⅔ lb pork shoulder, cut into 2 steaks (⅓ lb each, about ⅔” thick), room temperature
Kosher salt and freshly ground black pepper
All-purpose flour, to coat
1 tablespoon vegetable oil
6 tablespoons whiskey
2 tablespoons soy sauce
1 tablespoon sugar
1 ½ tablespoons (20 g) unsalted butter
Use a knife to score the pork’s fat in about 3 areas. Season pork by rubbing salt and pepper on all sides and lightly coat with flour.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat. Holding pork with tongs, sear, fat cap down, for about 2 minutes.
Lay pork down flat in the pan and sear both sides for about 2–3 minutes each. Once golden brown, gently poke the center of each steak with the tip of your finger. Once you feel some resistance, remove from the pan.
Wipe off excess oil left in the pan with a paper towel. Add Sauce Mixture and simmer over medium-high heat for about 1 minute or until the sauce thickens and is reduced by half.
Reduce heat to medium and add pork and butter. Use a spoon to continually baste the pork with the sauce until butter is fully melted. Turn off heat and plate the pork. Pour the sauce from the pan on top and serve.
To test sauce for doneness, draw a line in the pan with a spatula. Once the line holds and shows the bottom of the pan, it’s ready to be served.
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