Shio Koji-Marinated Pork Shoulder Steaks

1. 1

   In a very large resealable plastic bag, coat the pork steaks with the shio koji.

2. 2

   Seal the bag, pressing out the air.

3. 3

   Set the bag in a baking dish and refrigerate overnight.

4. 4

   Let the pork stand at room temperature for 30 minutes before cooking.

5. 5

   Remove the pork from the marinade; scrape off any excess.

6. 6

   Season the pork with salt.

7. 7

   In a cast-iron skillet, heat the oil until shimmering.

8. 8

   Add the pork steaks and cook over moderately high heat, turning once, until lightly charred, 2 minutes per side.

9. 9

   Cover the skillet and cook over low heat, turning once and wiping the moisture from the bottom of the lid, until an instant-read thermometer inserted in the thickest part of the steaks registers 135, 10 minutes.

10. 10

    Transfer the steaks to a carving board and let rest for 5 minutes.

11. 11

    Slice the steaks across the grain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.