Braaied Pork Shoulder Steaks

These braaied pork shoulder steaks, seasoned with Shisanyama spice, are a favourite. Paired with perfectly charred white mielies, they bring bold, smoky flavours to any braai.

Cut:
  • Portions: 4-6
  • 5 Minutes
  • 10 Minutes

Ingredients

  • 6 bone-in pork shoulder steaks
  • 3 Tbsp (45 ml) oil
  • 3 Tbsp (45 ml) Weber Backyard Shisanyama Spice
  • 6 white mielies, husks removed
  • 1 Tbsp (15 ml) oil
  • salt and pepper

To Serve

  • 6 tsp (30 ml) margarine (optional)

Method

Prepare a medium-high heat braai. Drizzle the pork shoulder steaks with oil and season with Weber Backyard Shisanyama Spice.

Bring a large pot of salted water to a boil and add the mielies. Boil for 10 minutes, then remove them from the water and drain. Drizzle the mielies with oil and season with salt and pepper.

Place the pork shoulder steaks and mielies on the braai; flip the pork every minute or so for about 8-12 minutes, depending on the thickness. This technique of regular flipping helps build an even char all over the surface of the meat while simultaneously not allowing too much heat to penetrate to the centre of the meat, keeping it juicy and moist. If you have a meat thermometer, cook to 63 ºC.

Serve the pork steaks with the charred mielies, topped with a dollop of margarine.

Note: The mielies are cooked after boiling; placing them on the grid enhances their flavour by adding a smoky taste. Pre-cooking them reduces the time needed on the braai, ensuring they don’t dry out or overcook while still achieving that perfect smoky char.