This dish combines succulent pork neck steaks with a sweet and tangy honey mustard sauce, served alongside fragrant roasted root vegetables. It’s perfect for a cozy dinner, comforting and full of flavour.
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 Fragrant Roasted Root Vegetables:
- 1 fennel bulb, sliced into quarters
- 3-4 young beets, halved
- 11/2 cups Brussels sprouts, halved
- 1 cup radishes, chopped
- 11/2 cups sweet potatoes, chopped (with skin)
- 1 teaspoon garlic flakes
- 11/3 teaspoons onion powder
- 1-2 teaspoons fennel seeds
- 60 ml honey (about 1/4 cup)
- Olive oil, for drizzling
Instructions
1. Preheat the Oven: Preheat your oven to 180°C.
2. 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.
3. 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.
4. Prepare the Honey and Mustard Sauce: In a bowl, mix the Dijon mustard, honey, sour cream, and a pinch of salt until well combined.
5. 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.
6. 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!
The delicious combination of honey mustard pork and the fragrant roasted root vegetables will impress any dinner table. Enjoy!
Recipe courtesy of SA Pork.
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Feature Image: Supplied
