Pork shoulder steaks are thin slices of pork from above the front legs of the pig, often served with side dishes and seasoned before cooking. They can be fried or braised and are usually accompanied by a thin layer of fat.
Pork shoulder steaks are relatively thin slices of pork cut from the shoulder area of the pig. The shoulder to shoulder cut comes from the area directly above the animal’s front legs, just closer to the head than the ribs. The meat contains the arm bone and the outside of each steak is covered in a thin layer of fat. There are many different dishes including cuts of meat, such as Guinness braised pork shoulder; pork shoulder with parsley, red pepper and apple butter; and pork shoulder and beetroot pilau. Like steak, it’s usually served with a side dish, rather than being a small part of a larger recipe.
The specific area of the pig that the shoulder steaks come from is what determines its properties. Above the front legs of the pig, on the main body of the animal, is the pork shoulder. The shoulder is between the ribs and cheek area of the pig, both of which are also eaten. Most often, the pork shoulder joint is sold and cooked as a large cut, but can be cut up to form steaks. A shoulder joint is usually coated in a thin layer of fat and roasted for cooking.
Individual slices taken from a pork shoulder are called shoulder steaks. Most shoulder steaks have a small section of bone that comes from the animal’s “arm” or front leg, as well as the muscle tissue that makes up the meat. The outer sides of steaks are usually framed by the thin layer of fat that coats the pork shoulder joint. Usually, chefs fry or braise the meat to cook it, but some choose to cook it in a broth in the oven.
The seasoning is usually applied to pork shoulder steaks before cooking to enhance the flavor of the meat. Most often, chefs will just add salt and pepper, but some also coat the steak in flour or robustly cook it. This can infuse different flavors into the steak and can bring some variety to the flavor of the dish. Chefs should add seasonings to suit his guests’ tastes.
Many different side dishes can accompany pork shoulder steaks, including parsley, red pepper and apple butter, and beet pilau. Like a steak, pork shoulder is rarely cut up and made into a part of a different dish, but is instead served with side dishes, as sirloin steak typically is. Some chefs cook the pork steaks in broth over a relatively low heat for an extended period of time. This can help make the meat even more tender.
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