I did this meal twice once with pork sizzle steaks and once with pork shoulder steaks so I could see the difference and it wasn’t much but the sizzle steaks were easier and quicker to cook but the shoulder steaks had more flavour to them. This is for 2 people but can made into a 4 person meal just by doubling up the ingredients or if you are just wanting a light snack this can be used for 1 wrap each for 4 people.
In this I used
- 1 pack of pork shoulder steaks/sizzle steaks
- 1 pack of mushrooms
- 1 red onion
- 4 tortilla wraps
- 1 fresh red chilli
This difference between shoulder steaks and sizzle steaks are that the sizzle steaks are thin steaks (double the thickness of standard bacon) and are from the belly of the pig and not the shoulder.
I started by cutting up the onion and placing it into a small sauce pan (milk pans work) and liberally covering in water and setting on a simmer for around 10-15 mins to make it soft (as my partner she is a little fussy on onion and it needs to be soft) if you don’t want super soft onion you can stirfry it in the wok first before you add the mushroom to get it cooking.
while the onion is cooking I cut the pork into strips and the mushrooms to be prepared as this meal cooks fast.
then I add the onion and its water to the wok with the mushrooms and have them on a high heat for around 5 mins stirring constantly to get the mushrooms soft and cooked, then using a large sauce pan lid to keep the contents in the wok. I drained the water from the pan and added the fresh chilli that has been diced up nice and small as well as adding the pork.
Then around 5-10 mins of stirring the pork should be cooked though so there is no pink in the pork at all. The taste of the chilli should have seeped into the pork and onion and there will be a pleasant spicy kick to this meal. the sizzle steaks will cook a lot faster than the shoulder steaks and will be done in around 2-5 mins.
this one is the shoulder steaks and the picture below is of the sizzle steaks where I didn’t use mushrooms but both are equally enjoyable. This can e done without the chilli if you are not a fan of spic foods and will still be just as enjoyable.