We have found a new favorite cut of meat, the pork skirt steak. The cut is rich, has some chew and texture and shows enormous potential. Today we played with the skirt steak from our half a pig. We cooked it sous vide and then sauteed it in whole butter. A quick pan sauce with Meyer lemon juice and an onsen egg just about finished the dish. A white anchovy disk we developed in our recent workshops provided crunch, seasoning and sharp acidity to this incredible cut of meat.
*we see that LaTienda offers Iberico Pork Skirt Steaks for sale, when they are not out of stock. Till then ask your local butcher to hook you up.
