Pork Neck Steak Hong Kong Streetfood style

I watched YT School of Wok again and found this steak sandwich with extra cheese.

That was something I had ho try today.  Grocery shopping and a trip to the butcher was needed, because we have a long weekend ahead.

What was interesting about the cooking method was the tenderization of the meat. Usually I try not to destroy the meat to much, just flatten it out. But the back of a Chinese cleaver hacked with force on the meat was new to me. It leaves deep ritches in the pork steak. That way the marinate can be massaged in easily.

The Chef on YT told, his son loves these steak sandwiches with additional Parmesan crisps. He filled a pan with grated Parmesan and set the buns with the inside on top. After taking them out of the pan the buns have a nice topping of cheese. No sauces needed.

Ingredients:

225 g pork neck steak

1 tbsp curry powder

2 tbsp light soy sauce, 1 tbsp sake

1/2 tsp sugar, 1 tsp sesame oil

1 heaped tbsp cornstarch

Oil to shallow fry in a wide pan

Parmesan grated, 1 bread roll I used a potato bread roll

Flatten the steak with the backside of your cleaver until the meat spreads out. Put it in a bowl and add curry powder, soy, sugar, sake, sesame oil and massage it.

Now add cornflour and do it again.

Grate some Parmesan to cover the bottom of your pan, slice the breadroll and set them on top. When the Parmesan has melted, get the bread out and set aside. Clean the pan.ä

With enough neutral oil to cover the bottom, heat it up to medium high. Get the steak in and brown it on each side for 3 to 5 min depending on the size. Let it rest on a plate for 3 min.

Place between the cheese crusted breadroll and enjoy.