Steak de porc campagnard croustillant

Ingrédients

• 2 cups Buttermilk
• 1 cup Haitian Epis Seasoniing
• 4 6-8 oz Pork Shoulder Steaks
• 2 cups All-Purpose Flour
• 1 tsp Allspice
• 1/2 tbsp Smoked Paprika
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• Water
• 1/4 cup Vodka
• Peanut Oil - canola oil or vegetable oil would work fine as well

Préparation

1. 1

   --- Brine the Pork Steak ---

2. 2

   Combine the buttermilk with a teaspoon of salt and the Haitian epis seasoning. Mix well then set aside.

3. 3

   Place the steaks in a ziplock bag. Add the buttermilk mixture making sure the steaks are fully submerged. Close the bags and refrigerate at least four hours, but preferably overnight.

4. 4

   Remove from the refrigerator and allow to reach room temperature.

5. 5

   --- Make your spice mix ---

6. 6

   Add all the dry spices together in a small bowl or ramekin. Set aside.

7. 7

   --- Prepare Wash ---

8. 8

   Place a 1/4 cup of all-purpose flour in a bowl. Add 1/2 teaspoon of the spice mix plus a combination of the vodka and water. Mix well into a thin batter-like consistency. Dunk the chops into the batter and coat them well.

9. 9

   --- Dredge the Steaks ---

10. 10

    Combine 1 cup of the corn meal plus another 1 tablespoon of the spice mix in a medium bowl. Mix well. Dredge the pork steaks in the dry flour mixture then set aside on a wire rack-lined baking sheet. Shake off any excess flour if needed/

11. 11

    --- Fry the steaks ---

12. 12

    Pre-heat your deep fryer or large skillet (cast iron skillet preferred) to about 330 degrees F. Add the steaks and fry for about 2 minutes per side. Remove the steaks and repeat for your next batch.

13. 13

    Heat temperature to 350-360 then fry for another 1-2 minutes

14. 14

    Remove pork steaks and allow pork fat to drain in a paper towel lined bowl or on a wire rack cooling set-up.