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Pork Neck Steaks with Esquite
Pork neck steaks are served with a zippy Mexican-style esquite salad made with grilled corn, feta, jalapeños and coriander.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 1:30 hours |
- Cook Time : 30 mins
Ingredients
Pork Chops
4 boneless pork neck steaks
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
1 sprig rosemary, leaves picked & chopped finely
3 Tbsp (45 ml) olive oil
zest and juice of 1 orange
Esquite Salad
4 corn on the cob
150 g feta, crumbled
1 spring onion, finely sliced
2 Tbsp (30 ml) chopped fresh coriander
1 pickled jalapeño, deseeded & finely chopped
1 garlic clove, finely grated
1 tsp (5 ml) smoked paprika
2 Tbsp (30 ml) mayonnaise
zest and juice of 1 lime
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
To Serve
1 lime, quartered
Method
Pork Chops
Add the garlic, cumin, salt, pepper, rosemary, olive oil, orange zest and juice to a medium-sized bowl and stir to combine. Add the steaks to the marinade and toss to coat. Cover the bowl and allow to marinate in the fridge for at least 1 hour before cooking. Remove from the fridge about 30 minutes before cooking, so that the meat can come to room temperature.
Esquite Salad
Brush the corn cobs with olive oil. Place a frying pan on high heat and fry the corn for about 10 minutes, turning often, until it is evenly caramelised and slightly charred. Remove from the pan; when completely cool, cut the corn off each cob. Add the corn to a mixing bowl along with the rest of the ingredients – stir to combine. Taste and adjust seasoning if necessary; cover and set aside until needed.
Pork Chops cont.
Heat a griddle/frying pan over high heat. Fry the neck steaks for about 4 minutes per side, until caramelised and cooked to medium.
To Serve
Serve the grilled pork neck steaks with the esquite salad. Garnish with a sprig of fresh coriander and a lime wedge on the side.
