crazy typhoon rains have us cooking up a storm at home right meow

this hella thicc pork steak was super tasty, and tasted really fresh for being 半額 (hangaku, a half price end of day special)

Japan's rigorous meat standards & super short expiration dates mean hangaku meat is a safe & tasty bargain (!!!)

especially compared to the US where expiration dates are more guidelines than rules... i would think twice before doing this in the US with half off meat without cooking it to death 😂 

and i always make sure the meat is just the right safe internal temperature with a meat thermometer

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looks perfect! is there a typhoon close again?

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thank you

American food standards are illegal in Japan... you'd be shocked probably 

the Japanese public would never accept our low food standards

the trick to a perfectly cooked pork steak in my opinion is to sesr it uncovered on med high heat for 3 minute-sish on each side, depending on the thickness to lock in the juices and get that pan seared flavor

then turn heat to low and cook covered for appx 4 minutes per side til the internal temp is around 145° F \ 63° C

I didn't know the rules for expiration dates were different.
The doneness in the photo looks really delicious.😋

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