Entertain at home: Sweet and sour pork neck steaks
Planning to braai this week? Silly question … sure you do! These pork neck steaks with a perfectly balanced sweet and sour sauce are a brilliant choice.
Juicy, tender and packed with flavour, you will have everyone queuing for seconds. It pairs lovely with a glass of 2020 Leopard’s Leap Pinotage.
Serves 4
You’ll need: 4 x 250g pork neck steaks; ½ tsp freshly cracked black pepper; ½ tsp chilli flakes; ½ tsp cumin seeds, cracked; 30ml olive oil blend; sea salt according to taste
For the sweet and sour sauce – 100g tomato paste; 100g honey; 100g tomato sauce; 180ml soy sauce; 100g brown sugar; 1 litre beef stock; 100ml thick balsamic vinegar
How to:
To make the sweet and sour sauce, combine all the ingredients except the thick balsamic vinegar in a saucepot.
Reduce until thick, add the thick balsamic vinegar and allow to cool.
Rub the pork neck steaks on both sides with the olive oil, cracked black pepper, chilli flakes and cumin.
Baste the pork neck steaks with the sweet and sour sauce.
Light the braai and wait until the coals are medium-hot.
Cook the pork neck steaks for about 8 – 10 minutes, basting after each turn and seasoning both sides with sea salt.
Remove the steaks and allow to rest before serving.
*Recipe & image by leopardsleap.co.za
