Marinated pork steak with asparagus
5 servings
90 minutes
Marinated pork steak with asparagus is a harmony of flavors from Pan-Asian cuisine. Tender meat soaked in a spicy marinade of soy sauce and mustard gains rich aroma and tenderness. Asparagus sautéed in creamy and olive oil with a light caramel hue complements the juiciness of the steak with freshness and a slight crunch. This dish is an ideal choice for those who appreciate the balance between rich meaty notes and fresh vegetables. Historically, marinating meat in Asian cuisines was used to impart deep flavor and retain juiciness. Today, this method has become an integral part of gastronomic traditions. Such a steak is perfect for both a cozy dinner and a festive table where you want to impress guests with an exotic yet simple-to-make dish.
1
Meat should be thawed gradually: at least a day in the refrigerator, and then at room temperature until fully thawed. The ideal thickness for a steak is 3 cm. Marinate pork in soy sauce (after washing the meat in cold water) with dissolved mustard for 1-1.5 hours at room temperature.
- Pork: 900 g
- Soy sauce: 200 ml
- Hot mustard: 5 teaspoon
2
At this time, prepare the asparagus. In a heated pan, place 1 tablespoon of butter and then pour in olive oil. Next, sprinkle with sugar and salt. Place the asparagus in the pan and sauté a little.
- Green asparagus: 400 g
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Sugar: 1 teaspoon
3
Pour 100 ml of water into the pan and cover with a lid for 3 minutes, stir, and cover again for 1 minute. Open the lid and fry on the highest heat until all the liquid evaporates. The asparagus is ready.
4
Remove the steaks from the marinade and lightly dry them with a paper towel, squeezing a bit. Sprinkle coarse salt and pepper on both sides of the meat, patting it down to let the salt and pepper crystals penetrate the meat. Before frying, coat the pieces with vegetable oil (do not pour oil into the pan! The pan should be cast iron or aluminum with a non-stick coating).
- Pork: 900 g
- Soy sauce: 200 ml
- Hot mustard: 5 teaspoon
5
Place the steaks on a well-heated skillet and sear for 2 minutes on each side to form a crust that prevents the juices from escaping. After that, cook the steaks for 3 to 6 minutes on each side (4-5 minutes is the optimal time, as the steak cooks through while remaining juicy and tender).
