"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 08-22-2012, 11:35 AM   #1
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Harry's Pork Steak Souvlaki

nice,quick & easy to prepare with only a few ingredients.i remember eating this with spaghetti squash(i was right steve kroll,tesco's not stocked it since!)spiced up with chilli/parsley & flat green beans braised in a simple tomato sauce.i also like it in pitta bread with salad....even mashed spuds..as with all of my takes on recipe's.....your food,you choose
THE INGREDIENTS-adjust based on quantity..this was for 2 steaks
a)2 pork steaks...i used leg steaks but i have cooked it with shoulder steaks & pork loin.....all deelish...tastiest is shoulder imo but more of a chew!
b)juice of a lemon
c)1tbls evoo
d)1tbls red wine vinegar
e)lots of dried oregano...greek if you've got it..no? then regular dried oregano
f)lots of peeled garlic cloves
g)big pinch of salt...i like sea salt
h)lots of ground black pepper
THE METHOD
1)beat your pork(stop sniggering there at the back carruthers)with a meat mallet/bottom of a heavy pan to tenderise/thin the meat out.i use the cube side of the mallet 'cos the indentations created carry the marinade into the meat
2)finely slice the garlic...i used me mandolin.
3)chuck b) to h) into a bowl,stir to mix
4)put the meat in the marinade,turn a couple of times to coat,film up & refrigerate for as long as possible.24hrs is best imo or all day but min of 4hrs.or put it all in a food bag,seal it & massage your pork(last warning carruthers) every now and then
5)turn meat in marinade every few hours.
6)heat a griddle or frying pan or grill til smokin' hot.i love my griddle pans as i don't have a grill/bbq
7)remove meat from marinade & wipe off excess.DO NOT USE MARINADE BEYOND THIS POINT
8)cook your meat.if your pan/grill whatever is hot enough sufficient oil from the marinade will cling to the meat to prevent sticking
9)squeeze lemon juice over cooked meat and.......
10)ENJOY



Attached Thumbnails
Click image for larger version

Name:	PORK SOUVLAKI 001.JPG
Views:	419
Size:	83.9 KB
ID:	15432   Click image for larger version

Name:	PORK SOUVLAKI 003.JPG
Views:	146
Size:	120.3 KB
ID:	15433  

Click image for larger version

Name:	PORK SOUVLAKI 004.JPG
Views:	139
Size:	114.7 KB
ID:	15434   Click image for larger version

Name:	PORK SOUVLAKI 005.JPG
Views:	136
Size:	126.2 KB
ID:	15435  

__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-22-2012, 11:52 AM   #2
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
I can't decide what I want you to cook for me, it all looks so great!!!
__________________

__________________
kezlehan is offline   Reply With Quote
Old 08-22-2012, 12:13 PM   #3
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by kezlehan View Post
I can't decide what I want you to cook for me, it all looks so great!!!
i'll cook a few & you can them away....but there is vat on my take aways! & stick 'em in the freezer.....providing you've laid the cider pipeline that is
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-22-2012, 04:05 PM   #4
Head Chef
 
Josie1945's Avatar
 
Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 2,006
Harry This looks amazing I will surely try it.
But I think you are holding out on us !! Tell
us about the two sides they look great also.

Josie
__________________
Practice Random Acts of Kindness ( RAK ) Makes you feel great too
Josie1945 is offline   Reply With Quote
Old 08-23-2012, 04:14 AM   #5
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Josie1945 View Post
Harry This looks amazing I will surely try it.
But I think you are holding out on us !! Tell
us about the two sides they look great also.

