Pork Steak

The meat is washed well, removed from the bone, and set aside, ready to be marinated. In a plastic bag, all the ingredients are added except for the garlic, wine, and lard. Everything is mixed patiently, ensuring that the flavors intertwine perfectly. Once a homogeneous marinade is obtained, the meat is placed into the bag. It is important to turn the bag on all sides so that the meat is completely covered with the spice and flavor mixture. We leave the bag in the refrigerator, ideally from evening until morning, but if time allows, we can also leave it during the day, turning the meat occasionally to marinate evenly.

The next day, when we are ready to continue, we take the meat out of the marinade and wash it lightly to remove the excess spices. We place it in a pot that can be used on the stove. We clean the garlic, slice it thinly, and place it over the meat. Then, we add salt and pepper to taste, to intensify the flavors. In a skillet, we melt the lard, and when it has liquefied, we add the meat and turn it on all sides until it gets a light crust, which will add a delicious texture to the dish.

Once the meat is browned, we begin to gradually add water, making sure it covers the meat three-quarters of the way. We cover the pot with a lid and let it simmer slowly, checking the water level periodically and turning the meat to cook evenly. When a fork easily penetrates the meat, it is nearly done. At that point, we pour in the wine and continue to cook on low heat, making sure to turn the meat constantly until all the liquid has evaporated or been absorbed.

After the meat has nicely browned in the pot, we take it off the heat. It is the perfect time to think about the side dish we will serve it with. We opted for pasta for my husband, mashed potatoes for the boys, and just salad for me. As for the sauce left in the skillet, it can be transformed into a delicious gravy. We heat it well, scraping any burnt bits from the bottom of the pot, then simmer it a bit. In another bowl, we put the flour (I prefer cornstarch) and soak it with a little sauce, mixing well to avoid lumps. Then we add all the sauce and mix carefully, boiling until we obtain a thicker sauce. Finally, we serve this gravy over the delicious roast, adding a special touch to the meal. This recipe is not just a simple roast, but a true culinary experience that will delight any family meal.