A butcher can cut a leg steak from any part of the leg, but more usually from the fillet. They are extremely lean and require careful cooking to prevent them drying out. Just a few quick tips ( with all your loved spices and favourite sauces remaining constant ) : Remove the skin (but leave the fat) before cooking, because it never really goes crisp enough in the brief time it takes to cook the meat. Snip into the fatty layer, not quite down to the meat, because the fat shrinks during cooking and will otherwise cause the chops to twist and buckle. Season the meat on both sides just before cooking. If you do this too far in advance the salt will start to draw out all those precious juices. If grilling, preheat your grill to high and grill on a rack so excess fat drips away. If pan frying, don’t overcrowd the pan as the meat’s temperature will drop rapidly and it will end up stewing in its own juices. Heat a large, heavy-based frying pan over a high heat, lower the heat to medium and add a very thin layer of oil (sunflower or olive oil) and the seasoned meat. When cooked through, lift each one up in turn with tongs and crisp up the fatty edge. A cast-iron griddle pan is perfect for cooking smaller cuts of pork because the excess fat will run away through all the little grooves. Brush the meat with a little oil first. Get your wonderful pork specialities with your own mixes right there.....
Posted on: Wed, 27 Aug 2014 13:47:18 +0000
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