Confit neck steak with BBQ sauce and potato salad

Ingredients for 2 servings:

• 2 pork steaks (neck steaks), total approx. 350 g
• 1 kg lard
• 2 bay leaves
• garlic powder
• 2 burger buns
• 3 large waxy potatoes
• 1 m.-sized onion(s)
• 3 gherkins
• 2 egg yolks
• 4 tbsp vinegar
• 2 tbsp mustard
• 2 tsp sugar
• olive oil
• 1 clove(s) garlic
• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika powder
• 2 tsp sugar
• 4 tsp Tabasco Chipotle
• 3 tsp smoked salt
• 1 dashes of whiskey
• salt and pepper
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Variation of a maltster recipe

Slowly melt the lard. Add the neck steaks, rubbed with salt, pepper, and garlic powder, along with the bay leaves. Cook everything together in the lower part of the oven at 130°C for 2.5 hours. Turn off the oven and let the meat cook for another half hour, then remove and shred with a fork. For the potato salad, whisk the egg yolk, vinegar, mustard, and sugar together, stirring continuously until it becomes a mayonnaise. Season the mayonnaise with salt. Cook the potatoes, peel them, and cut them into pieces along with the onion and cucumber. Mix the pieces with the mayonnaise and let it sit for at least 2 hours. Roasting the slivered garlic clove forms the basis for the BBQ sauce. Simply mix the garlic with ketchup, soy sauce, Worcestershire sauce, sugar, Tabasco, smoked salt, paprika, and a dash of whiskey, then simmer over low heat to finish the sauce. Spread the meat on the burger buns and serve with the potato salad and sauce. This method of preparing the meat is a real alternative to classic pulled pork in terms of flavor and is much quicker to prepare!