Here is a little something for the weekend, the original version called for bourbon, I had none, so went for scotch it did the same job and let’s be honest when you read a recipe you never know what it’s supposed to taste like. Whatever it tastes like is the correct flavour!
- 2 Pork Shoulder Steaks
- 125ml Scotch Whiskey
- 1 tsp Sugar
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- Salt and Pepper
- 1 tsp Butter
- 1 tbsp Oil
- 1 Egg
Start off by tenderising the pork steaks. Put some cling film on the side, put a steak on top and then cover with another piece of cling film. With a rolling pin bash it to within an inch of its life. Repeat this for the other steak.
Put the pork in a freezer bag and add the paprika, garlic and seasoning. Shake it around and make sure it’s all nicely coated. Leave it for about 15 minutes. Heat a wok and add the butter and the oil.
Fry the pork steaks on a medium heat for about 3 minutes on either side and then add the scotch. Turn the heat up and reduce. Once done remove the pork and leave to rest. Save the residual sauce in a small prep bowl or similar.
Wipe out the wok and fry your egg until just done. Plate the pork, drizzle with the sauce and then top with the sunnyside up egg.