The Gravy Boys’ Pork Steak Gravy, or, “Recession Gravy,” a rich and hearty pork steak gravy, transforms budget-friendly cuts of meat into a deeply flavorful dish, slow-cooked until tender and served over Louisiana rice.
Pork Steak Gravy
Ingredients
- 5 pounds bone-in pork shoulder steak (about ½ inch thick)
- Cajun seasoning, to taste
- 2 cups all-purpose flour
- ½ cup vegetable oil
- 3 medium yellow onions, small dice
- 2 green bell peppers, small dice
- 3 celery stalks, small dice
- ¼ cup minced garlic
- 2 dried bay leaves
- 1 cup beer (pilsner or ale)
- 2 quarts low sodium chicken stock
- 2 tablespoons Worcestershire sauce
- Tabasco, to taste
- Hot cooked rice, to serve
Instructions
- Pat the pork steaks dry with a cloth and season them with the Cajun seasoning and don’t be shy about it!
- On a baking sheet, coat the pork steaks with flour until the entire surface is coated.
- Add the oil to an 8-quart Dutch oven, and turn heat on medium-high.
- Working in batches, fry the pork steaks in the oil on both sides and then reserve on the side on a baking sheet. We want a nice brown crust slightly darker than a good piece of fried chicken. The oil should be hot enough to get a good crisp but cool but not so hot that it burns the small flour particles that break off. Be sure to not overcrowd the pot and take your time.
- Add the onion, bell pepper, and celery to the pot, and scrape the bottom with a wooden spoon vigorously to unstick the grimilles (the little bits stuck to the pan). Cook and stir occasionally for 10 to 15 minutes until a dark brown color is achieved.
- Add the garlic and the bay leaves along with 4 teaspoons of Cajun seasoning, and cook for 1 minute. Add the beer to deglaze and then cook for an additional minute, stirring constantly.
- Return the pork steaks to the pot along with the stock and Worcestershire on a high heat, and bring to a boil. Once boiling, reduce the heat to low-medium.
- Let this cook, uncovered for 1½ to 2½ hours, stirring every 10 minutes or so. As the stock reduces, the gravy will become much thicker, almost like a gumbo. Additionally, the pork steaks should start to fall off the bone. A little prodding with a wooden spoon can aid this process.
- Sing, dance, and have a beer (or three).
- Once the meat is falling apart and the gravy is nice and thick, it’s ready! Add additional Cajun seasoning and Tabasco to taste. Serve over long-grain Louisiana rice.
Notes
Kitchen Tip
If the gravy is a little too thick, you can thin it with additional stock to your liking. The texture should be akin to a thick gumbo or a stew and should be able to coat rice well.
If the gravy is a little too thick, you can thin it with additional stock to your liking. The texture should be akin to a thick gumbo or a stew and should be able to coat rice well.