Josie
thanks josie.holding out?moi? of course i am 'cos you know i'm the shy,self effacing type right!!
okey schmokey.the top one is spaghetti squash dressed with finely chopped parsley & finely chopped chilli.
never cooked or eaten spag squash before.just followed the instructions on the sticker.pricked it all over with skewer,in the microwave for the no of mins in the instructions.halved,scooped out the "spag"(saved the seeds for roasting),drained it in a sieve(lots of water there) & then just mixed in the parsley,chilli,some evoo,salt & pepper....dead easy.
the bottom one is flat green beans in tomato sauce
just put the beans in a dish with some bottled passata(sieved tomato pulp),garlic,evoo,tomato paste,pinch sugar,anchovy fillet,bit of basil,black pepper & a couple of sliced green olives.covered & whacked in the oven for 25mins.easy one too
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-23-2012, 05:37 AM   #6
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
Another fabulous looking meal H
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 08-23-2012, 05:58 AM   #7
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
Harry, great pictures!

We enjoy souvlaki for breakfast with a couple of FRESH eggs, fried taters and some hot buttered toast!

It is also great for campfire cooking!
__________________
Aunt Bea is offline   Reply With Quote
Old 08-23-2012, 06:26 AM   #8
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Aunt Bea View Post
Harry, great pictures!

We enjoy souvlaki for breakfast with a couple of FRESH eggs, fried taters and some hot buttered toast!

It is also great for campfire cooking!
thanks auntie....campfire is perfecto....get all those nice charred bits.....just can't get there with a griddle pan....nearly but not quite
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-23-2012, 06:27 AM   #9
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Kylie1969 View Post
Another fabulous looking meal H
thanks cobber
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 08-23-2012, 09:02 AM   #10
Senior Cook
 
kezlehan's Avatar
 
Join Date: Oct 2011
Location: Leeds, UK
Posts: 340
Quote:
Originally Posted by Harry Cobean View Post
i'll cook a few & you can them away....but there is vat on my take aways! & stick 'em in the freezer.....providing you've laid the cider pipeline that is
I'm looking for my shovel as we speak

By the way, how was the spaghetti squash? I really want to try it but blimey it's hard to find...!
__________________

__________________
kezlehan is offline   Reply With Quote
Reply

Tags
pork, recipe, steak

Harry's Pork Steak Souvlaki nice,quick & easy to prepare with only a few ingredients.i remember eating this with spaghetti squash(i was right steve kroll,tesco's not stocked it since!)spiced up with chilli/parsley & flat green beans braised in a simple tomato sauce.i also like it in pitta bread with salad....even mashed spuds..as with all of my takes on recipe's.....your food,you choose THE INGREDIENTS-adjust based on quantity..this was for 2 steaks a)2 pork steaks...i used leg steaks but i have cooked it with shoulder steaks & pork loin.....all deelish...tastiest is shoulder imo but more of a chew! b)juice of a lemon c)1tbls evoo d)1tbls red wine vinegar e)lots of dried oregano...greek if you've got it..no? then regular dried oregano f)lots of peeled garlic cloves g)big pinch of salt...i like sea salt h)lots of ground black pepper THE METHOD 1)beat your pork(stop sniggering there at the back carruthers)with a meat mallet/bottom of a heavy pan to tenderise/thin the meat out.i use the cube side of the mallet 'cos the indentations created carry the marinade into the meat 2)finely slice the garlic...i used me mandolin. 3)chuck b) to h) into a bowl,stir to mix 4)put the meat in the marinade,turn a couple of times to coat,film up & refrigerate for as long as possible.24hrs is best imo or all day but min of 4hrs.or put it all in a food bag,seal it & massage your pork(last warning carruthers) every now and then 5)turn meat in marinade every few hours. 6)heat a griddle or frying pan or grill til smokin' hot.i love my griddle pans as i don't have a grill/bbq 7)remove meat from marinade & wipe off excess.[COLOR=Red]DO NOT USE MARINADE BEYOND THIS POINT [COLOR=Black]8)cook your meat.if your pan/grill whatever is hot enough sufficient oil from the marinade will cling to the meat to prevent sticking 9)squeeze lemon juice over cooked meat and....... 10)ENJOY [/COLOR][COLOR=Black] [/COLOR][/COLOR] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:01 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.