Blackened Pork Steak Roosterkoek with Pickle Juice Dressing
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4
- Method: Braai
- Cuisine: South African
Description
Deliciously charred pork neck steaks coated in Cape Herb & Spice Louisiana Cajun Rub and their Smoky Braai Seasoning, all served on warm roosterkoek.
Ingredients
Pickle Juice Mayo Dressing
1 tsp (5 ml) sugar
½ C (125 ml) dill pickle juice
1 C (250 g) mayonnaise
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) chopped fresh dill (or 1 tsp/5 ml dried dill)
4 dill pickles, roughly chopped
1 Tbsp (15 ml) capers, finely chopped
1 Tbsp (15 ml) finely chopped fresh parsley
1 small clove garlic, minced
1 tsp (5 ml) lemon juice
salt and black pepper, to taste
Roosterkoek
1 kg store-bought bread dough
butter, for spreading
Blackened Pork Neck Steaks
4 x 200 g pork neck steaks
120 g butter, melted
2 Tbsp (30 ml) Cape Herb & Spice Louisiana Cajun Rub
2 Tbsp (30 ml) Cape Herb & Spice Smoky Braai Seasoning
Instructions
Pickle Juice Mayo Dressing
Dissolve the sugar in the dill pickle juice, then combine with the mayonnaise, stirring until well blended. Add the Dijon mustard, fresh dill, chopped pickles, capers, parsley, minced garlic and lemon juice. Mix thoroughly. Season with salt and black pepper to taste, adjusting the seasoning as needed. Set aside so the flavours can infuse.
Roosterkoek
Prepare a medium-heat braai.
Divide the dough into 8 equal portions and shape each portion into a flat, round disc.
Place the discs on a lightly floured surface and allow them to rise for about 10 minutes.
Grill the roosterkoek, turning occasionally, until golden brown and cooked through, about 5-7 minutes per side.
Blackened Pork Neck Steaks
Add extra wood or charcoal to the fire to bring the heat up to medium-high.
Dip each pork neck steak into the melted butter, ensuring it is fully coated. Generously coat the buttered steaks with a mixture of Cape Herb & Spice Louisiana Cajun Rub and the Cape Herb & Spice Smoky Braai Seasoning.
Grill the steaks on high heat, turning occasionally, until they develop a deep golden crust and are cooked to your preferred doneness. This should take approximately 4-5 minutes per side. Allow to rest for 8-10 minutes before slicing.
To Serve
Cut each roosterkoek open and butter.
Slice the pork neck steaks and pile onto the buttered roosterkoek. Drizzle generously with the pickle juice mayo dressing and serve immediately.
