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Pan-Fried Pork Steaks: Fried Pork Neck Steaks with Bell Peppers and Tomatoes
My pork neck steaks recipe is possibly one of the most delicious pan-fried pork steaks recipes you’ve ever cooked at home. View the recipe and video below!
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Pan-Fried Pork Neck Steaks with Tomatoes and Bell Peppers
Ingredients
- 70 oz pork shoulder or pork neck (Boston butt); you can also use pork chops
- some salt and ground black pepper to taste
- 5-6 garlic cloves or to taste
- 3.5 oz red bell peppers, chopped
- 7 oz cherry tomatoes or chopped tomatoes
- ½ tsp cumin powder (you can replace it with another dried spice such as allspice, oregano, or rosemary)
- ½ tsp dried thyme
- 3.5 fl oz vegetable oil for frying
Instructions
- cut the Boston butt into 1-inch slices.
- place the pork steaks into a large frying pan or skillet.
- sprinkle salt and rub each pork steak on both sides.
- add chopped garlic over pork steaks.
- add chopped red pepper over the meat.
- add tomatoes over the meat.
- grind over some black pepper to taste.
- sprinkle over some cumin powder or another spice of your choice such as rosemary, paprika, and so on.
- sprinkle over some dried thyme.
- pour vegetable oil and about 200-300 ml/7-10 fl oz of water (just enough to reach the level of the meat slices.)
- simmer the pork steaks over a medium temperature for about 10 minutes or until tender.
- flip the pork steaks, wait to evaporate the water completely, and fry them until slightly golden at a very high temperature (add more vegetable oil if needed.)
- flip the pan-fried pork steaks again and fry them evenly golden.
Notes
Cooking Tips for the Best Results:
- Choose the right cut of meat: If you don’t like pork neck, look for pork steaks that are at least 1 inch thick, as thinner cuts may dry out during cooking. Bone-in pork steaks are also a good choice, as they tend to be more flavorful and juicy.
- Use a hot pan: To achieve a nice sear on the pork steaks, make sure your pan is hot before adding the meat. A hot pan will also help to prevent sticking.
- Don’t overcrowd the pan: Make sure you leave enough space between each pork steak in the pan. Overcrowding the pan can lead to uneven cooking and a less crispy crust.
- Let the pork rest before serving: After removing the pork steaks from the pan, let them rest for a few minutes before slicing or serving. This will allow the juices to redistribute and result in a juicier and more flavorful final product.
- Experiment with seasonings: While salt and pepper are classic seasonings for pork steaks, don’t be afraid to experiment with other spices and herbs to add more flavor. For example, you could try a dry rub with smoked paprika, garlic powder, and cumin, or add fresh herbs like thyme or rosemary to the pan during cooking.
FAQs about the Pan-Fried Pork Neck Steaks with Tomatoes and Red Bell Peppers
What is pork neck steak, and where can I find it?
Pork neck steak, also known as pork collar or pork neck fillet, is a cut of meat from the neck region of the pig. It is tender, flavorful, and often well-marbled. You can find pork neck steaks at your local butcher or well-stocked supermarkets. If it’s not readily available, you can ask your butcher to prepare it for you.
Can I use a different cut of pork for this pan-fried pork steaks recipe?
While pork neck steak is ideal for its tenderness, you can substitute it with other cuts such as pork loin or pork chops. Adjust the cooking time to ensure your chosen cut is cooked to your desired level of doneness.
How do I ensure the pork neck steaks are cooked to perfection without overcooking?
To prevent overcooking, use a meat thermometer. Pork should be cooked to an internal temperature of 145°F (63°C) to ensure both safety and optimal flavor. Remove the steaks from the heat a few degrees below the target temperature, as they will continue to cook as they rest.
What can I substitute for red bell peppers if I don’t have them on hand?
If you don’t have red bell peppers, you can use green or yellow bell peppers, or even a combination of different colored peppers. The choice of peppers can affect the dish’s color and slightly alter the flavor, but it will still be delicious.
Can I marinate the pan-fried pork steaks in advance?
Yes, you can marinate the pork neck steaks in advance to enhance their flavor. Prepare the marinade according to the recipe and let the steaks marinate in it for a few hours or even overnight in the refrigerator. This will infuse the meat with extra taste and tenderness. Remember to bring the marinated steaks to room temperature before pan-frying.
➡️ Enjoy cooking pan-fried pork recipes from scratch! For additional info, read more here. Also, I recommend more tasty fried pork steak recipes available on this site such as pan-fried pork chops and pan-seared pork chops.
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