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Pork Neck Steak with Spicy Vegetables

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Pork neck steaks:

  • 2 Pork neck steaks marinated with paprika à 150 g
  • 2 tbsp Sunflower oil
  • 1 Grill pan

Spicy vegetables:

  • 1 Broccoli 500 g / cleaned 320 g
  • 3 Tomatoes about 300 g
  • 1 Onion approx. 100 g
  • 1 piece Ginger the size of a walnut
  • 2 Garlic cloves
  • 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 200 ml Chicken broth (1 teaspoon instant broth)
  • 1 tsp Mild curry powder
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill

Serve:

  • 4 tbsp Zaziki

Instructions
 

Pork neck steaks:

  • Heat sunflower oil (2 tbsp) in a grill pan, fry the marinated pork neck steaks on both sides until golden brown and remove.

Spicy vegetables:

  • Clean the broccoli and cut into small florets. Clean the stem, cut in half and cut diagonally into slices. Remove the stem from the tomatoes, cut crosswise, pour boiling water over them, quench, peel and dice. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan and gradually fry / stir-fry the vegetables (). Deglaze / pour in the chicken broth (200 ml), season with mild curry powder (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and season everything with the lid for approx. 5 Simmer / cook for minutes. Remove the lid and continue to simmer / cook until the liquid has almost boiled away.

Serve:

  • Place pork neck steaks on 2 plates, add the spicy vegetables and serve with tzatziki (2 tablespoons each).
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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