Crispy Skin Teriyaki Pork Shoulder Steak
The Ultimate Value Guest-Worthy Dish for Year-End Parties: Pork Shoulder Steak with Crispy Skin
Today, I’m sharing a recipe that offers a luxurious taste at an incredibly affordable price! This is a special dish where we’ll perfectly bring out the crispy texture of the skin. Learn how to make a delicious Pork Shoulder Steak with Teriyaki Glaze, perfect for year-end gatherings. Even without beef, pork can create a wonderful pairing that’s great with wine.
Main Ingredients
- Pork shoulder with skin 1Kg
- Butter 20g
- Fresh thyme 2~3 sprigs
- Salt to taste
- Pepper to taste
Teriyaki Sauce
- Water 50ml
- Worcestershire sauce 2 Tbsp
- Ketchup 2 Tbsp
- Soy sauce 1 Tbsp
- Oligosaccharide 1.5 Tbsp
- Oyster sauce 1 tsp
- Sugar 1 Tbsp
- Cornstarch 1 Tbsp
- Water 1 Tbsp (for cornstarch slurry)
- Water 50ml
- Worcestershire sauce 2 Tbsp
- Ketchup 2 Tbsp
- Soy sauce 1 Tbsp
- Oligosaccharide 1.5 Tbsp
- Oyster sauce 1 tsp
- Sugar 1 Tbsp
- Cornstarch 1 Tbsp
- Water 1 Tbsp (for cornstarch slurry)
Cooking Instructions
Step 1
The essential part for this dish is using pork shoulder with the skin on. The skin is responsible for more than half of the deliciousness! Using a dedicated meat knife like the one shown will make cutting easy. Before cutting, lightly pat the meat dry with paper towels. Then, score the skin in a diamond or crosshatch pattern, cutting deep enough to reach the fat layer but not into the meat. This helps the skin crisp up beautifully and prevents it from shrinking excessively during cooking.
Step 2
Because the cut of pork is quite thick, I’ve made three shallow cuts into the flesh part as well. This helps ensure even cooking and tenderness. Season the pork generously with salt and pepper on all sides. This initial seasoning will enhance the natural flavor of the meat.
Step 3
Now, let’s start cooking. Heat a skillet over high heat and add a generous amount of oil. Once the pan is hot, reduce the heat to medium and place the pork shoulder skin-side down. Ensure the oil is hot enough to sizzle immediately upon contact.
Step 4
Allow the skin to cook until it’s wonderfully golden brown and crispy. Be patient during this step – this is crucial for achieving that delightful crunch. As the skin renders, it becomes crisp, and the heat seals in the juices, keeping the meat moist.
Step 5
Once the pork has a beautiful crispy crust on the outside from pan-searing, it’s time for the oven or air fryer stage. Place the pork with the skin side up (you can leave it in the pan if oven-safe, or transfer to an oven dish) and cook at 160°C (320°F) for about 30 minutes. This slow, gentle cooking method ensures the inside becomes tender and juicy without drying out.
Step 6
After the pork is cooked through, we’ll perform an ‘arrose’ (basting) process to further enhance crispiness and flavor. Add the butter (20g) and the thyme sprigs (2-3) to the pan (or a separate small pan). Once the butter melts, continuously spoon the melted butter and herbs over the pork. This infuses the meat with a rich, aromatic flavor from the thyme and butter.
Step 7
Finally, use a brush to apply the prepared teriyaki sauce onto the surface of the steak about three times, giving it a final quick sear. This helps the sauce caramelize, creating a glossy, appealing finish. Keep an eye on it to prevent burning.
Step 8
Slice the finished steak into thick, manageable pieces. Alternatively, you can serve it whole for a more dramatic presentation. Approximately two-thirds of this recipe yields about 2 servings. Any leftovers are fantastic for fried rice the next day! Serving it with a side salad adds a refreshing contrast and visual appeal. Enjoy this impressive steak for a special meal!
