John Myers
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Crunchy Tabouleh with Spicy Pork Neck Steaks in Tikka Sauce
The perfect crunchy tabouleh with spicy pork neck steaks in tikka sauce recipe with a picture and simple step-by-step instructions.
Sham neck steaks
- 300 g Sham neck steaks
- 1 tsp 5-Gewürze-Pulver
- 1 tsp Sweet paprika powder
- 1 pinch Sugar
- 1 pinch Sea-Salt
- 1 tsp Tikka curry paste
- 1 tbsp Ice cold butter
- 1 shot Coconut milk
Tabouleh
- 1 Cup Couscous
- 2 cups Boiling water
- 1 tbsp Tomato paste
- Olive oil
- Apple Cider Vinegar
- Black pepper from the mill
- 1 handful Colorful tomatoes
- 0,5 Iceberg lettuce
- 1 tbsp Sweet Chili Sauce
- 1 tsp Dried coriander
Sham neck steaks
- Marinate the meat with paprika, 5 spices, sugar and salt and in the meantime prepare the salad.
- Then fry in a pan with a few drops of olive oil on both sides – place on preheated plates and let rest.
- Put the cold butter in the pan with the leftover roast and season with Tikka paste – deglaze with coconut milk and bring to the boil briefly. Put the meat in again and turn it in the sauce.
Tabouleh
- Put the couscous and tomato paste with the chopped dried coriander leaves in a bowl and pour hot water over it – stir briefly and leave to stand for 10 minutes, covered.
- Halve the tomatoes and clean the iceberg lettuce, wash, spin dry and cut into thin strips.
- Fluff the couscous and let it cool. Fold in the tomatoes and lettuce and season to taste with salt, pepper, sugar, apple cider vinegar, olive oil and sweet chili sauce.
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