6-2-2 Perfect Balsamic Pork Steak
What’s the 6-2-2 ?
You may have heard the adverts on radio and TV about the 6-2-2 method for cooking cuts of pork. I thought it was a good idea.
Off the bone white meats can be a little tricky to cook. Well, really what it boils down to is we don’t really know when to STOP cooking. So, some bright spark came up with this very do-able method for timing the cooking of Pork. And guess what?. Yep, it really works.
I timed it exactly for the most perfect pork steaks. Master this and you have a new world of delicious fast dinners a head of you.
I always prefer to use Murray Valley Australian Pork. It has no overpowering flavour and it is very tender. The boneless Striploin usually costs from around $19.99 a kilo. Steaks cut from this (loin steaks) can be found in most meat markets. It’s tasty moisture locking cap of fat on the top ensures that even if you bake it whole it wont dry out. These Pork Steaks cook mighty quickly and go with a million different flavours. Ask a butcher near you for something similar. I asked Murray Valley Pork to help me out with a loin so that I could show you what they look like and I made this really easy delicious Balsamic Pork Steak recipe.
These are more tender than a steak and quicker to cook.
I have kept these as simple as possible while value adding with vegetables. There is no use doing amazing glaze only meals here as that means Skater will skip vegetables. I put vegetables in the sauce as well as green vegetables and some risoni ( rice pasta) on the side. This is really a bit like an Italian sweet and sour.
- 6 Pork Loin Steaks 2 in (5 cm) thick
- 40 ml balsamic vinegar standard not sweet thickened balsamic
- 45 gm honey 3 Tablespoon
- 20 gm dijon mustard 1 Tablespoon
- 1 Tablespoon rosemary leaves chopped
- 80 ml chicken stock
- 2 cloves garlic crushed
- 150 gm red onion sliced
- 100 gm red capsicum sliced
- 40 ml olive oil
Diagram thanks to Australian Pork
1. Preheat the pan, griddle pan or BBQ plate just like you would for any other steak. Cook on one side for 6 minutes.
2. Turn once and cook for 2 more minutes.
3. Now just take the pork steak out of the pan and without turning, let it rest for 2 final minutes, allowing the juices to settle so it’s nice and tender.