Chili-Koji-Yuzu Marinated Pork Shoulder Steaks
With the marinade it soaks into the pork beautifully leaving you with a nice bit of heat and lots of flavour.
1.5 lb. boneless pork shoulder steaks, cut 1.5 inches thick
0.5 cup Kanzuri 3 Year Fermented Chili-Koji-Yuzu Paste
Halen Mon Sea Salt
2 teaspoons olive oil
In a very large resealable plastic bag, coat the pork steaks with the Kanzuri 3 Year Fermented Chili-Koji-Yuzu Paste . Seal the bag, pressing out the air. Set the bag in a baking dish and refrigerate overnight. Let the pork stand at room temperature for 30 minutes before cooking.
Remove the pork from the marinade; scrape off any excess. Season the pork with salt. In a cast-iron skillet, heat the oil until shimmering. Add the pork steaks and cook over moderately high heat, turning once, until lightly charred, 2 minutes per side. Cover the skillet and cook over low heat, turning once and wiping the moisture from the bottom of the lid, until an instant-read thermometer inserted in the thickest part of the steaks registers 135°, 10 minutes.
Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and serve.