Teriyaki Pork Steaks

Friday 29 December 2017

I was recently asked if I would like to try some of the new range of fresh pork raised without anti-biotics from The Black Farmer. Leading the way in being the first mainstream brand to introduce the produces, The Black Farmer has worked closely with partner farms to establish farming and production methods in response to the rising resistance to antibiotics. The selection of fresh British pork cuts from RSPCA assured pork can be easily identified by the blue Antibiotic Free swing tag.   

The Black Farmer range comprises a Shoulder Joint; Fillet Medallions; Loin Steaks; Loin Chops; Belly Joint and Belly Slices. Like many, The Black Farmer loves good roast pork and the meat is not the same without perfect crackling. His way is to score the fat, massage with oil and a good rub of coarse sea salt, then 20 minutes at a very high heat in the oven, before turning it down. Works every time!

The unique farming method means that the sows are free to roam outside and are fed on only vegetarian feed. The system guarantees that piglets are born outdoors and reared without the use of antibiotics from birth. Such a high level of welfare means that there is a consistent supply of healthy, natural pig meat from happy pigs. And happy pigs means happy tummies!  

Wilfred Emmanuel-Jones, The Black Farmer, comments: “Unbeknown to the consumer, pork rearing involves the regular use of antibiotics. The farming industry will tell us that it is in the best interest of the animals, and I for one don’t want to see animals suffer unnecessarily. If they need antibiotics, they should be given them. Overuse and unnecessary use of antibiotics is leading to disease resistant strains. I believe that there is a growing number of consumers who prefer not to be consuming meat that has been inoculated, just as there are consumers who prefer their meat to be reared to organic standards or within RSPCA Approved guidelines. The consumer has been fantastic at pushing our industry into improving farming practices, making this country’s animal welfare standards some of the best in the world. Raised without antibiotics is another step in that direction. I am glad to be the first to market with this concept in pork cuts.”

With the holidays and everything today was the first opportunity to cook some of the product and I chose to do Loin Steaks.  They looked really good, with a nice marbeling, and yet at the same time they appeared to be quite lean.

We are very fond of Asian flavours and I decided to cook these in a Teriaki flavoured sauce/marinade. It was a great choice!

Dark soy, garlic, rice wine vinegar, ginger and a bit of honey are all you need for the sauce.  Normally I would top with a ring of pineapple, but  . . .

All I had in the cupboard was a tin of pineapple chunks.  Not to be put off by that, I simply topped the steaks with well drained pineapple chunks, and they worked quite well, perhaps not as attractive as rings might have been but still just as delicious!

These pork steaks were really delicious.  There was none of that piggy smell you sometimes get from pork.  They were lean and tender and went down a real treat! I used the rest of the tin of pineapple chunks to make a pineapple garlic fried brown rice, a favourite recipe we like to use from Damn Delicious.  I did not add the ham today because we didn't need it.  We had that lovely tasting pork instead.

I liked that I was eating meat that was not only higher welfare, but that wasn't pumped full of anti-biotics . . .  and it was delicious.  I can't wait to try the rest of it!

*Baked Teriyaki Pork Steaks*
Serves 4
Nicely flavoured and tender pork with a delicious sauce and glaze! 

4 pork loin steaks
4 pineapple rings

For the sauce:
80ml dark soy sauce (1/3 up)
2 cloves garlic, peeled and minced
3 TBS rice vinegar
3 TBS water
3 TBS honey
1 TBS minced fresh ginger

Preheat the oven to 200*C/400*F/ Gas mark 6.  Line a baking dish with aluminium foil and butter the foil.  Lay the pork out in a single layer in the pan.  Place a pineapple ring on top of each. Whisk together the sauce ingredients to combine.Pour over and around the pork.  Bake in the preheated oven for 35 to 40 minutes, basting with the sauce every 10 minutes.  Serve hot with some of the sauce spooned over each.

The full range is now available at Ocado.com.

About The Black Farmer 
The Black Farmer is one of the UK’s leading gluten free brands marketing a range of higher welfare, award winning pork sausages, chicken, burgers, meatballs, pork cuts, bacon, eggs and cheese. Launched 12 years ago the brand has gone on to great success with its products available in all the major UK high street and online retailers. The brand’s founder, Wilfred Emmanuel-Jones is in his own words ‘a poor boy, done good’. He was born in Frankfield, Clarendon, Jamaica and then, after his parents came to the UK in the 1950s, was raised in inner city Birmingham. For a number of years Wilfred worked as a chef before pursuing a career in television. In 2000 Wilfred fulfilled a lifelong ambition to buy a small farm in Devon. This inspired him to develop and launch The Black Farmer – a name coined by his Devon neighbours. His Premium Pork sausages are one of the country’s leading brands of super premium sausages.

I can't wait to try the rest of the range.  I was very impressed with these loin steaks.  Thanks Black Farmer!

Note - Although I was sent the pork free of charge for the purpose of review, I was not required to write a positive review in exchange.  Any opinions are my own.


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