Ceafa De Pork Recipe

Prepare and season

Bring the pork steaks to room temperature for 20–30 minutes. Pat them dry with paper towels. In a small bowl combine kosher salt, black pepper, sweet paprika, and garlic powder. Rub the steaks on both sides with olive oil, then evenly season both sides with the spice mix, pressing gently so it adheres.

Cook the pork steaks

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add the butter and let it foam. Place the pork steaks in the pan without overcrowding. Sear 3–4 minutes on the first side until a deep golden crust forms. Flip and reduce heat to medium. Cook another 3–5 minutes until an instant-read thermometer reads 145°F (63°C) in the thickest part. If steaks are thicker, finish in a 350°F (175°C) oven for a few minutes. Remove steaks to a plate and rest 5–7 minutes; this keeps them juicy.

Finish

While resting, spoon any pan juices over the steaks and sprinkle with chopped parsley and a squeeze of lemon just before serving.

If frying: Rinse cut potatoes under cold water until water runs clear to remove starch. Dry thoroughly with clean kitchen towels. Heat vegetable oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on a rack or paper towel. Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches for 2–3 minutes until golden and crisp. Drain, immediately season with sea salt, black pepper and smoked paprika (if using).

If roasting (oven method): Preheat oven to 425°F (220°C). Parboil the cut potatoes in salted water for 5–6 minutes until slightly tender, drain and let steam-dry briefly. Toss with 2–3 tbs oil, spread on a single layer on a baking sheet, and roast 25–35 minutes, turning once, until golden and crisp. Season with salt, pepper and smoked paprika.

In a large bowl combine mayonnaise, yogurt, apple cider vinegar, sugar, salt and pepper. Whisk until smooth. Add sliced cabbage, carrot, red onion and chopped parsley. Toss thoroughly to coat. Taste and adjust seasoning with additional vinegar, salt or sugar as desired. Let slaw rest 15–20 minutes for flavors to meld before serving.

For a smooth, bright garlic sauce: In a mortar and pestle or small food processor, crush the garlic with a pinch of salt until it forms a paste. Transfer to a bowl and whisk in mayonnaise and yogurt until homogenous. Add lemon juice and olive oil, then season with salt and pepper to taste. Chill at least 10 minutes. Taste again and adjust acidity or salt. If you prefer a thinner sauce, whisk in 1–2 tbs cold water or more lemon juice.

Divide house fries among 4 plates. Place one rested pork steak on each plate. Add a generous scoop of cabbage slaw and a ramekin or dollop of garlic sauce beside the steak. Garnish with lemon wedge and a sprinkle of parsley. Serve immediately while fries are hot and pork is juicy.