Recipe of the day: Oven-baked pork neck steaks and coleslaw

Oven-baked pork neck steaks

1. Wash and dry the steaks and then rub them with olive oil, brown sugar, a pinch of salt, and spices. Place in a bowl and pour over the beer and lemon juice.
2. Wrap the container in clear foil and store in the fridge for 3 hours to 1 day. The longer they are kept in the fridge, the more tender and delicious they will become.
3. Take your steaks out of the fridge 30 minutes before cooking them and pre-heat the oven to 200°C.
4. Remove the steak from the marinade and arrange them without the meat overlapping. Drizzle with white wine and olive oil, a little hot pepper, and more spices, if desired.
5. Bake in a preheated oven for about 1 hour and 10 minutes or until golden brown. Be careful not to dry them out.
6. Sprinkle the prepared oven-baked neck steaks with flaky salt before serving. It will create a contrast with the light and delicate sweetness they have taken from the sugar.

Homemade coleslaw

1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
2. Add the shredded carrot and parsley to the cabbage and toss to mix.
3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.
4. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
5. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.