Italian Braised pork steak is the hearty dish that takes very little prep work and delivers a bounty of flavor. Before the flavor, though, comes the aroma that will waft in the kitchen making you and your family extremely anxious for dinner.
This was the first time I have ever cooked with pork shoulder steaks. Standing at the butcher counter at Whole foods, I spotted the pork steaks and saw the dish in the my head. I purchased two for under $8. It’s not that you will get an extraordinary amount of meat, but you will get enough for this dish I had in mind.
There was enough bone and fat to render a lot of flavor, but the meat would have to be braised for a very long time. I envisioned, tomatoes and green beans very similar to a dish I made here. I added an array of colorful peppers, some onion and garlic, herbs and red wine.
What is Pork Shoulder Steak?
Also known as a pork blade steak, they are cut from the pork shoulder and contain the blade bone and meat from several muscles. They are fatty and can be tough if not cooked properly. While some cooks will fry them, I prefer a slow, long braise.
What Tomatoes Make the Best Sauce to Braise the Pork Should Steak?
I am forever shouting out the Cento San Marzano Tomatoes. They have the least amount of pulp, and taste the sweetest to me. I added one can of water, 1/2 cup of red wine, knowing I would be cooking this in a slow cooker for about 8 hours.
The meat will flavor the sauce and the sauce will tenderize the meat.
Ingredients for Braised Pork Shoulder Steak Stew
In this recipe I used two cans per two steaks, 6 cups or so of fresh green beans and 3 colored bell peppers. You could add in potatoes to this recipe and it would be divine. You could add in some zucchini squash if it’s summer time. I added the vegetables after the meat was braising for two hours.
How to Serve Braised Pork Shoulder Steak with Tomatoes
If you are eating grains, this would be delicious on polenta or grits the way I served this veal osso bucco. Or, you could serve it with these parmesan mashed potatoes, as I did with this Italian Roast Beef. Or you could just eat it like this for a grain free dinner. It’s even better the next day.
Braised Pork Shoulder Steak
- 2 pork shoulder steaks
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1/2 onion, diced
- 3 bell peppers cored and sliced
- 2 pounds green beans trimmed
- 2 zucchini sliced
- 2 cans San Marzano Tomatoes
- Season Pork steaks with salt and pepper.
- Heat pan to medium high. Add oil. Once oil is hot, add seasoned pork steaks.
- If using a dutch oven, set pork steaks aside to start sauce.
- Add onion and garlic to hot oil to soften. Make sure garlic only gets golden.
- Add peppers. Saute for a few minutes to soften. Add Zucchini. Cook for a few minutes.
- Chop up tomatoes from can or break up with hands, add in juice.
- If using dutch oven, add tomatoes to veggies. Add pork steak back in. Add in green beans. Season with salt and pepper. Cook for on low for 4 hours.
- You can transfer all of this to a crock pot, cook on low for six hours. Pork steak will be fork tender.
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