Mogau uses a whole pork neck fillet for this recipe. She looks for a deboned neck that has no fat on the outside, and cuts it into steaks herself. You could do the same, or find pre-cut steaks at most butchers. Of course, you could simply use a good old neck chop. It’s always nice to have a piece of bone to nibble on at the end! Serves 4 I Prep Time 10 mins I CookTime 10 mins I Skill Level Easy I Try North African
- Pound or blitz the seeds, pepper and salt to a coarse powder.
- Generously rub pork with spice mixture until well coated.
- Cut pork neck into 2cm-thick steaks.
- Heat oil in a griddle pan over medium-high heat. Cook the pork neck steaks for 3-4 minutes on each side until nicely browned. (Steaks can also be cooked over the coals, if you prefer.)
- Mix soy sauce, honey and coconut oil together in a bowl and baste steaks with mixture during the last minute of cooking, for a nice caramelised finish.
- Remove steaks from heat and cover loosely with foil. Allow to rest for 8-10 minutes, before serving with chakalaka and pap.
WHY NOT.. … grill the whole fillet over coals for 20 minutes until it’s well browned. Slice into steaks right at the end, searing them briefly before serving.
