Braised Pork Steak With Spanish Rice Recipes

SPANISH-STYLE PORK SHOULDER STEAKS

Spanish-Style Pork Shoulder Steaks image

Provided by Guy Fieri

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 13

Ingredients

2 tablespoons ground toasted fennel seeds
2 tablespoons freshly cracked black pepper
1 tablespoon smoked paprika (pimenton)
1 tablespoon salt
6 bone-in pork shoulder steaks, about 3 pounds
1/2 cup peeled, crushed garlic
1/2 cup red wine vinegar
3 tablespoons olive oil
1/2 cup freshly chopped cilantro leaves, divided
1 lime, juiced, plus 6 limes, sliced into wedges, for serving
1 cup crema Mexciano or sour cream
24 corn tortillas
Olive tapenade, purchased

Steps:

In a small pan, toast the fennel and black pepper.
Add the fennel, black pepper, paprika, and salt to a spice grinder and grind.
Put the pork in a large, (2-gallon, if possible), resealable plastic bag. Add the garlic, vinegar, olive oil and the spices. Seal the bag, and massage the marinade all over the pork. Put the bag into a glass or metal pan (in case bag leaks) and refrigerate for 4 hours. Remove from refrigerator and let come to room temperature.
Add 2 tablespoons cilantro, lime juice and 1 cup of crema to a small bowl. Combine well, pour into squeeze bottle and refrigerate.
Preheat the oven to 375 degrees F.
Heat corn tortillas in oven, wrapped in foil in packs of 8, in the oven while you are grilling the pork.
Heat an indoor or outdoor grill to medium heat. Add the pork steaks and grill until medium, turning, for approximately 10 minutes total. Remove to a cutting board and let rest 5 minutes, then slice into long thin strips.
Serve in warmed tortillas, topped with tapenade, squeezed with lime wedges, drizzled with crema and topped with remaining chopped fresh cilantro.

BRAISED PORK STEAK WITH SPANISH RICE

Braised Pork Steak With Spanish Rice image

Provided by Global Cookbook

Number Of Ingredients 12

Ingredients

1 1/2 lb Shoulder steak
1/2 x to 3/4 C minced onion
1/2 c. green pepper, minced
1/2 c. red pepper, minced
1/2 c. yellow pepper, minced
1/2 c. minced celery
2 1/2 c. canned tomatoes
1 c. water
1 tsp salt freshly grnd black pepper, to taste
1 tsp paprika
2 tsp sugar
1 c. uncooked rice

Steps:

Wipe meat with damp cloth; cut off fat edging the steaks. Brown meat slowly on both sides. (Use a cast iron skillet, if possible. No added fat is necessary.) To skillet, add in all the rest of the ingredients, except rice, and turn heat to low. Cover pan. Cook 30 min. Add in rice (regular, NOT instant nor converted rice!) and simmer, covered, 30 to 40 min longer, till meat and rice are very tender. I usually remove the meat and put the rice into the liquid, then put the meat on top. I served it with a tossed salad and - believe it or possibly not - succotash. Great combination of flavors.

Nutrition Facts : ServingSize 1765 g, Calories 1491, Fat 29.26 g, TransFat 0.19 g, SaturatedFat 9.85 g, Cholesterol 278 g, Sodium 3546 g, Carbohydrate 195.46 g, Fiber 13.1 g, Sugar 27.97 g, Protein 107.25 g

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