Pork Shoulder Steak

5 from 5 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 103 kcal


The meat

  • 2 Discs Pork neck
  • 4 teaspoon Steak seasoning
  • 2 size Fresh onions
  • 4 piece Fried eggs
  • 2 tablespoon Butter

The potatoes

  • 6 medium sized Freshly peeled potatoes
  • 6 medium sized Dried thyme
  • 6 medium sized Salt
  • 6 medium sized Black pepper from the mill
  • 5 tablespoon Sunflower oil

The asparagus

  • 1 kilogram Fresh asparagus
  • 1 size Fresh onion
  • 3 tablespoon Butter
  • 2 tablespoon Breadcrumbs


  • Rub the meat with steak seasoning. Peel the onions and cut thinly. Heat the butter in a pan. Sweat the onions a little. Add meat and fry brown on both sides with the onions. Then sprinkle the meat with a little salt. Then put on a plate with onions. On top of the now fried eggs.
  • Cut the potatoes into wedges and place on a baking sheet lined with baking paper. Sprinkle with salt, pepper and thyme as desired. Drizzle with the oil. In the oven at 180 ° bottom rail, upper u. Fry the bottom heat for approx. 35-40 minutes. One has to check.
  • Cook the asparagus in a little salted water with the onion. Drain and then brown the breadcrumbs in the heated butter and spread over the asparagus.
  • Then arrange the lumberjack steak, potatoes and asparagus on plates and serve. Good Appetite.


Serving: 100gCalories: 103kcalCarbohydrates: 7.6gProtein: 2gFat: 7.1g
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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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