Oven-baked pork thigh steak

Name: Oven-baked pork thigh steak - Luana D.
Ingredients: 1 piece of pork thigh about 1.5 kg; 2 green onions; 10 leaves of green garlic; 2 cloves of garlic; 1 tablespoon mustard; 1 tablespoon tomato paste; 1 cup red wine; salt; pepper; 1/2 tablespoon sweet paprika; 1 teaspoon dried thyme.

Meat - Oven-baked pork thigh steak by Luana D. - Recipia

I usually prepare this roast when I have a larger piece of pork leg and want something hearty, either for the family or when I have guests. I've made it many times for holidays, and just as many times it has been praised for its sauce and tenderness. It's a recipe that you don't need to overthink, but you shouldn't skip the basic steps either. Quick Info Total time: about 14-15 hours (including overnight marinating) Active preparation time: 20 minutes Cooking time: 1 hour and 30 minutes (plus additional time for browning) Servings: 6-8 (for a 1.5 kg leg) Difficulty: easy, does not require complicated techniques Recipe type: oven-roasted pork, suitable for special occasions or family meals Ingredients 1 piece of pork leg (about 1.5 kg) 2 green onions 10 green garlic leaves 2 cloves of garlic 1 tablespoon of mustard 1 tablespoon of tomato paste 1 cup of red wine (200-250 ml) Salt Pepper 1/2 tablespoon of sweet paprika 1 teaspoon of dried thyme Preparation Method 1. Wash the piece of pork leg and cut it into thick slices, about the thickness of a finger. Don't slice them too thin, as the meat stays juicier when the pieces are larger. 2. Wash the green onions well and slice them into rounds. Wash and chop the green garlic (the young stalks), and peel and slice the garlic cloves thinly, separately. 3. In a large bowl, combine the mustard, tomato paste, sliced green onions, and chopped green garlic. Mix these ingredients with a spoon or by hand until well combined. 4. Add the red wine, sweet paprika, dried thyme, salt, and pepper to taste. Finally, add the slices of raw garlic. Mix again. 5. Place the pork slices in the bowl, ensuring each piece is coated with the marinade. Use your hands to massage each slice if you want the flavors to penetrate well. Cover the bowl with plastic wrap or a lid. 6. Put the bowl in the refrigerator and let the meat marinate overnight. A minimum of 10-12 hours greatly helps in tenderizing the meat and enhancing the final flavor. 7. The next day, take the meat out of the refrigerator and wait a few minutes so it’s not cold when you put it in the oven. Take a large baking dish and arrange the pieces of meat next to each other. 8. Pour the remaining marinade sauce from the bowl over the meat. Add a small cup of water to the empty bowl, mix to scrape off any remaining bits from the sides, and pour this liquid into the dish over the meat. 9. Cover the dish with plastic wrap (or a lid, if you have one), and place everything in the preheated oven at medium temperature. Cook the meat covered for about 1 hour and 30 minutes to ensure it becomes tender. 10. After this time, remove the cover and leave the dish in the oven for another 15-30 minutes to brown the roast and reduce the sauce. Check occasionally to ensure the liquid doesn’t reduce too much. 11. When it’s ready, take the dish out, and if you’re not serving immediately, cover the meat with foil or a lid to keep it tender. Why I make this recipe often Because it uses simple ingredients, doesn’t require much supervision, and the meat stays tender even after cooling. It’s perfect for any larger meal and doesn’t require special side dishes. If there are leftovers, they can be reheated the next day. Tips and Variations Tips Pork with a little fat (not too lean) will be even juicier. For the marinade, mix well to avoid any unblended bits, especially with the tomato paste. Use a dry or semi-dry red wine, not sweet. If you don’t have plastic wrap, a lid will work for the dish. Substitutions Green onions can be replaced with yellow or red onions if fresh ones are unavailable. Green garlic can be substituted with dried garlic leaves, but the final flavor won’t be as fresh. Red wine can be replaced with dry white wine, but the flavor will differ. Variations You can also add half a carrot sliced into rounds in the marinade if you want a bit of sweetness, but it’s not necessary for the classic version. If you want a crispier crust at the end, turn on the grill function for the last 5-10 minutes. For a spicier taste, add a pinch of hot paprika to the marinade. Serving Ideas It pairs well with mashed potatoes, baked potatoes, or a simple cabbage salad. The sauce from the dish is good with any side, so don’t throw it away. It can also be spread on slices of fresh bread, especially the next day. Frequently Asked Questions 1. Can I use a different cut of pork besides the leg? Yes, shoulder or neck can work too, but the cooking time may vary slightly, especially if the pieces are fattier. 2. How long should I marinate the meat if I’m in a hurry? If you don’t have time for an overnight marinade, at least let it sit in the refrigerator for 3-4 hours, but the final flavor will be weaker. Longer marination clearly helps with tenderness. 3. What do I do if I don’t have wine? You can use tomato juice instead, but the flavor will be different and not as intense. Wine helps tenderize and flavor the meat. 4. Why do I need to cover the roast at the beginning in the oven? Covering helps the meat to soften, prevents it from drying out, and allows it to steam, absorbing the sauce. 5. Can the recipe be made with beef? Not in the same way, as the cooking time and spices need to be adjusted. For beef, the proportions and method differ. Nutritional Values Approximately, for one serving (from 1.5 kg of meat, about 6-8 large servings): Calories: about 350-400 kcal per serving Protein: 35-40 g Fat: 18-20 g Carbohydrates: under 5 g (mostly from the sauce) Values are approximate and depend significantly on how much fat the meat has and how much sauce you actually consume when serving. Storage and Reheating The roast keeps well for 2-3 days in the refrigerator, covered. For reheating, use the oven or a pot with a lid, with a little sauce or water added, on low heat. It stays tender if you don’t dry it out at high temperatures. If left uncovered or microwaved too long, it can become dry. The sauce helps retain the flavor, so don’t discard any leftover liquid.

Preparation

We wash the piece of meat, then cut it into thick slices about an inch thick. We wash the green onions, slice them into rounds, and wash and chop the garlic stalks. In a bowl, we put mustard, tomato paste, onion, green garlic, and mix them together. We add wine, paprika, thyme, salt, and pepper to taste, and finally the peeled and sliced garlic. We mix them, add the pieces of meat, and coat them well in the marinade. We cover the bowl and put everything in the refrigerator overnight. The next day, we take the bowl out of the refrigerator and place the pieces of meat in a baking tray. We add a cup of water to the remaining sauce, mix it, and pour it into the tray. We cover with plastic wrap and put the roast in the oven for about an hour and a half at a suitable temperature. After this time, we remove the wrap, let the meat brown, and reduce the sauce to our liking. When it's ready, we cover the roast to keep it tender if we don't consume it immediately. Enjoy your meal!

Oven-baked pork thigh steak

Preparation

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