John Myers
Ingredients for 4 servings:
- 4 pork neck steaks
- 850 g roast pork, from the nut
- 1 bunch of soup vegetables
- 40 g butter
- 40 g onion(s), finely diced
- 250 g mushrooms, finely sliced
- 0.2 liters of white wine
- 2 egg yolks
- 50 g cream
- 200 g cheese, grated
- Salt
- pepper
- butter flakes
- Oil, for frying
- Bay leaf
- Allspice
- lemon juice
- Fat, for the shape
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes
GDR recipe
Season the pork loin steak with pepper. Sear on both sides in a pan with hot oil. Remove and set aside in aluminum foil. Seasoned meat: Cook the pork loin steak in boiling salted water with the vegetables and seasoning. The meat should still be firm to the bite. Remove from the stock and let cool. Heat butter in a pan and sauté the onion. Add the mushrooms, deglaze with white wine, and sauté. Add the diced pork loin steak and top up with the stock until well combined. Carefully bring everything back to a boil briefly, then remove from the heat. Stir in the egg yolk and cream to combine. Season the seasoned meat with a little lemon juice, salt, and pepper to taste. Grease a baking dish and place the still-warm pork loin steaks in it. Arrange the hot seasoned meat on top, covering everything well. Sprinkle the cheese on top and place a few knobs of butter on top. Bake in a preheated oven with top heat or under the grill for a few minutes until the cheese is lightly browned. Serve with boiled potatoes, fried potatoes, or French fries, and Worcestershire sauce to taste.
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