Recipe Finder

The Washington Post

Pork Skirt Steak With Pork Gravy

Pork Skirt Steak With Pork Gravy 2.000

Bill O'Leary/The Washington Post

Mar 14, 2012

The skirt is an underutilized cut of meat from the diaphragm and belly of the pig. There are two skirts per side, the inside skirt and the outside skirt. Ask your butcher to set them aside for you; otherwise, they will most likely be ground up for sausage. Also ask to have the tough membrane that surrounds the meat removed.

The skirt from a pig is much smaller than a beef skirt and should be cooked as quickly as possible. You'll need a heavy pan for the task. For this recipe, the chef prefers steel over cast iron.

We bought pork skirt steak from EcoFriendly Foods at the Dupont Circle FreshFarm Market. If you can't find skirt steak, you can substitute a small pork tenderloin, cut in half crosswise.

Serve with the pork gravy and with Sunchokes Braised in Butter (see related recipe).


Servings: 2
Ingredients
  • For the gravy
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 quart rich pork stock (may substitute no-salt-added chicken broth)
  • Leaves from 5 sprigs fresh thyme, chopped
  • Sea salt
  • Freshly ground black pepper
  • For the pork
  • Two 6-ounce pork skirts
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons canola oil or lard
  • 2 tablespoons unsalted butter
  • 2 sprigs thyme
  • 1 clove garlic, sliced very thin

Directions

For the gravy: Heat the butter in a small saucepan over medium-high heat. When it begins to foam, add the flour and cook, stirring, for 2 minutes to form a roux that is light golden in color. Transfer to a small bowl and allow to cool.

Heat the pork stock in a medium saucepan over medium-high heat. When it begins barely bubbling around the edges, whisk in 3 tablespoons of the cooled roux, 1 tablespoon at a time, making sure each addition is incorporated before adding the next. Bring the gravy to a full boil, then reduce the heat to medium. Cook for 20 minutes, stirring frequently and adjusting the heat to keep the liquid barely bubbling at the edges. The liquid will thicken into a gravy. Remove from the heat and add the thyme leaves and salt and pepper to taste. Cover to keep warm while you cook the pork.

For the pork: Heat a large, heavy steel skillet over medium-high heat until it is quite hot. Season the meat all over with sea salt and pepper to taste.

Add the oil or lard to the skillet and swirl to melt/coat, then add the pork skirt steaks, keeping at least an inch or two of space between them; if you overcrowd the skillet, it will cool too much to achieve proper browning.

Once the steaks have started to sizzle, add the butter. The milk solids in the butter will begin to brown, so you must work quickly. When the bottom of the meat has achieved a glistening brown crust, after about 3 minutes, turn the steaks over and add the thyme sprigs and garlic to the skillet. Using a towel or oven mitt to shield your hand from the heat, grasp the handle of the skillet and tilt it just enough to pool the mixture of oil and browning butter in one area. Use a medium-size spoon to scoop up the butter and begin basting the meat with it as it cooks, keeping the butter moving continuously. The butter will begin to froth and bubble as it crusts the meat with tiny pieces of caramelized milkfat solids.

Cook for 5 minutes or until the center of the meat registers 145 degrees on an instant-read thermometer. Transfer the steaks to a cutting board to rest for 5 minutes. To serve, slice the meat against the grain.

Pour gravy over individual portions or pass the it at the table.


Add it
Rate it

Recipe Source

From Spike Gjerde, chef-owner of Woodberry Kitchen in Baltimore.

Tested by Jeff Donald.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Ingredients are too variable for a meaningful analysis.

Most Read lifestyle
SECTION: !!!
INITIAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=bg52e9xhqr, display_more=true, moderationrequired=false, includefeaturenotification=true, comments_period=14, defaultsort=reverseChronological, canvas_allcomments_id=washpost.com/km4ey0dajm, includevoteofftopic=false, allow_videos=false, includesorts=true, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, childrenitemsperpage=3, includeheader=true, includeverifiedcommenters=true, defaulttab=all, includerecommend=true, includereport=true, maxitemstop=2, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!!

FINAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=bg52e9xhqr, display_more=true, moderationrequired=false, includefeaturenotification=true, comments_period=14, defaultsort=reverseChronological, canvas_allcomments_id=washpost.com/km4ey0dajm, includevoteofftopic=false, allow_videos=false, includesorts=true, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, childrenitemsperpage=3, includeheader=true, includeverifiedcommenters=true, defaulttab=all, includerecommend=true, includereport=true, maxitemstop=2, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!