Cheat's Chilli Pork Shoulder Steaks
Fast to prepare, delicious to eat, this recipe cuts corners with one of my favourite ingredients, Lingham's Ginger Garlic Chilli Sauce (I have no connection with Lingham's); a shake of it brings so many recipes to life and it is rather less sweet than most other chilli sauces.
2 tbsps. oil
4 pork shoulder steaks
2 onions, finely chopped
2 fat cloves of garlic
125ml dry vermouth
100ml Lingham's Ginger Garlic Chilli Sauce (or other sweet chilli sauce)
3 tbsps. soy sauce, low salt (I like Kikkoman Tamari)
2 tsps. sherry, cider or wine vinegar
2 chopped fresh tomatoes
Salt and pepper
Heat one tablespoon of the oil in a large frying pan or sauté pan with a lid and quickly brown the pork shoulder steaks on both sides. Set aside.
Using the same pan (unwashed) add the rest of the oil if necesary and gently fry the onion with a pinch of salt.
When the onion is soft, grate in the garlic and give it a stir
Now return the pork to the pan and add the vermouth, chilli sauce, soy sauce and 2 roughly chopped tomatoes. Season.
Clamp on the lid and simmer gently on a very low heat for about an hour an a quarter, by which time the pork should be meltingly soft.
Fresh tomatoes are preferable; the flavour of tinned is more strident
If time is short, don't bother to brown the pork. In fact, I hardly ever bother with the browning step for this recipe because I don't believe it makes much difference to either the taste or the appearance of the dish.