Maple-Habanero Glazed Pork Steaks

Name: Maple-Habanero Glazed Pork
Yield: 4 servings
Ingredients: 4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each); Kosher salt; 8–10 large habanero chiles, seeded, chopped; ½ cup 80-proof clear liquor, such as tequila, mezcal, or vodka; 1 orange; 4 tablespoons extra-virgin olive oil, divided; 1 3-inch cinnamon stick; 3 large sprigs thyme, divided; ½ large red onion, finely chopped; 3 garlic cloves, finely grated; 1 cup pure maple syrup; ¾ cup plus 1 tablespoon white wine vinegar

By Rick Martinez

October 18, 2017

Photo by Laura Murray, food styling by Judy Mancini

What's a pork steak? It's when you ask the butcher to please slice that pork shoulder into ½-thick-inch steaks, thanks! Note: Before you throw side-eye at us about the 10 habanero chiles we call for, give us a chance to explain. The seeds are removed and then they're soaked in alcohol to chill out the spiciness. The longer they sit, the milder they will be. Estimate 30 minutes for spicy, 1 hour for medium, and 2 hours for mild.

Recipe notes

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