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
View more
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
Croque Madame with Ham
School lunch for a week on a budget (R100)
ULTIMATE KOTA
BACON, LETTUCE & TOMATO PASTA SALAD
Lettuce Wrapped Burger
