Pork Steaks with Homemade Barbecue Sauce, Texas Style Yukon Gold Potato Frites, and Grilled Chayote

  • 15ml olive oil
  • 4 slices salt pork, cubed
  • 1/2 white onion, chopped
  • 2 shallots, chopped
  • 6 garlic cloves, smashed
  • 1 tablespoon ginger, thinly sliced
  • 15g ancho powder
  • 1 bottle beer
  • 1 tablespoon Worcestershire Sauce
  • 125ml ketchup
  • 60ml yellow mustard
  • 1 bouquet garni of various fresh herbs (coriander, parsley, thyme)
  • 500-750ml cups chicken broth
  • 90g brown sugar
  • 4 thinly sliced (about 1/4-inch) pork steaks, bone-in, from the shoulder
  • Salt and pepper
  • 2 to 3 gold potatoes
  • Canola or peanut oil
  • Sea salt
  • White pepper
  • Celery salt
  • Ground cumin
  • Paprika
  • Black pepper
  • Garlic powder
  • Chilli powder
  • Lemon zest
  • Cayenne pepper
  • Dry mustard
  • Chipotle aioli, for serving
  • 1 to 2 chayote
  • Melted butter
  • Salt and freshly ground black pepper
  • 2 Roma tomatoes
  • Salt and freshly ground black pepper
  • Olive oil
  • 240g pesto
  • Freshly grated Parmesan
  • 1 cup prepared mayonnaise
  • 1 to 2 teaspoons chipotle en adobo
Heat olive oil in skillet. Add the salt pork and cook over medium heat until crispy. Remove the salt pork and set aside. Add in the onion and shallot and cook until translucent. Add in the garlic, ginger, and ancho powder and saute until fragrant, about 2 minutes. Add in the beer, cook 5 minutes. Add in all other ingredients except 1 cup of chicken broth. Simmer for 15 minutes. If the sauce seems too thick, thin with the reserved chicken broth. Crumble the salt pork into the sauce. Set aside and wait for pork to grill. Season pork steaks with salt, pepper. Place on a medium-high grill and sear, 5 to 6 minutes on each side. Remove the steaks and dip in homemade BBQ sauce. Place back on the grill for 2 to 3 minutes, turning and basting to let the sauce caramelize on the pork steaks. Remove and let sit for 5 minutes. Serve with Yukon Gold Frites and Grilled Chayote and Tomatoes.

Yukon Gold Frites: Thinly slice potatoes lengthwise to form a traditional thin chip. Toss into a hot pot of good frying oil (canola or peanut). Fry until partially cooked. Remove from oil and let drain on a paper-towel covered plate. Sprinkle with a homemade Texas-style dry rub spice (sea salt, white pepper, celery salt, ground cumin, paprika, black pepper, garlic powder, chili powder, lemon zest, cayenne pepper and dry mustard). Toss chips on a hot grill and cook through until brown, crispy, with nice grill marks. Serve with chipotle aioli to dip.

Whisk all ingredients together.

Grilled Chayote: Slice 1 to 2 chayote lengthwise like the potatoes. Brush each side with melted butter and season with salt and pepper. Cook on a medium-high grill turning frequently to make crisscross marks on both sides. When fork-tender, remove from grill and season again.

Grilled Roma Tomatoes: Slice 2 Roma tomatoes in half; core the center to remove seeds and to make a pocket. Sprinkle with salt and pepper. Brush with olive oil. Fill pockets with pesto, about 2 tablespoons each, and sprinkle on some grated Parmesan. Grill tomatoes until tender but not falling apart, about 5 minutes if grill is very hot. Sprinkle with a bit more grated Parmesan, and serve.

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