Pork Romsteak without breadcrumbs
Description
The recipe won't take much time. Thanks to the acidity, the meat fibers will contract when cut, and the juices will remain inside, even when cooked over the lowest heat. However, it's best to cook the pork schnitzel on a grill pan over high heat to achieve a golden crust with attractive grill marks, while keeping the center tender and juicy. Serve the pork hot with sauces, sour cream, or ketchup.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the pork meat under water, trim off the tendons and membranes, but do not remove the white membrane on the side that holds the whole piece of meat together. This membrane will help the pork steaks keep their shape during frying. Cut the meat into portion-sized slices at least 1 cm thick. Do not tenderize the meat—it's not schnitzel!
- 3
Step 3
Peel the garlic cloves, rinse them, and press into the meat or finely chop. Salt and pepper the meat.
- 4
Step 4
Squeeze the juice from half a lemon or use concentrated lemon juice diluted with water in a 1:1 ratio. Firmly massage the spices and lemon juice into the sliced meat.
- 5
Step 5
Place the prepared items on top of each other and leave them for 20–30 minutes at room temperature, but do not put them in the refrigerator, otherwise they will cool down!
- 6
Step 6
In a grill pan, heat vegetable oil or substitute it with lard. Scrape off the garlic from the meat with a knife—it will burn during frying. Place the meat slices into the oil and fry for 2-3 minutes on each side until browned and nicely seared.
- 7
Step 7
Flip to the other side and sear for the same amount of time. If you sear a bit longer, the meat will become tough; if a bit shorter, it won't be cooked through inside. Of course, the doneness also depends on the thickness of the slices!
- 8
Step 8
Place the ready rumpsteaks on a plate or dish and serve with fresh herbs, pickles, and sauces.