Ingredients

The following ingredients have 4 Servings
  • 2.2 pounds Boston Butt pork steak (cut about 1/3 inch thick)
  • 4 tablespoons soy sauce (more or less)
  • 1 tablespoons lemon juice
  • 1 tablespoons Worcestershire sauce
  • ½ small red onion
  • ½ small white onion
  • 4 cups chicken bone broth
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil (for frying)
  • ½ teaspoon low carb sugar substitute (optional)
  • 3.5 tablespoons soy sauce (more or less)
  • 1 tablespoon Worcestershire sauce
  • ⅓ cup lemon juice
  • Salt and Ground Black Pepper (to taste)

Instruction

  • Wash pork and pat dry with paper towel. Season with salt and black pepper.
  • In a cup, mix soy sauce, lemon juice, worcestershire sauce. Pour over pork steak. Marinate for 4 hours or overnight.
  • Heat pan with olive oil. Sauté onions until translucent. Set aside.
  • In the same pan, pan fry pork steak for 1 to 2 minutes each side in batches. Set aside. Reserve marinade.
  • In the same pan, opt to discard oil. Pour broth, reserved marinade, soy sauce, lemon juice, worcestershire sauce and bring to a boil. Add seared pork steak, cover pan and allow to boil for 5 minutes. Make sure the broth covers the entire pork steak pieces. Simmer for 45 minutes or until pork steak is fork tender. Opt to add some sweetener to balance the tartness of lemon if not adding more soy sauce.