Lifestyle
Honey and mustard pork neck steaks with root veggies
Tender, juicy pork neck steaks, enhanced by caramelised honey and mustard glaze, pairs beautifully with roasted root vegetables.
Pork neck steaks, also known as pork collar or pork shoulder steaks, are prized for their marbling and succulent texture. This cut is versatile and can be grilled, roasted, or braised, absorbing flavours beautifully while remaining tender and juicy.
The natural marbling of the pork neck ensures that the meat stays moist during cooking, making it a reliable choice for various culinary techniques.
When marinated in a blend of honey and mustard, the pork neck steaks take on a delightful complexity.
The sweetness of the honey complements the natural richness of the pork, while the mustard adds a tangy sharpness that cuts through the fat, creating a harmonious balance of flavours. Recipe compliments of SA Pork.
Ingredients
For the pork neck steaks:
- Olive oil, for frying
- 2-4 pork neck steaks
- 3-4 garlic cloves, sliced
- 60 ml butter (about 1/4 cup)
- Salt and black pepper to taste
For the honey and mustard sauce:
- 60 ml Dijon mustard (about 1/4 cup)
- 80 ml honey (about 1/3 cup)
- 120 ml sour cream (about 1/2 cup)
- Pinch of salt
For the roasted root vegetables:
- 1 fennel bulb, sliced into quarters
- 3-4 young beets, halved
- 1 1/2 cups Brussels sprouts, halved
- 1 cup radishes, chopped
- 1 1/2 cups sweet potatoes, chopped (with skin)
- 1 teaspoon garlic flakes
- 1 1/3 teaspoons onion powder
- 1-2 teaspoons fennel seeds
- 60 ml honey (about 1/4 cup)
- Olive oil, for drizzling
Method
- Preheat the Oven: Preheat your oven to 180°C.
- Prepare the Vegetables: Add the washed and sliced vegetables to a baking tray. Drizzle with olive oil, sprinkle with garlic flakes, onion powder, and fennel seeds, drizzle with honey, and mix until all the vegetables are evenly coated. Roast in the oven for 20-25 minutes until golden.
- Cook the Pork Neck Steaks: Heat a pan over medium heat and add olive oil. Add the sliced garlic and butter, and fry until the garlic is fragrant. Add the pork neck steaks and fry on both sides until golden and cooked.
- Prepare the Honey and Mustard Sauce: In a bowl, mix the Dijon mustard, honey, sour cream, and a pinch of salt until well combined.
- Grill the Steaks: Drizzle a few tablespoons of the honey mustard sauce over the pork neck steaks and grill them for 5-10 minutes until they are caramelised and slightly crispy.
- Serve: Once the vegetables and pork neck steaks are done, serve the roasted vegetables alongside the pork neck steaks. Drizzle more honey mustard sauce over the steaks, and enjoy!
