How To Broil Shoulder Pork Steak!

you know you’re goodyes you are yes you are yes you good allright sorrytalking to myself sometimes chef Sergeis here let me remind you why we’rewatching this because I’m losing weightwith a healthy cooking and would Irecommend my recipes and guess what 68pounds so fartoday we’re gonna cook pork pork not thebest choice but once in a week I’mcooking pork because I love it and alittle bit of usual method and we’regonna use our oven which is with thebroiler today we have my favorite cutwhich is says here poor bone in shoulderblade steak so it’s pretty much takesometimes they they call it contrastingokay that’s a nice pork pieces notreally expensive around $3 per pound asmuch where them better than pork chopsand I cut it just in the middle so wehave more portions and it’s easy to cookmaybe a little bit too much here theythe fat that is very very goodthe last species all right doneall right tomorrow yeah they’re gonnause a lot of onions Tina’s okay we needit all design hands for tomato becauseif you about the flavor softness andtaste you remember we’re doingeverything we saw sauce around half ofthe car we don’t put a lot half of thecap what I wanna do our meat flow inthis sauce no it’s a just for tastegranulated garlicdon’t use the garlic powder because it’snot really in it all we use thegranulated it’s more taste and textureup therebasil always good with a pork specialmarinated pork and that’s okay too dryspice not a fresh that’s fine myfavorite paprika and don’t be shy likealways in the paprikaand I’m gonna add little kitchen sugarin the kitchen but just a little bit toget it moister that’s fine and we mix itup so the marinated of this meat Iusually wait for a couple days you don’thave to because it can be like couplehours is still gonna be okay don’t beshy and the spices here I probably putnot enough you see the moisture rightnow if you mix it very good your soysauceyour little ketchup and a lot of onionsso this is ready for my knee and we’regonna put our refrigerator and we’regonna cook later I marinated this meatfor five hours and I’m ready to cook mydinnerit’s Saturday night so what I will dothere’s a lot of Jews here now it’s goodI want to put his son am backok looks good all design Ian’s going ontop little by little we’re gonna make itbeautiful and still gonna be a lot ofjuice on it whatever is left of themarinade you can put on top ready to goto the oven and not just our broiler andit’s usually 525 degrees and the mostimportant thing just put this sheet panon the bottom maybe not really barabarabut on the bottom so it’s not a burn soquick and you will see the effect ofthis cooking is gonna be the same likean ax grill outside all right guys it’sexactly 30 minutes being in therebrotherso it’s cooked pretty much quick andlook at this this is looks even betterthan the grill a little bit burn just alittle bit like an ax grill is thatbeautiful so ok see you don’t have toreally go outside and when it’s cold andI make it the grill think so I’m doingeven kebabs under broad so it’s prettycool guys hey thanks for watching mebrother gonna have a shutup basket todaystay healthy my friends bye bye