Pork spider steak: my recipe with mushrooms and peas

The first time I cooked pork spider steak, I had a little epiphany: this unassuming cut (often sold in butcher shops rather than supermarkets) has an almost steak-like tenderness, but with the distinct taste of pork. When seared properly, it remains moist, and since it's naturally marbled, it's very forgiving… as long as you avoid overcooking it.

I make it in a pan, the old-fashioned way, because that's where it gives the best: a beautiful crust, a pink center, and above all those juices at the bottom of the pan that make all the sauce.

My first instinct is to deglaze with white wine, then quickly thicken the sauce with a little mustard and a knob of butter. No need to overdo it: it coats just the right amount.

For the side dish, I'm sticking with a bistro theme: button mushrooms, peas, and a little spring onion for freshness. It adds green, crunch, and naturally lightens the dish. Nutritionally, you get a good dose of protein and fiber from the vegetables.

If you prefer a richer sauce, you can adjust the mustard at the table. And if you happen to find a pork spider steak that's already trimmed, all the better; otherwise, take two minutes to remove any visible sinews—it will make eating it much more enjoyable!

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Pork spider steak with peas and mushrooms

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

17

minutes

Cooking

33

minutes

Calories

426

kcal

Total time

50

minutes

Pork spider steak is the tender, juicy cut that loves a hot pan. In my recipe, I serve it with sautéed mushrooms and peas, all bound together with a light mustard sauce.

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Ingredients

• 800g of pork spider

• 250g of button mushrooms

• 200g peas (fresh or frozen)

• 4 spring onions (or 1 small yellow onion)

• 2 garlic cloves

• 2 tablespoons of Dijon mustard

• 12 cl of dry white wine

• 12 cl of stock (chicken or vegetable)

• 25g of butter

• 1 tablespoon of neutral oil (grapeseed or sunflower)

• 1 tablespoon of chopped parsley

• Fine salt

• Freshly ground pepper

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Preparation steps

• Remove the pork spider steak from the refrigerator 10 minutes before cooking. Pat it dry with paper towels. If necessary, remove any small visible tendons with the tip of a knife.
• Clean the mushrooms (brush or damp cloth) and slice them. Slice the spring onions (white and green parts) and mince the garlic.
• Heat a large frying pan (or sauté pan) over medium-high heat. Add the oil and 10g of butter. When it foams, sear the spider crab for 2 to 3 minutes per side, without moving it, to brown it well.
• Season with salt and pepper, then remove the meat to a plate. Loosely cover it with aluminum foil to keep it warm.
• In the same pan, reduce the heat to medium. Add the mushrooms and let them release their liquid for 5 to 6 minutes. Then add the onions and garlic, and sauté for 2 minutes.
• Deglaze with white wine, scraping the bottom of the pan well to dissolve the browned bits. Let it reduce for 2 to 3 minutes: a small amount of flavorful liquid should remain.
• Add the stock and mustard. Mix and simmer for 3 minutes until the sauce thickens slightly.
• Add the peas. Cook for 4 to 6 minutes (a little longer if they are fresh). Taste and adjust the salt and pepper.
• Return the pork spider steak to the pan with its juices. Let it heat for 2 minutes over low heat to bring it back to temperature without overcooking it.
• Remove from heat and stir in the remaining butter (15g) in small pieces to give the sauce a glossy sheen. Add the parsley, mix, and serve immediately with the sauce poured over the top.

📊 Nutritional Information

1 serving (approx. 360g)

* RDA = Recommended Daily Allowance

📝 Notes

If your butcher offers spider steak already cut into small pieces, keep them fairly large: it dries out faster when it's too finely chopped. And for a clean presentation, slice the meat after warming it for 1 minute in its own juices, not before.

💡 Chef's Tips

The real pitfall with pork spider steak recipesis overcooking! Aim for the meat to still be slightly pink; it will stay juicy. For a shorter sauce, reduce it for an extra minute after adding the white wine before adding the stock. And if your pan is small, sear the meat in two batches: otherwise, it will boil instead of browning.

🔄 Variations

• The more "bistro" version: replace 1/3 of the stock with cream (same quantity) and reduce the mustard to 1 tbsp to keep the balance.
• Pork spider steak, herb version: add a sprig of thyme with the mushrooms and a touch of chopped tarragon at the end.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.