This is a regional specialty of Yokkaichi in Mie Prefecture. The pork is really tender and this tastes just as good as a a certain famous restaurant's. It's even more delicious served with shredded cabbage.
Peel the garlic, then crush the cloves with the flat of a knife.
Score the pork on the fatty side, making a glove shape. Don't cut the slices apart. Lightly season with salt and pepper.
Heat the lard in a pan. Once it's melted, add the garlic and pork and sauté to brown both sides. Vegetable oil is fine, but lard is will give more flavor.
Once the pork is fully cooked, remove the excess lard with a paper towel. (Don't take it all though!)
Add all of ＊ ingredients, mix together, and it's done. The garlic with be soft and tasty as well, so serve it with the meat. There's no need to reduce the sauce.
This is the lard I used this time. Pork steaks get their crispy flavor by cooking them in plenty of lard.
The Worcestershire sauce I used was thicker than usual. Try pouring any leftover sauce from Step 5 over the meat!
Story Behind this Recipe
I've tried a couple of different recipes for pork steak, and I think this one is the best.
I scored the meat in Step 2. Do not to overcook the meat, or else it will become tough. For very thick cuts of meat, cover the pan to thoroughly cook. Tenderize the meat as desired. If you use vegetable oil, I recommend increasing the amount of mirin or adding a little sugar.