Coppa steak marinated in Bona Furtuna Erbe di Sicilia, self-braised in its own rendered fat until fork tender, chilled, seared hard. The herbs run through everything - marinade, fond, sauce.
Why You'll Love Pork Coppa Steak with Erbe di Sicilia Marinade & Sherry Pan Sauce
This is one of the oldest ways to cook meat. No stock, no braising liquid, no additions of any kind - the coppa goes fat-side down in a sealed Dutch oven and renders into itself. The fat creates the steam. The steam cooks the meat. It's called a self-braise, and it predates every sauce and every stock you've ever made. The Erbe di Sicilia goes into the marinade, scents the fond, and finishes the pan sauce. One ingredient runs the entire dish, start to finish.
Tips and Tricks
- This is a self-braise - no liquid is added. The fat in the coppa renders and creates its own steam inside the sealed pot. Don't be tempted to add stock or wine. That's not this technique.
- Wash the marinade off completely before cooking. Grated garlic burns fast and will turn bitter at high heat.
- 90 minutes at room temperature before the braise matters - a cold-center coppa will cook unevenly in a covered Dutch oven.
- The 4 consecutive flips keep the fat rendering evenly on all sides. No resting between them.
- Build the pan sauce immediately after the self-braise - the fond is at peak right then. Pour off most of the fat first, save it, then build the sauce in what's left. Refrigerate the sauce alongside the coppa. Reheat gently and finish with the Erbe di Sicilia off heat, right before serving.
- The self-braise will render a significant amount of fat from the coppa. Pour most of it off before building the sauce - leave just a thin slick. The fat you pour off is herb-scented rendered pork fat. Save it in a jar. It's extraordinary on vegetables, eggs, toast, anything.
Variations
- Swap dry sherry for dry white wine or dry vermouth in the pan sauce.
- Add a spoonful of Dijon to the butter mount for a pork-forward mustard jus.
- Use bone broth concentrate in place of demi-glace for a pantry-accessible version that still delivers depth in under 5 minutes.
Substitutions
- Pork coppa → pork shoulder steak (higher connective tissue - benefits even more from the long braise)
- Demi-glace → bone broth concentrate (reduce slightly longer)
- Bona Furtuna EVOO Everyday → any high-quality extra virgin olive oil
Best served with
- Grilled or seared polenta for the pan sauce to pool into.
- A sharp green salad - radicchio or arugula - to cut the richness.
- Crusty bread for the sauce you'll have left on the plate.
How to Store Leftovers
Store sliced coppa in an airtight container in the refrigerator for up to 4 days. The sauce keeps separately for 3-4 days - reheat gently over low heat, whisking to re-emulsify if needed. Do not freeze the pan sauce.
Common Questions
Why wash off the marinade instead of wiping it?
After 12-72 hours, the garlic in the marinade has become sharp and will char before the surface can sear. Washing ensures a clean crust.
What is a self-braise?
A self-braise uses no added liquid. The fat in the meat renders out under a sealed lid, creating steam that cooks the meat from the inside. It's one of the oldest cooking methods there is - before stock, before wine, before any of it. The coppa does everything itself.
Why slice cold before the final sear?
Cold coppa holds its shape and slices cleanly into thick steaks. Warm or room-temp coppa compresses under the knife and tears. The cold slice is what gives you that defined crust-to-center contrast.
Can I skip the demi-glace and just use stock?
Yes - add ½ cup stock and reduce over 10-12 minutes. The flavor will be lighter but still excellent. Bone broth concentrate is the middle path: better depth than stock, faster than reduction.
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