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Asian style cherry smoked pork leg with DP Peking rub in the MMX

StormbringerStormbringer Posts: 1,453
The pork leg steak cut was a new one on me. As it sounds a 1 inch-ish thick cut across the pigs front leg. I cooked this low and slow with some Dizzy Pig Peking rub, marinating halfway through with a hoisin-based sauce. Then seared at the end. I tried serving it two ways, first as simple slices and the next day taking the leftovers, cutting them up and stir frying with more sauce and sesame seeds. I preferred the latter. Full details here:

https://www.thecooksdigest.co.uk/2019/01/11/asian-style-pork-leg-steak/ 

The cut itself is bloody cheap here in the UK (comparatively speaking), £5.50 for a 2.3kg cut. 

Rubbed and in the Minimax ... it only just fit:

Sliced:


The second meal:


Thanks for looking folks!
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
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| My food blog ... BGE and other stuff http://www.thecooksdigest.com
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Comments

  • cookingdude555cookingdude555 Posts: 2,208
    Oh my that looks delicious. 

    John - SLC, UT

    2XL, XL, 3 Larges (each kid gets one), Med, MM, 2 Minis

  • StormbringerStormbringer Posts: 1,453
    Oh my that looks delicious. 
    Thanks bud. Dunno if pork leg steak is a thing on your side of the Atlantic, maybe worth a try if it is.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


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