4 boneless pork sirloin steaks, cut in 1 1/2 inch cubes
1 tablespoon Worcestershire sauce
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried clove garlic, minced
2 tablespoons olive oil
3 tablespoons beef broth
1 tablespoon brown sugar
1/2 lemon, juiced
1 (6 ounce) can anchovy or others
Preheat oven to 375 degrees F (190 degrees C). Trace pork steaks approximately 2 inches from the bone; place steaks on a cookie sheet to do not burn and to allow steam to escape.
Boil meat at 2 to 3 inches bacon grease in a small saucepan, stirring occasionally, until all water evaporates. Remove from heat and pour into a large bowl (do not grease with oil). Move steak while maintaining grease in pan by ensuring movement by one quarter turn. Place steaks on bread sheet to prevent rolling, but they may be kept in pan separate for about 5 minutes here to allow steam to escape. Heat brown sugar in a small saucepan over medium heat and sprinkle with 1/2 lemon, 1 teaspoon lemon pepper and salt and oregano.
Spoon 2 tablespoons olive oil over steaks. Sprinkle with brown sugar mixture. Spread about 1/4 cup meat mixture over steaks. Top steaks with center slabs of anchovy. Arrange steaks on waxed paper, if desired. Brown the outer side of the steaks in a skillet of olive oil. Drain fat from skillet. Roast steaks 1 hour in the oven, rubbing fat off on the inner side and anchovies onto the inside of steaks.