Product Description

This boneless pork ribeye steak is from Miyazaki rice-fed pigs raised in Miyakonojo, where Japanese-grown rice is used as the main feed, giving whiter fat, brighter lean meat and a naturally sweet pork flavour. Compared with striploin, the ribeye has slightly more even marbling, so it sears beautifully with a flavourful crust while staying tender and juicy inside, delivering rich pork aroma without feeling overly fatty. Each steak weighs around 190–200g, fully trimmed and boneless; once thawed, just season with salt and pepper and pan-sear, or use it for herb pork chops, black pepper pork or classic pork chop rice and pasta dishes.hktvmall+5

Recommended Recipe: Pan-Seared Rice-Fed Pork Ribeye (Serves 1)

Ingredients:
1 Japan Miyazaki rice-fed boneless pork ribeye steak (about 200g, fully thawed)
1/2 teaspoon sea salt
Some black pepper
1–2 cloves garlic, lightly crushed (optional)
10g butter (optionally mixed with a little olive oil)

Method:

1. Pat the steak dry after thawing; lightly score any thick fat edge to prevent curling, then season both sides with salt and pepper and rest at room temperature for 15–20 minutes.

2. Heat a pan over medium heat with a little oil or butter, add the garlic to release aroma, then place the pork ribeye in the pan and sear for about 3–4 minutes per side until golden-brown with slightly charred edges, basting with hot butter or oil as it cooks.

3. Turn off the heat and let the steak rest in the pan for 2–3 minutes before slicing so the juices redistribute. Serve with lemon, roasted vegetables or rice; the meat should be cooked through yet still moist and tender.