Before I get to the tender, juicy hoisin roasted pork steaks, I have something to say.
Wouldn’t the world be as dull as dirt if everyone looked alike, talked alike and thought alike? Vive la difference, I say. Especially when it comes to thoughts and beliefs. I guess that’s why I’ve had such a fantastic time overseas. I like to know what others think, even when I don’t quite agree. It’s interesting and at times, enlightening.
Politically correct thinking can sometimes be taken to an extreme, preventing free thinking and expression. Why become angry if someone disagrees with you or holds an opinion contrary to yours? It used to be known as conversation, discussion or debate before television took it’s place in the living room. Maybe we’ve lost the art of conversation because we are afraid that some of our thoughts, if expressed, would banish us from polite society. So we say little or parrot the acceptable ideas of our time and because everyone is saying the same thing, which is boring, we invite people over to watch T.V. in the living room. Dull,mechanical. Anyway, the pork steaks.
I found a jar of good tasting hoisin chilli peanut dip https://cookinginsens.wordpress.com/2011/11/06/deep-fried-quail-with-hoisin-dipping-sauce/in the refrigerator that needed to be moved on. I mixed in a little water and used it as a marinade. Worked.
Hoisin Roasted Pork Steaks
4 pork steaks
Salt and Pepper
3 garlic cloves, chopped
1 red chilli, chopped
1 cup hoisin sauce
1/4 cup warm water
1/4 cup peanut butter
1 tbsp rice vinegar
Season the pork steaks with salt and pepper. Mince the garlic and chilli in a food processor, add the hoisin sauce, peanut butter, water and rice vinegar, blending well. Put the steaks in a zip lock, pour some of the marinade over, squish and refrigerate for 2 hours.
Preheat the oven to 400 degrees Fahrenheit and roast the steaks on a rack for 25 minutes. Turn and brush on some of the marinade and roast for another 15 minutes.
Sprinkle the steaks with sesame seed and serve with buttered, mixed vegetables.
Wine suggestion: Rose