Leg Steaks

For 2cm thick steaks use our 6-2-2 method:

  1. Simply take a 2cm pork steak (try the sirloin, scotch fillet, porterhouse or medallion).
  2. Preheat a pan, griddle pan or BBQ plate just like you would for any other steak
  3. Cook it on one side without turning for 6 minutes.
  4. Turn it over once and allow it to cook for 2 more minutes. This method will cook the steak to just white.  If you prefer a little bit of pink just reduce the cooking time. If your steak is thicker than 2cm, adjust the cooking time on the second side.
  5. Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender.
  6. That’s how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!
Watch the video below to see the 6-2-2 method in action.

Pork leg when given the right treatment can work in a range of recipes, including delicious Asian-style stir-fries. What works best is a little hint of sweetness to bind it all together, and simple old-fashioned plum sauce is the perfect solution.

Instructions based off 800g boneless pork leg, rolled (OR pork leg steaks)

Use additional ingredients of your choice:

  • 1 Tbsp oil
  • veg of choice (suggested: brown onions, minced garlic & ginger & Chinese cabbage)
  • ½ cup sauce of choice (suggested: Asian plum sauce)

OR follow our basic pork and cabbage stir fry with plum sauce recipe below.

Click on each drop-down step below:

STEP 1

Slice into fine strips. Fry in a large heavy-based pan over a high heat for 5 minutes, until browned. Set aside.

   

STEP 2

Add vegetable of choice to the pan and cook for 5 minutes. Return the pork, add the sauce, then cook until glazed.

   

Steps in Motion : Basic Recipe

PORK AND CABBAGE STIR FRY WITH PLUM SAUCE

Preparation time: 10 minutes
Cooking time: 12 minutes

  • 800g boneless pork leg, rolled (OR pork leg steaks)
  • 1 Tbsp oil
  • 2 brown onions, thickly sliced
  • 2 Tbsp minced garlic and ginger
  • 2 cups Chinese cabbage, shredded
  • ½ cup Asian plum sauce

Some of the very best ways to slow-cook pork are all sealed, or lidded. Moist heat techniques create tender meat, and meltingly delicious fat, perfect to pair with acidic notes like citrus or sour cream.

Instructions based off 800g boneless pork leg, rolled (OR pork leg steaks)

Use additional ingredients of your choice:

  • 1 cup plain flour
  • 1 Tbsp oil
  • 2 cups sautéed vegetables (suggested: onion, leek, celery, garlic)
  • 500ml stock

OR follow our basic Hungarian pork casserole with sour cream dumplings recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 160°C. Use a sharp knife to dice into chunks. Season generously with salt and pepper, then toss with 2 Tbsp flour.

STEP 2

Pour the oil into a large heavy-based pan over a high heat and fry the pork until browned, then transfer to a lidded casserole dish.

STEP 3

Mix in the vegetables and stock, fit the lid, then cook for 3 hours until tender.

   

STEP 4 - OPTIONAL

After 2 hours of cooking – Dollop sour cream dumpling mixture (sour cream, eggs, remaining flour & chives, salt to season) into the casserole, then bake for a further hour (3 hours total).

Steps in Motion : Basic Recipe

HUNGARIAN PORK CASSEROLE WITH SOUR CREAM DUMPLINGS

Preparation time: 20 minutes
Cooking time: 3 hours

  • 800g boneless pork leg, rolled (OR pork leg steaks)
  • sea salt flakes and freshly-ground black pepper
  • 1 cup plain flour
  • 1 Tbsp oil
  • 2 cups sautéed vegetables (onion, leek, celery, garlic)
  • 500ml beef stock
  • ½ cup sour cream
  • 1 egg
  • 1 bunch chives, finely sliced

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