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Dinner Recipe

Seared Pork Shoulder with Sungold Scallion Sauce

Spencer Huey

Seared Pork Shoulder with Sungold Scallion Sauce

Spencer Huey

Serves 1-2 people


1 pork shoulder steak (cut 1in thick - about 1.25-1.5 lb)
neutral oil
1 pint sungold tomatoes, halved (or other cherry tomatoes, or 2-3 medium tomatoes)
3 green onions
1 medium garlic clove
olive oil
1 lemon
1 teaspoon red wine vinegar
Fennel flowers or other herbs (parsley, cilantro, green onions)


Season pork steak with salt on all sides. If you have the time, season it the night before (or even a few hours ahead) for a juicier, more tender and more flavor steak. Take the steak out from the fridge about 1 hour before cooking. This tempering will bring the steak closer to room temperature and lessen the temperature gap which results in more consistent cooking.
Sear the pork. Heat up a cast iron or other heavy pan to medium high heat and add 2 tablespoons neutral oil. Lay the steak in away from you to prevent oil splatter. Let it cook undisturbed for 5-7 min until a nice golden crust forms. Flip and cook for another 4-5 min until golden on the other side. You can also cook the pork steak on a medium high grill. If the pork is thicker, finish in a 300 degree oven. Let it rest for 5-10 minutes before slicing.
Make the sauce by combining the green onions, tomatoes, grated half of 1 garlic clove, zest of 1 lemon, olive oil, red wine vinegar and salt. Let it sit to bring out juices.
Slice the pork steak and spoon the tomato green onion sauce over. Finish with the fennel flowers (or other herbs).

This is a relatively easy meal to cook during a summer night. Seasoning the pork (or any meat but seafood) with salt ahead of time really works to tenderize and flavor the meal. Although it takes some planning ahead, it can make a huge difference.

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