How to Make Tonteki (Japanese Pork Steak) with Glossy Glaze

By Sudachi · 30 min

Ingredients

Instructions

1. Mix 2 tbsp Worcestershire sauce, 1 tbsp mirin, 2 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp honey and ½ tsp oyster sauce for the glaze; set aside.
2. Cut the pork shoulder into steaks 1.5–2 cm thick, pounding each evenly to 1.5 cm, then make shallow cuts around the fat and a few crosswise slashes along the fatty edge.
3. Season both sides with salt and pepper, then dust lightly with all-purpose flour and shake off the excess.
4. Warm ½ tbsp lard or neutral oil with the 4 garlic cloves over medium-low heat until fragrant. Raise to medium, move the garlic to the edges and add the pork.
5. Fry the pork about 4–6 minutes, flipping every 60 seconds, until deep brown on both sides. Remove the garlic once golden and rest it on top of the pork.
6. Cover, lower the heat to low and steam for 5 minutes.
7. Spoon off excess fat, leaving a thin layer in the pan.
8. Add the glaze and simmer 1–2 minutes, scraping up browned bits, until glossy and thick enough to coat a spoon.
9. Turn off the heat and move the pork to rest.
10. Whisk the 1 tsp cold unsalted butter into the glaze.
11. Pile the 100 g shredded green cabbage on plates, place the pork beside it, spoon glaze over the pork and top with the garlic. Serve at once.

Summarized from Sudachi's video. Watch it for the details.

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