Pork Loin Steaks

Pork steaks can traditionally be cut from the neck, the loin, and the leg of a pig. Loin steaks are notoriously the best so we simply cut ours from there. The loin of a pig is fine grained and tender, it’s the quickest cooking of pork roasts, and it’s also where pork chops are cut from. Pork steaks are essentially pork chops with the bone and rind removed.

George's tips: Cooking is quick and follows a similar method to preparing a beef sirloin steak. Start by rendering the fat in a hot skillet, placing the cut on its side until the fat caramelizes and turns translucent toward the muscle. Then, lay the meat down and cook each side for about four minutes. Let it rest for an additional four minutes at room temperature on a plate to collect any remaining cooking juices, which you can pour back into the pan to create a rich, savoury jus.

Weight: 180g
Pack size: 4 steaks