Had a few pork steaks out lately and quite partial too them. About 1cm thick...size of a normal beef steak and super tender...no gristle. Just wondering anyone knows what cut it is? I don't think it's the loin as they're pretty dry here. Maybe leg steak? Was also wondering if they do anything with them to tenderize the meat.

Pork neck when cut the right way can be pretty good. 

if ye slice a big hunk of the local pork shoulder the right way ye might get what yer lookin' for...

 

I agree, the loin is too dry (not enough fat) but it works well in the oven slathered with dijon which then makes a marvelous sauce with the drippins and a bit of double cream...

 

 

^ dijon not bein' available where I live I've substituted French's Spicy Brown mustard with a reasonable result...

 

fresh pork is best down the traditional fresh market where it is usually slaughtered on the day...stay away from the packaged stuff in the supermarket...

 

 

12 minutes ago, tutsiwarrior said:

^ dijon not bein' available where I live I've substituted French's Spicy Brown mustard with a reasonable result...

 

fresh pork is best down the traditional fresh market where it is usually slaughtered on the day...stay away from the packaged stuff in the supermarket...

 

 

 

When I use the loin, as steaks....I like you said coat them in mustard....grill or fry them to brown. Then I half cover them in a liquid of soy, ginger, chilli, garlic and water and braise them covered in the oven for about 45 mins on 150. Come out all soft and lush. Serve with brown gravy and apple sauce.

 

I always buy my pork at the markets but we have a lady sells Betagrow pork from a refrigerated cabinet. Her pork definitely has a better fat content and is more flavoursome and tender. I find the pre packed pork (and chicken) I buy at the small Tesco Lotus very good too. We buy in bulk and freeze a lot of our stuff but you can leave in the fridge for a few days and still fresh. I never buy chicken or pork from the big Tescos or particularly Big C. Leave it in the fridge any more than a day and starting to smell. 

They call it pork collar here.  It's the upper part of the shoulder and neck.   It's very good when braised.  I use a braising sauce with brown sugar, red wine vinegar, garlic powder , a dab of Dijon mustard, Worcestershire sauce and water.  I sear the piece on both sides, pour the sauce over it, turn down the heat to low and let it cook for about 30 minutes.  I then remove the steak, turn up the heat until the sauce thickens.   Great with mashed baked potatoes!

Yeah I'm sure that would be lovely for braises and stews etc but I'm talking about a thin pork steak u'd do in the pan

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I had a meal at a steak place the other day. Your typical Thai set up. They had different cuts. The one I had was really pretty decent. It wasn't a center cut chop. More like a top cut. There wasn't much bone or fat. Will go back for sure. I'm going to also see if our local pork store can cut some for me. Will let you no more soon.

here in korat i have a pork supplier on our local market that gets me any cut i want from 2" pork chops bone and fat left on.

also ribs to die for,plenty of meat and fat. 

FAT yes fat for DRIPPING.

yeah...you can get good ribs at any fresh market...marinated pork ribs useta be one of my favorites but my digestive system ain't what it useta be and they are awfully rich...and once ye get started on a rack just outta the oven ye can't stop until yer full t'burstin'...

 

 

Hard to get the chop that has loin and tenderloin.  Like a T bone.

I just met with our pork guy. he checked with four farms. 

Waiting on a sample three or four kilos. so will write about it later.

Pigs and Cows have the same cuts.

Here getting a pork guy to realize that is almost like climbing everest without oxygen.