So let's cook another recipe,
this is another pairing that you can make
as business or you just want to make
for your family to feel or on any people that
they are extra special. This is Pork Steak with
Herb Rice and Gravy. Since when
you use beef. Traditionally, sizzling beef steak
is also really delicious, right? But just sometimes: "It's too hard, what are
the mistakes I've done?" "But beef is too
expensive nowadays." When it's rib-eye or
tender loin, it's a bit pricey. It's about 600+
pesos per kilo. So pork is a cheaper alternative
and you can also use chicken. It can also be,
chicken fillet or if you really want beef,
then you can use beef. "Can it be fish?" Well, gravy would actually
complement with fish if the type of fish you'll use are the
white fish filllet then it can also be. It can also be tofu or simply
on where you are happy. But this recipe, tried and tested
with pork, it's really delicious. Let's start first with
the herb rice. So for the herb rice,
you'll need 2 tbsp of butter. Basically, you're just gonna cook rice
but we're gonna make it a bit fancier. So put the butter
on your casserole. So you melt
the butter. 2 tablespoons. And then you put garlic. A bit of garlic. Onions. So there. You're just gonna
sauté that for a bit. And then of course, the golden
rule when you are sautéing. Put it a bit salt. There's someone who asked
"Why is you salt on a wooden container?" Because for the
moisture to release that's why this is my
container of salt and of course, to look
good on the video, right? So you just sauté it
and then you put your rice. This is 2 cups of rice
and I put parsley so that the color of your
rice would be greenish. And water. So you put it there, you
may also use rice cooker. There's still a bit garlic here so
I'll consume it to be not wasted. You can also use a rice cooker
and then you just cook that until your rice is
already cooked. After cooking it, you're going to
mount it with 2 tbsp of butter. I'm going to show
that to you later. Which means that if your
rice is already cooked, just put butter on top
and then you mix it because you want the
fresh flavor of the butter. So now, let's season the
pork steak we'll be using. So as you can see here,
I'm using here pork steak. When you buy that on your butcher or
on grocery, you'll just see "pork steak". It's also nice that it
has layers of fats. The thickness is up to you,
it can be more thin but I like it thick so that you
are really eating a steak, okay? So you season it
with some salt. Salt it. Black pepper. Worcestershire sauce. It seems like I'm
very proud, right? Worcestershire sauce because
I follow those who commented that said that we're from UK,
this is the correct pronunciation but if there's more appropriate,
just feel free to comment and next time, that's
what I will say. So splash of Worcestershire sauce. Thyme, a bit of thyme. If there's fresh thyme,
then it can also be. We're putting a
bit of herbs because sometimes pork
has off smell, right? We can't avoid that sometimes so we can
remove that by putting Worcestershire sauce, your herbs and a bit
of your garlic powder. Don't put real garlic because
when you put real garlic, it would get burned
when you're sizzling it and it'll get bitter that's why
we're putting garlic powder. "I don't want to use garlic powder
because I feel it's not natural" Don't put it then,
on where you are happy. Okay. So what you're going to do is,
you're going to marinate this for at least 30 minutes so that
the flavor would just seep. So I'll left that for 30 minutes
but what I'm going to do, I'm going to cover it
with plastic wrap and then we're gonna
do the gravy next. So now, let's make the
gravy, just very easy. I have shared a lot of gravy recipe,
this one is the latest, okay? So normally, I test the
latest simultaneously base on the comments of
those who test the recipe first so this one is
really good. So first, you need to
put evaporated milk. It would be on
your pan together. When you're cooking anything with
milk, make sure to use stainless pan. This is flour. Let the flour dissolve. Water. Dissolve the flour first and then we bring
it to a boil. This is chicken powder. If you don't like chicken powder,
you can use broth cube. If it's broth cube,
just half only. And then this is chopped
mushrooms, canned. I'm just also boiling
the mushroom so that the flavor
would also seep. And then I'm going to put
fresh ground black pepper. Aside from fresh ground black pepper,
I would also put it coarse black pepper. I always have coarse
black pepper, why? Because the gravy becomes
more fancier, right? It's like on a fine dining if there
are whole black pepper put, right? So we will let it boil, there
you'll see it''s smoking. We bring it to full boil
until the starch activates. So it would already
become gooey. It smells so good. It's turning brown is
because of the soy sauce. We are just using
ordinary soy sauce. If you want it to make
this extra special then put it, let's
say 'rosemary' because rosemary is a
good partner of pork so you may
really put that. Rosemary gravy, right? You may also put it
additional garlic. Garlic rosemary gravy. Today, I just keep it plain
because on making it fancier, to make it extra extra special,
I would just left it for you because I know you are very creative
and you may put that your personal touch. Okay. Just like pork, you may also put
a bit of lemon zest on that, right? It would give a different
flavor on your steak. Citrus Pork Steak, right? It's already boiling, you see.
