Pork Neck Steaks with Aubergine Salad
Ingredients
- Pork Neck:
- 1 kg Eskort Pork Neck Steaks
- 15 ml olive oil
- 5 ml coarse salt
- 15 ml ground black pepper
- Aubergine:
- 2 large aubergines, sliced
- 65 ml olive oil
- zest and juice of one lemon
- 5 ml sumac spice
- 2 cloves garlic, finely chopped
- Butter fried bread and salad:
- 8 slices crusty bread
- 30 ml butter
- handful fresh parsley
- 1 bunch celery
- Spicy coconut sauce.
- 1 tin coconut cream
- 1 red chili
- 5 ml paprika
- 5 ml salt
Method
- Pork Neck:
- In a frying pan over high heat, drizzle the pork neck steaks with olive oil, season with salt and pepper and fry the steaks for 5 minutes on each side and set aside.
- Aubergine:
- Preheat the oven to 200°C.
- Mix all the ingredients in a large mixing bowl and place the marinated aubergine onto a baking tray.
- Bake for 10 minutes.
- Butter fried bread and salad:
- In a frying pan over moderate heat, melt the butter, place the bread in the pan and toast until crispy and golden.
- Thinly slice the celery stems, tear the celery and parsley leaves with your hands and add to the celery stems in a bowl.
- Add the baked aubergines and mix so the juices from the aubergine coats the leaves and celery.
- Spicy coconut sauce:
- Remove the pork neck steaks from the pan and add to the aubergine bowl.
- Add the coconut cream, chili, paprika and salt to the pan, stir well so all the flavours from the pan mix into the sauce.
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