Serves 4
65 min
Pork Shoulder With Pineapple and Sesame Broccoli
Recipe GLPRd061be0c9821b0
Pan-seared pork shoulder steaks finished in a tropical pineapple glaze, served alongside roasted broccoli with sesame seeds and shallots. A balanced one-pan meal that combines savory, sweet, and earthy flavors.
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Ingredients
1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt)
Kosher salt, to taste
1 (1-inch) piece fresh ginger, peeled and finely grated
1 garlic clove, finely grated
1 tablespoon plus 2 teaspoons balsamic vinegar
1 tablespoon plus 2 teaspoons soy sauce
1 1/2 pounds fresh broccoli
3 small shallots, thickly sliced
2 tablespoons olive oil
2 tablespoons sesame seeds
1 tablespoon vegetable oil
1/2 small pineapple, peeled and cut into 1/2-inch pieces
1 tablespoon unsalted butter
Directions
Preheat oven to 450°F (232°C) and place a roasting pan inside to heat. Cut the pork shoulder into four steaks approximately 1 inch thick. Season all sides generously with kosher salt. In a small bowl, combine the grated ginger, grated garlic, 1 tablespoon balsamic vinegar, and 1 tablespoon soy sauce; set aside.
Trim the broccoli by removing the stalk and cutting the florets into large pieces. Peel the stalk and slice into 1/4-inch-thick planks. Bring a large pot of salted water to a boil. Blanch the broccoli stems and florets for about 10 seconds until bright green, then transfer immediately to an ice bath or cold water to stop cooking. Pat dry. In a medium bowl, toss the broccoli with the sliced shallots, olive oil, and sesame seeds; season with salt.
Heat the vegetable oil in a large skillet (preferably cast iron) over medium-high heat until shimmering. Place the pork steaks in the pan without moving them and cook for about 5 minutes until the bottom is deep golden brown. Flip the steaks and cook for another 3 minutes, then check with an instant-read thermometer inserted into the thickest part. The pork is safely cooked when it reaches 145°F (63°C) for medium doneness. Transfer to a cutting board and let rest for 10 minutes.
Pour off excess fat from the skillet. Add the pineapple pieces and cook over medium heat, stirring frequently. If the pan becomes too dry, add a splash of water to keep the mixture saucy. Cook until the pineapple is slightly softened and has some light browning, about 3 minutes. Stir in the butter and any accumulated pork juices from the cutting board. Continue cooking and stirring until the sauce becomes glossy and emulsified. Stir in the remaining 2 teaspoons balsamic vinegar and 2 teaspoons soy sauce. Taste and adjust seasoning with salt as needed.
Transfer the broccoli mixture to the hot roasting pan. Roast for 8–10 minutes, stirring halfway through, until the broccoli is lightly browned but still crisp-tender. Remove from oven and toss with the pineapple-ginger dressing. Season with additional salt if desired. Divide the roasted broccoli among serving plates and top with a pork steak, spooning the pineapple sauce over each portion.