It already thickened. The recipe is full proof,
I test this multiple times and then I'm going to put 2 tbsp
of butter after turning the fire off. I turn off the heat, the
flame, I put the butter. If you might be wondering
"Why he's turning the fire off before he put
the butter." This is called mounting with butter just
like what we'll do on our rice later because you want to get
the fresh flavor of the butter. I've mentioned this before that
if you already cook the butter, it did melt and get cook, the
taste would be different already. It's still delicious, right? But for the sauce, you want
the fresh flavor of the butter and the aroma so you're not
going to bring it at boiling point. You just want to melt it so you're
incorporating it with the sauce. So the correct sauce wherein
the thickness is just perfect, it should cover your
spoon nicely. So when you soak it,
so there. It must cover
the spoon and when, I'll use
my hands here, okay? For educational purposes. Make a line. The line wouldn't
just be removed easily. There it is, right? So you put that on the
spoon on Valentines and then you write the name of
your husband or wife, your partner. You wouldn't just be easily
forgotten on the heart, right? And most of all,
the gravy is delicious. So after this, we're
going to do the pork steak. So you see that our rice is getting
almost cooked or "nag-iin-in". What's the English
term for "nag-in-inin"? It's almost cooked, right? Final cooking, is it correct? Just comment if
it's correct, okay? So I'm going to put or I'm
going to mount it with butter. 2 tablespoons or if you want it
to be really tasty, 3 tablespoons. I turned off the fire already, okay?
And then you toss it. The butter will not only add flavor
but will also help keep the rice fluffy. Look at the nice color, right? It seems like you're really
in a restaurant, right? Okay. Now, let's cover it again and
then we turn off the fire. Set it aside until
you're ready to serve. Now, I have here
my sizzling plate and then my sizzling plate,
I'm just getting some oil. You put some oil. Just a bit and then just
sizzling your pork steak. The sizzling plate
has to be really hot. Okay. Don't touch it, don't
touch it simultaneously because you want to achieve
the maillard formation which means for your
steak to caramelize outside because if you do that,
what will happen is the nice flavor
would really show of your protein or
of your meat, right? It's meatiness would
really enhance so you just leave it until
the outside caramelizes. It takes around 3 minutes
per side if as thick as this. Don't be: "Oh my! I will peep it." Don't be like that. So just leave
it there. So later on, we
will be flipping that. Okay, so flip it.
You see how nice. This is the caramelization you
want that I've been telling you. It's like we are
having a concert here. There's smoking here already
but there are oil, okay? So it's really like that
when you're sizzling. "We don't want to sizzling
it chef since it's really messy." "We're still gonna buy
sizzling plate" Then cook it on an ordinary
pan, there's no problem on that. On where you
are happy. This one just
give effects because you're just
gonna serve it here. So cook and serve. I'm just peeping
it beneath, right? So I will just cook this one,
you may weaken the fire a bit because this time, it's like
you're cooking it up to inside. Once you get that
nice caramelization, okay? The outside is already nice, I would
show you the other side, okay? Your goal now is to cook it
thoroughly until the inside. Others what they do, just
a bit since I'll get something. You may cover it ajar so that you can
make sure that the inside is really cooked while the outside is
nicely caramelized, okay? You can't cover it
at the beginning because when you cover it
even just on the beginning, you wouldn't achieve that nice
golden brown or caramelized effect. For pork, you can't cook
that until medium rare. It must really be thoroughly
cooked for pork and chicken. So I will wait for it to be
thoroughly cooked and then we're
gonna plate it next. Okay. So our pork steak
has already been cooked. "How will I know
if it's cooked?" You will peep the inside just
like this one, I sliced it. I peep it and if there's no blood
inside then it's already cooked. Right? The easiest way
to check it. The sauce would also cover
on where you sliced it. My god! So you put
your rice. Just put it there, be
careful since it's hot. There it is, right? And then the fire is
still open so that our sizzling plate would
maintain it's hotness. You get some gravy. Put it a bit garlic and then
some corn on the side. Parsley. Then let someone
capture you already. Put that sizzling on
your Instagram story. Let's also put it a
bit of garlic on top. It's sizzling, it's very
nice to capture it, right? And then put it on
the table directly. Wouldn't they fall in love
with you on that one? Sizzling Pork Steak with
Herb Rice and Gravy. You may add
title on your gravy if you want it to be nice since
as always, it's nice if there's title. Okay. So now, let's try.
I still have pork here. What I'll do here, I'll put it on
refrigerator or freezer for later. Meanwhile I'm going to try. It's really like we're having a concert
here since it's already smoky here. I'm going to
try the pork. You don't want to
overcook it also because it would be dry
if you overcook it. Now, I'm going
to be careful. In life, don't rush because
you will just get hurt so I'm eating it
slowly in here. You have to observe,
you need to be alert. It's still hot so I'm
going to be careful. When you are careful, you
will really feel the goodness. It's so good. And of course us, when we're eating
steak, it couldn't be without rice. The gravy with rice. The gravy is already
enough as viand. So I have to cut the
video because I want to eat it already while we're
still sizzling the steak. So buy sizzling steak if you
still don't have it in your house. Me, I use this because
this is multipurpose. It's not just for
sizzling plate only. You may also use this to
cook another type of food. Take care :)
