Pork neck fillet steak
My favorite meat is pork and I choose pork neck. It is a boneless steak cut from the top of the pork neck. It doesn’t have a rim of fat round the edge, but what it does have is a beautiful marbling of fat through the meat. This keeps the meat deliciously moist while it cooks.
The Pork neck fillet steaks are probably best cooked on a ridged griddle, but you can also pan-fry or roast them.
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
400g - pork neck fillet steaks
10ml - olive oil
2 cloves - garlic peeled and crushed
1string - fresh sage leaves, chopped
sea salt and freshly ground black pepper
1 - lemon
Method
1. Middle pan on a high preheat.
2. Lay the steaks out on a chopping board and drizzle a little olive oil over each one.
3. Sprinkle over the garlic, sage, a good sprinkling of salt and lots of ground black pepper.
4. Zest of the lemon onto the steaks, then cut the lemon in two and squeeze one of the halves over them as well.
5. Rub this marinade into both sides of each steak is evenly oiled and seasoned.
6. Place the steaks in a hot frying-pan (it make a bit of smoke).
7. Turn the steaks over after two minutes, then turn every minute until they’ve had 8 minutes cooking time in total.
8. Squeeze the other half of the lemon over the cooked steaks and let them sizzle for a moment.
9. Absolutely, delicious served with some oven-baked potato wedges, a green salad and some hot chilli sauce.
