Pork steaks marinated in honey/yogurt/garlic/turmeric glaze, with beet & snow pea salad

Part of a modern farmer’s job is showing you delicious, seasonal things that you can cook with our products!

I love to cook and wish I could cook like this every day. Alas, my days are usually much more simple and speedy fare with the hectic schedule that we keep.

This is a fresh Meishan ham steak (fresh, not cured thin sliced pork steak) marinated overnight in a yogurt/honey/garlic/turmeric mixture and pan-seared about 3 minutes per side. If this were supermarket pork, you’d says “gosh, that’s raw!” But this is heritage pork, that starts off as red as beef… so the finished color is also pink, not white. This is just my preference for cooking, I consider this to be “medium”.

We fixed this over jasmine rice, with a chilled beet and snow pea salad over the top, using Chioggia and golden beets from the garden, green onion, and snow peas. It was delicious!

If you’d like snow peas or beets to pick up at the Saturday market, send me a PM. I’ll be custom-harvesting beets for customers who’d like to purchase, because my beet harvest is limited.

Get the recipe HERE.

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