John Myers
Pork Neck Steak with Chorizo, Green Beans and Spaetzle (Prince Damien)
The perfect pork neck steak with chorizo, green beans and spaetzle (prince damien) recipe with a picture and simple step-by-step instructions.
- 3 Pc. Pork neck steaks on the bone
- 1 Pc. Onion red
- 1 Handful Black olives
- 4 Pc. Pickled tomatoes
- 1 Pc. Clove of garlic
- 1 tbsp Butter
- 200 g Green beans
- 200 g Broad beans
- 300 g Flour
- 3 Pc. Eggs
- 150 ml Mineral water
- 1 Msp Nutmeg
- Salt
- 1 Msp Paprika powder (smoked)
- 1 Pc. Rosemary sprig
- 1 Pc. Sage sprig
- 1 Pc. Sprig of thyme
- Preheat the oven to 160 degrees.
- Mix the flour and salt. Beat the eggs, then add the eggs to the flour and knead. Fill up with mineral water until the consistency is doughy and semi-liquid.
- Put from a board or through a press in boiling water and cook.
- Cut the pork neck steaks on the bone, season with salt and place on the grill. Cook on both sides for about 4 minutes, then place in the preheated oven at 160 degrees to rest.
- Pour the spaetzle water through a sieve and use it to blanch the cut beans.
- Chop the red onion, olives, tomatoes and clove of garlic. Cut the chorizo lengthways and remove the intestines. Also chop the sausage meat and roast everything in the pan, add the beans.
- Chop the sage, rosemary and thyme.
- Sweat the spaetzle in butter with nutmeg.
- Put the spaetzle under, then place the meat on top of the beans.
- Finally sprinkle with chopped herbs and some paprika powder.
- Image rights: Wiesegenuss
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