Pork Shoulder Blade Steaks are one of the cheapest cuts of pork that there is and they have some great flavor. Today's Cherry Mango Sauce really dresses up this bargain priced cut of pork. The glaze is made in a way that is similar to making mango chutney.
Old fashioned Hawaiian style tropical fruit glazes for pork and ham were popular shortly after WWII ended. In fact, America went through a Hawaiian style food craze nationwide back in those days. Part of the reason why had to do with service personnel stationed in Hawaii bringing the local recipes back home. Comfortable tropical Hawaiian Island food provided the stress relief that America needed at that time.
Hawaiian chefs are some of the greatest pork cooking chefs that there is. During the war era years, there was plenty of canned food around. Hawaiian cooks used Canned Fruits Packed In Heavy Syrup to make sauces for pork, ham and Spam back in those days. Soon every cook on the mainland started cooking Hawaiian style pork or ham glazed with canned fruit. After a few years, Hawaiian style canned fruit glazed ham or pork became a standard American diner entrée. Hawaiian style canned fruit glazed pork chops are still occasionally offered at low cost buffets.
Cherry Mango Sauce:
This recipe yields about 1 1/4 cups of thick glazed fruit sauce or enough for 1 pork blade steak.
Fresh fruit and dried fruit is use to make the glaze, instead of the 1940's style canned fruit and maraschino cherries.
Step 1: Gently boil 2 cups of water in a sauce pot over medium heat.
Add 1/3 cup of sugar.
Add 1/4 cup of apple cider vinegar.
*Taste the mixture. The mixture should taste like a sweet and sour sauce. Adjust the balance of sweet and sour flavor if necessary.
Step 2: Add 1/4 cup of finely chopped onion.
Add 1 teaspoon of minced ginger.
Add 3 tablespoons of chopped red bell pepper.
Add 3 tablespoons of chopped dried cherries.
Add 1/3 cup of small chopped fresh mango.
Add 1 pinch of cayenne pepper.
Add 1 pinch of allspice.
Add 1 small pinch of turmeric.
Add sea salt and white pepper to taste.
Step 3: Return the sauce to a gentle boil.
Reduce the temperature to low heat.
Simmer and reduce the sauce over low heat, till it is medium thick consistency with a minimum of excess liquid.
Take the pot off the heat.
Hawaiian Cherry Mango Pork Steak:
This recipe yields 1 entrée.
Step 1: Remove the excess fat from a 12 to 14 ounce pork blade steak.
Step 2: Place 1/2 teaspoon of Indian Yellow Curry Powder in a small mixing bowl.
Add 2 pinches of sea salt.
Add 2 pinches of black pepper.
Season and dry rub the pork steak with the spice mixture.
Step 3: Refrigerate the seasoned spiced pork steak for 30 minutes.
Step 4: Place the pork steak on a broiler pan that is brushed with vegetable oil.
Broil the pork steak on both sides, till it is fully cooked and it begins to caramelize with brown highlights.
Remove the pan from the oven.
Step 5: Spoon 1/3 of the Cherry Mango Glaze on the pork steak.
Cook the sauced pork steak under a broiler, till the glaze lightly caramelizes.
Step 6: Remove the pan from the oven.
Flip the steak over.
Spoon the remaining Cherry Mango Glaze on the pork steak.
Return the pan to the broiler.
Broil till the fruit glaze bubbles and lightly caramelizes
Remove the pan from the broiler.
Place the pork steak on a plate.
Sprinkle lightly toasted shredded coconut across the back edge of the pork steak.
Serve with a potato and vegetable of your choice.
*The Hawaiian Cherry Mango Pork Steak in the pictures was served with asparagus, roasted eggplant and roasted garlic Thai basil mashed potatoes.
This is a delicious Hawaiian style pork steak recipe!