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Seasoned Fried Pork Steaks

Seasoned Fried Pork Steaks recipePork loin steaks are one of the cheapest cuts available at the moment. They can also be a bit dry so Sue effectively battered these which held the moisture in the meat and created a very tasty coating.
 
Ingredients:-
 
Pork loin steaks
Plain flour (Gluten free works fine)
Salt and Pepper
Chilli flakes
Onion Salt
Garlic Salt
Paprika
2 Eggs beaten
Oil to fry
White Wine Vinegar
 
Method:-
 
Flatten the Pork between cling film with a rolling pin (Good stress relief if you've had a bad day!).
Season the Flour with the other dry ingredients.
Dip in the beaten Egg then coat in the season flour mix. 
Fry for 3 minutes on each side.
Remove most of the oil and add a good glug of White Wine Vinegar.
Fry for a further minute on each side.
 
We served ours with hand cut clips, a fresh salad and Coleslaw.

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Why is cooking from scratch better? Our opinion. Eat well on universal credit

Now this how you do Food Journalism! Article from The Guardian (Opens in a new Tab)

This is a beautifully written article and it highlights many issues.

However I’d like to add to it a bit if I / We may?

If you can’t be bothered reading - “Cook From Scratch”……..

Why do we cook everything from scratch? There are various reasons:-

(1) Cost. Generally I buy the most costly ingredient first, usually the Meat or Fish (Protein Component). We then assess what ingredients we have available and the sort of dish we intend to create. I then nip off and get whatever additional items we need. This might seem like a very time intensive way to deal with cooking / shopping? Well it is probably inefficient, but we have a number of supermarkets and independent shops within walking distance, for which we are grateful.

(2) Ingredient Control. Sue has Celiac Disease and over the last year or so has developed a Lactose Intolerance. They unfortunately often go hand-in-hand. So anything with the slightest trace of Wheat is banished from the flat. Dairy can be mitigated by Sue taking a Lactase Enzyme tablet or two before eating anything which contains Lactose. But really, it’s much easier to just not eat something which you know is going to make you ill.

(3) Quality of Ingredients. Processed food in a plastic tub, frozen, with a film which you prick….. Come on guys “Food Warehouse” are not exactly marketing their food as healthy, now are they? There are frozen meal businesses which offer high quality food, but it’s generally out of our budget.

(4) Enjoyment. We actually enjoy cooking together. Sue can’t get out of the flat without assistance, however as a couple of foodie with histories including cheffing and butchery it’s no great surprise that we enjoy the process of cooking a good meal on a budget together.

(5) Personal Engagement. When I have gathered the ingredients for a meal and we have created a recipe and cooked it, it’s often fun for us to natter about how it tasted, what we could do next time to improve it etc.

You don’t get any of the above when you microwave frozen ‘stuff’ after bursting the film with a fork.


 

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