John Myers
Contents
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Ingredients
Pork Neck Steak:
- 2 Pork neck steaks in paprika marinade, 150 g each
- 2 tbsp Sunflower oil
Butter corn:
- 1 Can Corn 300 g
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
Spiced Potatoes:
- 400 g Small, waxy potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Whole caraway seeds
- 2 tbsp Chopped rosemary
Serve:
- 2 Small tomatoes for garnish
Instructions
Pork neck steaks:
- Heat sunflower oil (2 tbsp) in a grill pan and fry the pork neck steaks on both sides until golden-brown. Remove and keep warm in the oven at 50 ° C until serving.
Butter corn:
- Slowly sear / caramelize the corn with butter (1 tbsp) and then season with coarse sea salt from the mill (2 big pinches).
Spiced Potatoes:
- Peel and wash the potatoes and cook in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes and drain. Pour into the steak frying pan and fry / stir-fry with chopped rosemary (2 tbsp).
Serve:
- Serve pork neck steak with butter corn and spiced potatoes, garnished with tomatoes.
