- 1 tbsp unlit peppercorn
- 6 garlic cloves
- 4 tbsp crimson wine vinegar
- 600g part effectively-trimmed pork skirt
- STEP 1
In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you luxuriate in a soft-ish paste, then accelerate within the vinegar. Sit down the pork in a non-metallic dish, then rub all over with the paste. Leave within the fridge for a couple of hrs, but now not.
- STEP 2
To cook dinner, space a griddle pan over a essentially heat heat. Rub the marinade off the meat, then season with a bit more salt. Put together dinner meat until charred on every aspect – about 5 minutes on every aspect for rare; if the cut is extremely thick, you can well per chance also just want to roast it in a hot oven for 5 minutes after searing. Take onto a slicing board, then rest for 5 minutes earlier than carving into slices and serving with chips, must you fancy.
STEAK OR NOT STEAK?
In the UK that skirt isn’t
concept of a steak cut – in The United States it’s referred to
as hanger steak and in France the ‘bavette’.
From in every single place in the breast
and rump place aside, and is generallysold as mince. It’scoarse-grained, very
lean (when trimmed)
and, even supposing now not the
most soft cut, has
unheard of flavour.
Size can vary from smaller pieces weighing about
300g to greater pieces that can weigh about 800g so it be critical to adjust
your cooking instances accordingly – smaller pieces
will cook dinner factual on the griddle but thicker pieces
might well must be roasted for a immediate time, once
seared. As a steak, skirt is finest served rare to
medium-rare or it turns into spicy. Moreover staunch for braising.