Serve the pork neck steak strips on the spicy tomato couscous and drizzle with amasi.
Spicy Tomato and Chilli Couscous with Pork Neck Steak Strips
Ingredients
- 340g Eskort Pork Neck Steaks, cut into strips
- 1 green chilli, finely chopped
- 1 garlic clove, finely chopped
- 125g leek, finely chopped
- 30ml (2 tbsp) garam masala spice
- 250g cherry tomatoes, cut in halves
- 125ml (½ cup) couscous
- 250ml (1 cup) boiling water
- Salt and pepper, to taste
- 60ml (¼ cup) olive oil
- 45ml (3 tbsp) butter
- 60ml (¼ cup) amasi/maas
Method
- Spicy Tomato and Chilli Couscous
- Preheat a frying pan over a medium heat, then add the olive oil and butter.
- Add the chilli, garlic, leeks and garam marsala and slowly fry until the leeks are glossy and soft.
- Turn up the heat and add the cherry tomatoes, frying until the skins are loose.
- In a mixing bowl, add the couscous, cherry tomato mixture and boiling water.
- Cover the bowl with cling wrap and leave for 5-10 minutes until couscous softens.
- Pork Neck Steak Strips
- While the couscous is covered, place the frying pan back onto the heat.
- Season the pork neck steak strips with salt and pepper, and fry until golden.
Serve
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