Fallout Cookbook: Braised Deathclaw Steak (Pork Belly)

deathclaw steak

🥗Healthier: venison steak

💰Cheaper: beef chuck

Venison provides a leaner option while beef chuck is more accessible.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic alternative, while cooking wine is less expensive.

Transfer all the pork belly into a large pot and cover it with cold water.

Bring the pot to a boil and let it simmer for 15 minutes.

Remove the pork belly and chop it into bite-sized pieces.

In the same pot, add the sugars and 1/3 cup of water, stirring until the sugar dissolves.

Add the chopped pork belly back into the pot and toss to coat with the sugar water.

Measure out 1 cup of soy sauce and 1 cup of sake, adding them to the pot.

Chop the lemongrass into manageable pieces and bruise it with the back of a knife, then add it to the pot.

Add all the spices, garlic, ginger, vinegar, and hoisin sauce to the pot, stirring until well combined.

Bring the mixture to a low boil, then turn off the heat and cover the pot.

Transfer the pot to a 325°F oven and bake for 1 hour.

After 1 hour, increase the oven temperature to 375°F, remove the lid, and cook for an additional hour, stirring every 15 minutes.

Remove the pork belly from the oven and transfer it to a bowl to rest.

Strain the remaining sauce into a pan and reduce it by almost half to thicken it up.

Pour the reduced sauce over the pork belly and toss to coat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens