Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
2 Hours 45 Mins
You'll be the talk of the picnic table this season with this unexpected watermelon dish that is a delicious alternative to ribs and other pork roasts. Pork shoulder steaks are braised in a blend of miso, Sambal sauce, mirin, and yes, juicy summer watermelons.
4 (8-oz.) pork shoulder steaks
1 tablespoon kosher salt
1 teaspoon black pepper
½ cup mirin
¼ cup red miso
2 tablespoons honey
2 teaspoons Asian chili-garlic sauce (such as Huy Fong)
Sprinkle steaks with salt and pepper; let stand at room temperature 20 minutes. Meanwhile, preheat oven to 350°F. Stir together mirin, miso, honey, and chili-garlic sauce in a medium bowl; set aside.
Add oil to a large Dutch oven; heat over medium-high. Add steaks; cook until browned on both sides, about 3 minutes per side. Transfer steaks to a plate; reserve drippings in Dutch oven.
Add fennel, leek, and garlic to Dutch oven; cook over medium, stirring often, until tender, about 5 minutes. Stir in mirin-miso mixture; cook until fragrant, about 30 seconds. Stir in watermelon cubes; top with browned steaks.
Cover Dutch oven; place in preheated oven, and cook until meat is fork tender and pulls away from bone, 1½ to 2 hours. Uncover and cook an additional 30 minutes. Remove from oven; let stand 5 minutes.
Transfer steaks to a serving platter. Spoon watermelon and sauce from Dutch oven over steaks. Serve immediately.