On Sun, 14 Mar 2021 03:00:26 -0700 (PDT), dsi1
> wrote:

>On Saturday, March 13, 2021 at 8:02:30 AM UTC-10, cshenk wrote:
>> US Janet wrote:
>>
>> > On Fri, 12 Mar 2021 19:31:35 -0600, "cshenk"
>> > > wrote:
>> >
>> > > Boron Elgar wrote:
>> > >
>> > >> On Fri, 12 Mar 2021 13:05:16 -0700, US Janet
>> > > >> wrote:
>> > >>
>> > >> >
>> > >> > Yesterday I made a pot of spaghetti sauce. I only made half of
>> > >> > what I usually do. Today I bagged the sauce in quart freezer
>> > >> > Zip-lok. Only 4 bags but that's enough for awhile.
>> > >> > Today I am trying out a new recipe for pork steaks. I saw some
>> > >> > beautiful pork steaks yesterday at Albertsons.
>> > >> >
>> > >> > Pork Steaks
>> > >> > 1.4 cup butter
>> > >> > 1/4 cup soy sauce
>> > >> > 1 bunch green onions
>> > >> > 2 cloves garlic, minced
>> > >> > 6 pork butt steaks
>> > >> > Melt butter in skillet and mix in the soy sauce. Saute the green
>> > >> > onions and garlic until lightly browned.
>> > >> > Place the pork steaks in the skillet, cover, and cook 8-10
>> > minutes >> > on each side. Remove cover and continue cooking 10
>> > minutes or to an >> > internal temperature of 145F.
>> > >> >
>> > >> > It sounds like something both of us will enjoy and seem simple
>> > >> > enough. I'll let you know.
>> > >> >
>> > >> > Janet US
>> > >>
>> > >> Live and learn. I have never seen anything labeled as "pork steak."
>> > >> Most flat, boned or boneless (other than tenderloin cuts) seem to
>> > be >> identified as some sort of chop around here. Cuts vary by
>> > region, of >> course, but I am guessing some sort of chop will do.
>> > And chicken >> thighs might, too, eh?
>> > >>
>> > >> How large are the steaks? The recipe, which looks quite appealing,
>> > >> calls for 10 steaks, which sounds like an lot for any skillet.
>> > >
>> > > Humm, I saw 6 steaks and yes, the name can be very confusing. Best
>> > > I can tell is she might be overcooking them? Due to trichinosis
>> > > (sp?), USA folks traditionally overcook pork. It's *exceptionally
>> > > Rare* in commercially raised pork now and has been for decades.
>> > >
>> > > She may like them well done though as used to it. Odd to me but I
>> > > accept if she likes that.
>> >
>> > Who is the "She" you are referencing? If is me, I haven't prepared
>> > this recipe before. I am showing a recipe.
>> > Trichinosis hasn't been a threat in farm raised pork in years.
>> > I think maybe you are confused about the cut of meat in the recipe.
>> > From one of many Wiki recipe mavens:
>> > "Pork steak is a cut of meat taken from the shoulder portion of the
>> > pig, and the meat from this area can be fairly tough. For this reason,
>> > marinating the meat before you cook it is one way to make the meat
>> > tender and easier to eat if you aren't using a slow cooking method.
>> > Pork steak should be marinated for at least 4 hours for the best
>> > results, but marinating the meat for more than 24 hours can cause the
>> > meat to break down and should be avoided."
>> > Janet US
>> >
>> Sorry, perhaps some trimming was used? Looked like Janis US posted a
>> recipe. That is the 'she' referenced.
>>
>> Wiki may have their 'version' of 'Pork Steak' but all the country
>> doesn't use the term the same.
>
>My son likes to order pork chop in Vietnamese restaurants. That's what they call it. I wouldn't call it that but that's what they call it.
>
>https://meatwave.com/recipes/grilled...t-heo-nuong-xa

That looks delicious. Is there a lot of difference between various
ethnic kinds of fish sauce?
Janet US