Spring Stir Fry w Pork Skirt Steak

Pork Skirt steak can be prepared just like beef skirt steak. When I’m butchering a hog, it is often a cut that I pull off for eating the same night. This one made a lovely stir fry with spring vegetables from The Culinary Gardener.  

1-2 pork inside skirt steaks or 1 pork bavette cut, trimmed
2 T. rice wine vinegar
2 t. toasted sesame oil
2 T. soy sauce
1 whole star anise
2 t. black peppercorns, whole
neutral oil
salt to taste
1 lb spring vegetables (I used thinly sliced radish, halved baby salad turnips, chopped green garlic, chives, and itty bitty baby bok choy)
lime wedges to garnish

Combine the vinegar, sesame oil, soy sauce, star anise, peppercorn, and a splash of oil in a bowl. Slice the skirt steak(s) into long thin strips, across the grain. Place the skirt steak pieces into the bowl of marinade and refrigerate 2-3 hours.

Prep your vegetables as you like. You’ll want to cut them so that they can cook fairly quickly, so— thin strips or slices. Look at the ingredient list to see how I prepared mine.

Heat a wok until it smokes. Add some neutral oil, maybe 2 Tablespoons or so. As soon as the oil shimmers, toss in the marinated meat. Stir fry the meat until it is just browned, then toss in the vegetables. If you are using any greens (like my radish tops and bok choy babies), don’t add those in just yet. Stir the vegetables as they cook. When they become glassy and start to char, and the meat has some really nice browning, add in the greens. If you want, dump your meat marinade into the wok at this point, and let it cook off as your greens just wilt. Remove from heat and enjoy with steamed rice, a squeeze of lime, and some good chili sauce.