Spicy pork neck steaks

Servings

6 – 8 People

Ready In:

20 min

Ingredients

The pork neck, as the name suggests, is immediately behind the pig’s head. The meat is deep pink in colour and marvellously marbled right through, which means slow-cooking turns it into something magnificently tender and
juicy, with a rich, distinctive flavour.

COMPLIMENTARY TO THE DISH
Chakalaka
Pap

8 pork neck steaks
1 tablespoon fennel seeds
1 tablespoon coriander seeds
2 teaspoons white pepper
2 teaspoons sea salt flakes
Olive oil
2 tablespoons soy sauce
1 teaspoon honey
2 tablespoons coconut oil

COOKING INSTRUCTIONS

Ground the seeds, pepper and salt to a coarse powder. Generously rub pork steaks with spice mixture until well coated. Braai the pork neck steaks for 10 minutes on each side until well browned.

Mix soy sauce, honey and coconut oil together in a bowl and baste steaks with mixture during the last minute of braaiing, for a nice caramelised finish.
Remove steaks from the coals and cover loosely with foil. Allow to rest for 8-10 minutes, before serving with chakalaka and pap.

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