Pork Neck Steaks with Aubergine Salad

Eskort Pork Neck Steaks with Aubergine Salad

Prep Time


Cook Time


Total Time





  • 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


  • 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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