Pork Neck Steak
2 servings
20 minutes
Pork neck steak is a true delight for lovers of juicy, rich meat flavor. Pork infused with the aroma of spices and tangy Dijon mustard becomes tender and appetizing. Mustard oil adds a slight sharpness and depth of flavor, while white and black pepper combined with sumac create a harmonious balance of spice. Sumac, an ancient spice of Eastern origin, adds a light tang that enhances the meat's taste. This steak is perfect for both a cozy home dinner and a festive feast. Serving it with greens refreshes the dish, while mustard with horseradish provides a completed, vibrant accent. The simplicity of preparation makes it accessible even for novice cooks, and the result is always impressive.
1
Place the pork neck steak in the heated mustard oil in the pan.
- Pork neck (collar): 450 g
- Mustard oil: 1.5 tablespoon
2
Add salt and white pepper.
- Sea salt: to taste
- Freshly ground white pepper: 0.5 teaspoon
3
Season with black pepper.
- Freshly ground black pepper: 0.5 teaspoon
4
Flip after 3-4 minutes.
5
Salt and season with chili pepper.
- Sea salt: to taste
- Sumac: 1.5 teaspoon
6
Add a teaspoon of sumac.
- Sumac: 1.5 teaspoon
7
After 3-4 minutes, flip again and reduce the heat to medium.
8
Cover with a lid.
9
After 10–12 minutes, transfer the meat to a plate with greens.
- Fresh herbs: to taste
10
Add Dijon mustard.
- Dijon mustard with horseradish: 1.5 tablespoon
11
Season again with sumac and serve.
- Sumac: 1.5 teaspoon