Tomato Braised Pork Steaks

Ingredients

• 1 kgpork scotch fillet or pork shoulder, bone-in or boneless
• 4 mediumtomatoes, chopped
• 1 tbsptomato paste
• 1 tbsplight soy sauce
• 2 tbspbrown sugar
• 1 tbspcane vinegar
• 360 ml (1½ cups)pork stock
• 1onion, thinly sliced
• 6 clovesgarlic, minced
• 2 tbspolive oil
• 2 tbspground cumin
• to tastesalt
• to tastefreshly ground black pepper

Instructions

1. 1

   Season the pork

   Season both sides of the pork steaks with salt and pepper.

2. 2

   Brown the steaks

   Heat the olive oil in a large pan over medium-high heat. Add the pork and brown it for about 4 minutes on each side.

3. 3

   Set pork aside

   Take the pork steaks out of the pan and set them aside.

4. 4

   Cook the aromatics

   In the same pan, sauté the onion and garlic for about 2 minutes, until fragrant and translucent.

5. 5

   Soften the tomatoes

   Add the chopped tomatoes and stir for 2 minutes, until they begin to break down.

6. 6

   Build the sauce

   Stir in the tomato paste, soy sauce, brown sugar, vinegar, stock and cumin. Bring the mixture to a simmer.

7. 7

   Return the pork

   Put the pork steaks back in the pan and turn them to coat with the tomato mixture.

8. 8

   Braise until tender

   Turn the heat to low, cover the pan and simmer for about 30 minutes, or until the pork is fully cooked and tender. Taste the sauce and add salt or pepper if needed.

9. 9

   Serve with sauce

   Transfer the pork steaks to a serving platter and spoon the tomato sauce over them.

What are tomato-braised pork steaks?

This is a Filipino-style braise of browned pork finished in a tomato sauce that balances savoury, sweet and tangy flavours. The dish draws on familiar home-cooking ingredients, with pork and tomatoes forming its hearty base.

Here, browning builds flavour before the meat simmers in the same pan with garlic, onion, stock and cumin. That sequence gives the sauce time to soften and cling to the pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 35g protein, 14g carbs, 35g fat.

The pork supplies most of the protein and fat, while the brown sugar and tomatoes contribute most of the carbohydrates. Serve a steak with a moderate portion of rice and add vegetables to round out the plate.

Choosing the pork

Pork cut: Scotch fillet and shoulder both suit a slow, covered simmer; bone-in or boneless steaks can be used. Pieces may vary in thickness, so use tenderness as well as the stated cooking time to judge when they are ready.

Seasoning: Salt and pepper go on before browning, while soy sauce adds savouriness to the braising liquid. Taste the finished sauce before adding more salt, as the stock and soy sauce already contribute seasoning.

Getting a good sear

Hot pan: Let the oil heat over medium-high before adding the steaks so their surfaces brown rather than simply warming through. If all the pieces do not fit comfortably, brown them in batches.

Leave them alone: Give each side about 4 minutes to colour before turning. The pork will finish cooking in the sauce, so the aim at this stage is browning, not cooking it through.

Building the tomato sauce

Aromatics: Cook the onion and garlic for about 2 minutes, until translucent and fragrant. Keep them moving if the pan is very hot so the garlic does not catch.

Tomatoes: Stir the chopped tomatoes for 2 minutes, until they start to break down. The tomato paste, vinegar and brown sugar then deepen and balance the sauce as it simmers.

Braising to tenderness

Gentle heat: Once the pork is coated, lower the heat and cover the pan for the 30-minute simmer. A gentle simmer helps the meat become tender without rapidly reducing the liquid.

Doneness: Check that the pork is fully cooked and tender before serving. If it needs more time, continue simmering gently and check it again.

What to serve alongside

Rice: Plain steamed rice is a simple match for the sweet-savoury tomato sauce and makes the meal more filling. Spoon extra sauce over the rice at the table.

Vegetables: Serve with steamed greens or a crisp salad for freshness alongside the rich pork. Keep sides simply seasoned so they do not compete with the sauce.

Recipe notes & tips

• Pat the pork dry before seasoning if its surface is damp, to help it brown.
• Use a large pan so the steaks have room to brown rather than crowding together.
• Scrape the browned bits from the pan as you stir in the stock to incorporate their flavour into the sauce.
• Keep the simmer gentle once the pan is covered.
• Taste the sauce at the end before adjusting its salt, since soy sauce and stock can be salty.

Variations

• Use chicken: Brown chicken pieces and simmer them in the sauce until fully cooked.
• Add chilli: Stir in fresh or dried chilli with the garlic for heat.
• Use another vinegar: Substitute a mild vinegar if cane vinegar is unavailable, adjusting to taste.
• Add peppers: Stir sliced peppers into the pan with the tomatoes for extra vegetables.
• Thicken the sauce: Simmer it uncovered briefly after removing the cooked pork if you prefer it thicker.

Common mistakes to avoid

• Crowding the pan: The pork may steam instead of browning; work in batches if needed.
• Turning too soon: The steaks may stick or colour unevenly; allow about 4 minutes per side before checking.
• Burning the garlic: It can turn bitter; keep the onion and garlic moving and lower the heat if they darken quickly.
• Boiling hard: A vigorous boil can reduce the sauce too quickly; keep the covered pan at a gentle simmer.
• Adding salt too early at the end: Soy sauce and stock already season the sauce; taste before adding more.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions