Pork Neck Steak, Charred Corn & Avocado Salad with Butter Vinegar Dressing

Prep Time


Cook Time


Total Time





  • Pork Neck Steak
  • 1 pack Fresh Eskort Pork Neck Steaks
  • 45 ml (3 tbsp) olive oil
  • salt and pepper to taste
  • 45 ml (3 tbsp) Eskort Braai Spice/BBQ Spice
  • Charred Corn & Avocado Salad
  • 500ml (2 cups) frozen corn kernels
  • 30ml (2 tbsp) olive oil
  • salt and pepper, to taste
  • 2 ripe avocados, halved lengthwise and sliced
  • 2 handfuls micro leaves
  • 5ml (1 tsp) black pepper
  • Butter Vinegar Dressing
  • 60ml (¼ cup) white wine vinegar
  • 60ml (¼ cup) butter
  • 5ml (1 tsp) salt
  • Allergens
  • This recipe contains dairy (lactose).
  • Substitutions
  • Butter (lactose): Use ghee (clarified butter) or coconut oil.


  • Pork Neck Steaks
  • Drizzle olive oil over the steaks and season with salt, pepper and spice.
  • In a frying pan over high heat, fry the steaks for 5 minutes on each side until golden
  • Remove from the heat and allow the steaks to rest for 10 minutes in the pan.
  • Once rested, slice the steaks into thin strips.
  • Charred Corn
  • In a frying pan over high heat, fry the corn in olive oil, seasoned with salt and pepper, until charred.
  • Remove from the
  • Butter Vinegar Dressing
  • In a saucepan over moderate heat, add vinegar, butter and salt.
  • Allow the butter to melt, then stir and remove from the heat.


Plate a portion of steak strips, topped with corn, avocado slices and micro leaves, and drizzle with butter vinegar.