Lousiana Smothered Pork Steak with Gravy
A dish, infused with Cajun seasonings and slow-cooked to perfection, embodies the spirit of Cajun cuisine. In the picture is a Lousiana Smothered Pork Steak served over Texas Toast.
Ingredients
- 5 pounds bone-in pork shoulder steak about ½ inch thick
- Cajun seasoning to taste
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 3 medium yellow onions small dice
- 2 green bell peppers small dice
- 3 celery stalks small dice
- 1/4 cup minced garlic
- 2 dried bay leaves
- 6 to 10 4 stems of fresh thyme tied together with butcher twine
- 1 cup beer pilsner or aleif you don’t want alcohol substitute with chicken stock
- 2 quarts low-sodium chicken stock
- 2 tablespoons Worcestershire sauce
- Tabasco to taste
- Hot cooked rice to serve
Instructions
Cooking the Pork Steaks
- Pat the pork steaks dry with a cloth and season them with the Cajun seasoning and don't be shy about it!
- Place 2 cups of flour in a bag and add 2-3 of the pork steaks and shake until the entire surface is coated. Repeat the process until all pork steaks are coated with flour.
- Add the oil to an 8-quart Dutch oven, and turn heat on medium-high.
- Working in batches, fry the pork steaks in the oil on both sides and then reserve on a baking sheet. We want a nice brown crust slightly darker than a good piece of fried chicken.
- The oil should be hot enough to get a good crisp but cool but not so hot that it burns the small flour particles that break off. Be sure to not overcrowd the pot and take your time.
- Remove pork steaks when steaks are a nutty brown color
Cooking the Vegetables
- Add the onion, bell pepper, and celery to the pot, and scrape the bottom with a wooden spoon vigorously to unstick the grimilles (the little bits stuck to the pan). Cook and stir occasionally for 10 to 15 minutes until a dark brown color is achieved
- Add the garlic and the bay leaves along with 4 teaspoons of Cajun seasoning, and cook for 1 minute. Add the beer to deglaze and then cook for an additional minute, stirring constantly.
Putting it all Together
- Return the pork steaks to the pot along with the stock and Worcestershire on a high heat, and bring to a boil. Once boiling, reduce the heat to low-medium. Add the bundle of fresh thyme
- Let this cook, uncovered for 1½ to 2½ hours, stirring every
- 10 minutes or so. As the stock reduces, the gravy will become much thicker, almost like a gumbo. Additionally, the pork steaks should start to fall off the bone. A little prodding with a wooden spoon can aid this
- Once the meat is falling apart and the gravy is nice and thick, it's ready! Add additional Cajun seasoning and Tabasco to taste.
- Serve over long-grain Louisiana rice.
Video
Notes
Kitchen Tip
If the gravy is a little too thick, you can thin it with additional stock to your liking. The texture should be akin to a thick gumbo or a stew and should be able to coat rice well.
What makes a great gravy? Time. It's about taking the right amount of time and not rushing. Louisiana Cookin.
What makes a great gravy? Time. It's about taking the right amount of time and not rushing. Louisiana Cookin.