Pork shoulder steak w/ toasted sesame oil aioli

Pork shoulder steak w/ toasted sesame oil aioli

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Dear citizens of earth,

Look, each and every one of us can either choose to self-isolate and let this coronavirus fiasco blow over in a few weeks.

Or, you can continue to meet up with your buddies and talk about dicks and boobs over boozes while dragging your world, correction, our world, into months and months of economic Arma-fucking-geddon.

It’s not really a choice.  Because guess what, it’s too late to be South Korea.  That ship has sailed.

So go and stay home.  Work, watch TV, jerk off, or cook this, whatever.  Just don’t be an idiot.

Pork steak enthusiast,


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*UPDATED ON JAN 16TH, 2022: I’ve changed the sauce recipe to get a thicker consistency, and also the pork steak cooking method to get a more consistent, perfectly-cooked result. 

Pork shoulder steak w/ light sesame oil and egg yolk sauce

Serving Size: 2


  • 1 lb (470 grams) pork shoulder steak 1 1/2~2" thick (see note *)
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 large egg yolks
  • 1 clove of garlic, peeled
  • 2 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp + 1/8 tsp freshly ground black pepper
  • 3 tbsp toasted sesame oil
  • 2 tbsp canola oil
  • 1 tbsp capers, roughly chopped
  • 6 fresh shiso leaves, finely chopped (if unavailable, fresh mint, arugula, tarragon or herbs of your choice)


  1. Marinate the pork shoulder steak with sea salt and ground black pepper for at least 2 hours to 6 hours in the fridge.
  2. Place the pork shoulder steaks on a baking rack that's sitting on top of a baking sheet. *Insert a thermometer into the center of one of the steaks, then place in the center of a cold oven, then start the oven on 300 F/150 C. Let the steaks slowly heat up until the thermometer reads 140 F/60 C, about 20 to 30 min depending. Then remove the steaks from the oven.
  3. Meanwhile, make the sauce. Because of the small quantity of the recipe, this is easiest if done with an immersion blender inside a cylindrical container. You can also use a whisk, electrical or by hand, but grate the garlic instead of whole. In a tall container, add yolks, garlic, Dijon mustard, sea salt and black pepper. Heat the toasted sesame oil and canola oil in a small pot until it starts to smoke a little. With the immersion blender running (or whisk), slowly drizzle in the hot oil into the yolk-mixture. The hot oil will semi-cook the yolk, forming an emulsion like thick mayonnaise. Set aside at room-temperature until needed.
  4. Heat a heavy-bottomed or cast iron skillet over high heat with canola oil, until smoking. Add the pork steaks and 1 tbsp of butter and cook until the first side is golden browned, just a couple min. Turn the steak and add the remaining butter and fresh thyme, and let cook until all sides are golden browned, another couple min. REMEMBER, the steaks are already cooked in the oven. All we're trying to do here is to create a caramelized crust. Let the steaks rest for 5 min (this method doesn't require such a long resting time). Add any juice that came out of the steaks and mix into the sauce.
  5. Cut the steaks in large pieces, which should be medium~medium-well doneness with a faint of pink in the middle. Anything beyond that, you have overcooked your steak.
  6. Serve the steaks immediately with sesame oil and yolk sauce, chopped capers and shiso leaves (which pairs beautifully with pork). Drizzle a little bit of the pan-fat on top because you mean business.


* Pork shoulder, confusingly also known as pork butt, is a relatively well-marbled cut of pork. Typically used in long stews, pork shoulder can be very tender and juicy when cooked to a medium~medium-well doneness. It is CRUCIAL that the steaks are 1 1/2" ~ 2" thick, preferably located at the fattier region of the cut itself. It can be two separate pieces or one whole piece.

  • sofia

    March 25, 2020 at 7:00 PM Reply

    How am I supposed to buy pork if I’m staying home? the real quarantine issue

    • mandy@ladyandpups

      March 25, 2020 at 10:06 PM Reply

      Sofia, in the case of no valid supermarkets nearby, you’re allowed to lick the screen (after alcoholing the shit out of it).

  • Didier gombert

    March 25, 2020 at 7:23 PM Reply

    You’re the best. Keep up your witty commentary to season your imaginative cooking. Isn’t it time to go sous vide? Induction cooking was leading edgie at some point too.


