Pork neck steaks with clementine sauce

Name: Rolled pork neck and vegetable roast
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: serving
Cuisine: Main Meals
Ingredients: onions, peeled and quartered 3,garlic heads, halved 2,rolled pork neck 1,leeks, halved 4,butter 3T,red wine vinegar 3T,olive oil 4T,salt, to taste ,green peppercorns, to taste ,parsley, chopped 30g,capers, chopped 1T,lemons, juiced and zested 2

By Phillippa Cheifitz

Serves 2 - 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

4 pork neck steaks
Olive oil, for brushing
Sea salt and freshly ground black pepper
1 1/4 cups clementine juice
2 T honey
2 T marmalade
1 T corn flour
1/2 t dried sage
Chinese noodles, cooked until al dente, for serving
Wilted tatsoi leaves, for serving

Method

Preheat the oven to 180°C.

Brush the steaks with a little oil then quickly sear in a hot pan. Season lightly.

Transfer to an ovenproof dish with a lid. Mix the remaining ingredients (except the noodles and tatsoi) in a bowl and pour over the pork steaks. Bake, covered, for 30 minutes.

Remove the lid and bake for a further 20 to 30 minutes, or until the steaks are brown and the sauce is thickened. Season to taste.

Serve with the Chinese noodles and tatsoi.

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Rolled pork neck and vegetable roast

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Lemon-braised pork neck with gremolata

Oven-roasted pork neck in milk and sage