Shoulder Pork Strips in Black Bean Sauce

 Shoulder pork steak from the fridge, cut into strips and marinaded in a black bean sauce. Use a Chinese one rather than something from a supermarket, which will be pretty bland. Cooked for at least half an hour. 

The rice was basmati, and cooked with some turmeric and Chinese five spice in a separate pan. Served with raw spinach leaves. 

Pork Shoulder Steak, with Green Beans

Pork Shoulder steak, cooked at a medium heat for twelve minutes on each side. Served with hash browns (ten minutes on each side), and green beans, boiled under glass for seven minutes. Topped with chunks of pineapple.

Pork Shoulder Steak, with a Leek and Coriander Sauce

 The shoulder steak was slow cooked in a skillet (medium to low heat) for 45 minutes, and turned once. I used olive oil as the cooking medium, but sunflower oil would do just as well. 

The leek was also slow cooked in olive oil before water was added to the sauce, along with vegetable stock, a squirt of tomato puree, grated carrot, diced fresh coriander, plus a shake of dried tarragon. Cooked the previous day.

Delicious and tender!