mock kurobuta

recently i have been making quite excellent pan-charred steak using the reverse sear method. ^^

i have used the oven for various low temperature gentle braise. 🙂

most recently a fine braised pork ribs.

mock kurobuta

for a recent home dinner for 5pax, i made a pan-charred pork collar using the reverse sear preparation.

i called it mock kurobuta.

kurobuta steak is quite expensive like between S$38/kg & S$55/kg at (say) mmmm.

i bought frozen pork collar from sheng shiong at S$9.95/kg.

a 400g piece & thicker cut (say) 3/4in works best.

pork collar is marbled (fatty streaks) but tough with connective tissues (collagen). so for it to become a tender juicy pork steak, the collagen has to be converted to flavourful gelatine.

i did this with the pork collar in a 90degC over for 4hrs. first scald the pork collar with boiling water & clean thoroughly to remove scums. then place in a small oven dish with cover brine consisting of salt, shaoxing wine, sugar, mirin to cover the meat at least halfway> so the meat will not dry out too much.

Smoked duck. mock kurobuta, spanish omelette

remove pork collar from oven & dry it with kitchen towels. then season with sea salt & black pepper.

for a mock kurobuta steak no seasoning is required & salt & pepper is applied only at the time for pan frying.

(for other preparations/dishes like say doublecooked pork 回锅肉 & fine braised pork ribs, i add star anise, cinnamon bark etc to the brine accordingly).

then fry in just little oil or butter at high fire on a smoking pan, about a minute each side to char the steak.

remember what gordon ramsay said “it’s simple mathematics – no colour no flavour”.

beef or pork steak has to be charred to produce the maillard reaction to create the flavours.

let the steak rest for 5 minutes then slice & serve.

c.h.e.f andy

Ingredients:

• 400g pork collar

brine

• 1 tsp salt
• 1 tbsp shaoxing wine
• 1 tbsp mirin
• 2 tsp sugar

Directions:

1. scald pork collar with boiling water. clean thoroughly to remove scums.
2. place in a small oven dish with cover<and add the brine to cover the meat at least halfway>in 90degC oven for 4hrs.
3. remove pork collar from oven. dry with kitchen towels. season with sea salt & black pepper.
4. fry in just little oil or butter at high fire on a smoking pan, about a minute each side to char the steak.
5. let steak rest for 5 minutes. slice & serve