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–+ servings

Tonteki (Japanese Pork Steak)

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 portions

Ingredients 
 

Tonteki Sauce

Tonteki

  • 450 g pork shoulder 1.5-2 cm thick
  • salt and pepper
  • all-purpose flour for dusting
  • ½ tbsp lard or neutral oil
  • 4 cloves garlic small cloves left whole and lightly crushed, large cloves halved or thickly sliced
  • 100 g green cabbage shredded

Instructions 

  • In a small bowl, mix 2 tbsp Worcestershire sauce, 1 tbsp mirin, 2 tsp Japanese soy sauce (koikuchi shoyu), 1 tsp honey and ½ tsp oyster sauce to make the glaze. Set aside for later.
    Tonteki pork steak sauce mixed in a small glass bowl on a white background
  • Cut 450 g pork shoulder into thick steaks about 1½-2 cm (½-¾ inch). Lightly pound each piece until evenly 1½ cm (½ inch) thick, then make a few shallow cuts around the fat cap and a 4 crosswise glove-style slashes around the fatty edge.
    pork shoulder loins with incisions cut to make tonteki Japanese pork steaks
  • Sprinkle both sides with a few pinches of salt and pepper, then dust with a thin layer of all-purpose flour, shaking off any excess.
    Pork shoulder steaks brushed with starch
  • Heat ½ tbsp lard or neutral oil in a heavy skillet over medium-low heat and 4 cloves garlic . Heat them gently to infuse the oil, then once fragrant, increase the heat to medium, push the garlic to the edges and place the pork in the pan. Fry the pork for about 4-6 minutes, flipping every 60 seconds to build a rich brown crust without burning.
    Browned pork steaks and garlic in a stainless steel pan on the stove
  • Turn the garlic cloves occasionally, and once golden, immediately lift them out of the oil and perch them on top of the pork to keep them from burning.
    Browned pork steaks and garlic in a stainless steel pan on the stove
  • Once both sides of the pork are caramel-brown, cover the pan, reduce heat to low, and steam-cook for 5 minutes.
    Tonteki pork steaks in a stainless steel pan with a lid on
  • Tilt the pan to spoon off excess fat, or use kitchen paper to blot it, leaving just a thin sheen.
    Using kitchen paper to wipe excess oil out of stainless steel pan with seared pork steaks and garlic
  • Pour in the premixed sauce, scraping up the browned bits as it simmers. Reduce for 1-2 minutes until glossy and thick enough to coat the spoon.
    Japanese tonteki pork steaks with sauce in a stainless steel pan on the stove
  • Turn off the heat, remove the pork from the pan to rest.
    Two Japanese tonteki pork steaks topped with softened garlic in a steel container on a white surface
  • Swirl in 1 tsp unsalted butter into the pan to enrich and smooth the glaze.
    butter in tonteki sauce in a stainless steel pan on the stove
  • Divide 100 g green cabbage between serving plates, piling it high and lay the pork alongside. Spoon the warm glaze generously over the steak and let it pool slightly into the cabbage. Top with your golden garlic and serve immediately while sizzling hot. Enjoy!
    Tonteki pork steak with shredded cabbage, slices cucumbers and a piece of lemon on a white textured plate with brown rim

Notes

Choose pork shoulder steak over loin when possible. Shoulder (Boston butt) has better marbling and stays tender even if slightly overcooked. Loin is leaner and less forgiving. Look for 1.5-2 cm thick cuts or slice a Boston butt roast yourself.
Japanese Worcestershire sauce is sweeter and fruitier than British brands. If using Western Worcestershire, reduce the amount slightly.
If your pork has a thick fat cap, render it first by standing the chop upright. Hold it steady with tongs for 90-120 seconds fat-side down before laying it flat to sear.
Never dress the shredded cabbage separately. The tonteki glaze is designed to season both the pork, cabbage, and plain rice.
Storage: Refrigerate in an airtight container with glaze for same-day or next-day use only. Freezing not recommended.
Serving ideas: Traditional Miso Soup, Cucumber Tsukemono, Spinach Ohitashi, Hiyayakko