Pork neck with Balkan vegetables

Ingredients for 2 servings:

• 200 g peas, frozen
• 1 pointed pepper, red
• ½ can corn
• ½ tbsp butter
• 2 tbsp olive oil
• 60 g herb butter
• some salt and pepper
• 2 pork neck steaks (180 g each)
• some sea salt, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

grilled pork neck steaks with herb butter on peas, corn and peppers

Cook the peas in boiling salted water for 2 minutes, drain, rinse in ice-cold water, and drain. Halve the peppers, deseed, and finely dice. Drain the corn in a sieve and rinse. Heat butter and 1 tbsp olive oil in a pan. Fry the peppers over medium heat for 4 minutes. Mix in the peas and corn and fry for 2 minutes. Add 40g of herb butter and melt. Season the vegetables with salt and pepper. Rub each neck steak with 1/2 tbsp olive oil and season all over with sea salt and pepper. Grill the steaks in a hot grill pan over medium-high heat for 5 to 7 minutes on each side. Serve the neck steaks with 1 piece of herb butter and Balkan vegetables.