Pork Scotch Fillet – The Juicy Medium Rare Steak Made Out of Bacon

Are you tired of the usual cuts of pork? Looking for something unique and flavorful to spice up your meals? Look no further than the Pork Scotch Fillet, also known as Collar Butt or Boston Butt. This underrated cut of pork is often overlooked because it requires a little more time and effort to cook to perfection. But trust us, it’s well worth the extra steps.

Unlike its counterpart, the Beef Scotch Fillet, which can be quickly cooked on a griddle, the Pork Scotch Fillet demands a slower approach. But don’t let that deter you. When prepared correctly, the Pork Scotch Fillet becomes a tender and juicy medium rare steak, reminiscent of bacon in all its glory.

Now, let’s dive into what makes this cut so special and how you can master the art of cooking it to perfection.

The Secret Behind the Juiciness

The Pork Scotch Fillet is a heavily marbled cut of meat from the shoulder. Its abundant fat content ensures that the meat remains moist and succulent during cooking. Typically used for roasting, this cut can also be prepared like a steak, with a little bit of patience and the right technique.

The Process

The key to achieving juicy and flavorful Pork Scotch Fillet steaks lies in a multi-step process that requires a few days of preparation and some specialized equipment. But fear not, the end result is worth every minute.

  1. Brine it for 24 hours: Start by brining the fillet for 24 hours. This step causes the protein to shrink around the fat, sealing in the juices and enhancing the overall tenderness of the meat.
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Brine Pork Scotch fillet

  1. Rinse and Seal: Once the brining is complete, rinse off the brine and seal the fillet in a vacuum bag. This helps to lock in the flavors and ensures even cooking.

  2. Sous Vide Cooking: Cook the fillet in a water bath at a low temperature for 12 hours. This gentle cooking method allows the meat to slowly tenderize, resulting in a melt-in-your-mouth texture.

Sous Vide Pork Scotchie

  1. Rapid Cooling: After cooking, rapidly chill the fillet in an ice bath to bring it out of the danger zone and preserve its quality.

  2. Slice and Freeze: Once cooled, slice the fillet into steaks. Portion them into sandwich bags and freeze them. The steaks will maintain their perfect texture and flavor for several months in the freezer.

  3. Gravy Bonus: Don’t forget to save the juices from the vacuum bag in an ice cube tray. These flavorful little cubes can be used to make a delicious gravy to accompany your steaks.

Now you have a stash of perfectly cooked Pork Scotch Fillet steaks in the freezer, ready to be enjoyed whenever you crave a truly special meal.

Pork Scotch fillets portioned

When you’re ready to indulge, simply defrost the steaks for about 30 minutes and then sear both sides on a hot griddle until the outside surfaces caramelize to perfection (approximately 2-3 minutes per side). For optimal results, use a cast iron bacon weight to ensure maximum meat-pan contact and create those delightful grill marks.

To elevate your dining experience, deglaze the griddle with the reserved bag liquid. This will create a rich and luscious liquid bacon gravy that pairs perfectly with the tender Pork Scotch Fillet steaks.

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So, why settle for ordinary when you can savor the extraordinary? Treat yourself to the deliciousness of Pork Scotch Fillet and unleash your culinary creativity. Visit Rowdy Hog Smokin BBQ to learn more and explore the world of exceptional flavors.