    • Jamie

      March 25, 2020 at 9:38 PM Reply

      Thank you for your straightforward post. My ass will stay the fuck home and make this tonight.

    • mandy@ladyandpups

      March 25, 2020 at 10:05 PM Reply

      Didier, I definitely thought about sous vide this, but then this is prolly not the best time to ask ppl to spend money on gadgets lol.

  • chinazorominyi

    March 30, 2020 at 7:23 PM Reply

    The funniest and best short open letter I have ever received. I can’t lay my hands on half of those ingredients in that list. I will do that when the pandemic goes away.

  • E

    April 1, 2020 at 8:44 AM Reply

    Yeah, I made this recipe for our anniversary and it rocked. It was somehow both fairly simple and easy, but fancy as heck and amazingly delicious. Also, I am now addicted to the chili oil from your cookbook (and other recipes). Thanks for the much needed escapism!

  • Lori

    April 5, 2020 at 8:03 AM Reply

    Had a pork butt in the freezer. Made this for dinner tonight, butchered my own bone-in pork butt to take out the bone and cut it into steaks with cubed meat scraps. Other than that, a really easy recipe! I had Asian greens from my CSA farmer that I chiffoned alongside and the sauce was OH-MY-GOD-DELICIOUS! Loved your detail about cook time=perfect. Added the capers and I loved how the salty brininess contrasted the creaminess of the sauce. All in all, a perfect meal and a perfect Keto meal!

  • Jessi

    April 8, 2020 at 4:21 AM Reply

    I made this yesterday evening and was delighted. I missed the step of slowly adding the oil while blending the sauce ingredients, but was able to save it by placing the jar atop a trivet in a pot of boiling water and whisking the mixture until it barely thickened into something less watery. Shiso isn’t available in the PNW garden until July, but the mint was a great alternative. I served it with a side of grilled shiitake slices and brown rice.

    I am on my fourth week of a stay-at-home order and found there is no cookbook (or food blog) better suited for these times than yours. I thumb through it daily. Great work!

  • dana cabalza

    October 18, 2020 at 7:23 PM Reply

    I wonder if I could substitute whole milk with coconut milk? Im not allowed to eat dairy at the moment but I am dying to try out this recipe

    • mandy@ladyandpups

      October 19, 2020 at 1:09 AM Reply

      Dana, I’m gonna guess no on that one. Coconut milk and sesame oil is not a natural pairing.

  • C

    August 9, 2021 at 2:24 AM Reply

    Hi Mandy! Is there a substitute for the raw eggs? Alternatively, is there any way for the egg yolk sauce to be “cooked” before consumption? Thank you!

  • Sandy Black

    September 20, 2021 at 10:19 AM Reply

    Made this tonight and it was AMAZING! So simple but perfect. The sauce was similar to a tonnato but without the tuna and anchovy. Wow! We’ll make this again. We made roasted cabbage and Royal rice for sopping into the sauce. And paired it with Les Cigales dans la Fourmiliere, La Polonaise. Absolute perfection. Thank you!

  • Mina Limnioudi

    January 17, 2022 at 1:19 AM Reply

    Coronavirus fiasco indeed!! Glad to see you talking like that for this fucking so called pandemic!! Are we a flock of sheep? I hope in the end it turns out that most of us are not.
    Great recipe and photos as always. Fortunately with ingredients I can find in Greece, it’s a problem for me in some of your recipes.

  • Jess H

    January 23, 2022 at 2:10 PM Reply

    I have one of those ovens that take forever to come to temp. It would take about 25 min just for my oven to heat up to 300. I’m worried about the meat staying at a low temp for longer than intended and bacterial growth.

    Anyone else tried this with a slow oven?

    Thanks In advance.

    • mandy@ladyandpups

      January 23, 2022 at 4:38 PM Reply

      Hi Jess, yeah just start with a cold oven and let the pork come to internal temperature of 60 celcius. It does take awhile, like 30 to 40 min depending, just like sous vide, slowing bring an even doneness to the meat.

  • Jack Milgram

    August 25, 2023 at 10:25 PM Reply

    Wow, I’m so glad I found this recipe! Can’t wait it to try it

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