.
- Once done, transfer the pork steaks to a serving platter and spoon the tomato sauce on top.