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Pork Neck Steaks with Sage Garlic Butter

Pork Neck Steaks with Sage Garlic Butter
Pork neck steaks make for a deliciously tender meat. Give Postcard Café chef Mune Kimura’s method a try.

Chef Mune pairs his pork neck steaks with an aromatic sage butter and pepper salad.

Try these pork neck steaks from Chef Mune Kimura at Postcard Café Stellenbosch

Pork Neck Steaks with Sage Garlic Butter

24shares Share0 Tweet0 Share0 Print17 Email7Pork neck steaks make for a deliciously tender meat. Give Postcard Café chef Mune Kimura’s… Food and Wine Pork Neck Steaks with Sage Garlic Butter European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 pork neck steaks (100g each)
  • 2 tbsp olive oil
  • pinch salt
  • For the sage butter
  • 50g salted butter, slightly softened
  • 1 clove garlic, crushed
  • 1 tbsp fresh chopped sage, or dried
  • 1 tsp chopped parsley
  • For the salad
  • 300g baby potatoes, boiled and sliced in half
  • 1 small red pepper
  • 1 small yellow pepper
  • ¼ cucumber, sliced
  • 8 cherry tomatoes, sliced
  • 1 packet garden salad mix
  • For the balsamic salad dressing
  • 10g Dijon mustard
  • 12g balsamic vinegar
  • 2 tbsp olive oil
  • pinch of salt, black pepper

Instructions

  1. To prepare the sage butter, mix all ingredients in a bowl and place on a piece of cling wrap. Roll up to form a log and chill for 1 hour. Once the butter is hard, take the wrap off and slice into eight circles.
  2. For the salad, roast peppers in the oven until the skin turns black. Once they start to blister, remove and place in a bowl. Cover the bowl with cling wrap and leave for 10 minutes. Then peel, deseed and cut into strips. Set aside till needed.
  3. Season the steaks with salt and pepper. Dust with flour, shaking off excess.
  4. Pan-fry them in olive oil till they are golden brown on both sides. Place on a baking tray in a preheated oven at 180°C for 5-6 minutes.
  5. To serve, divide the salad greens between four plates. Top with roasted peppers, potatoes, cucumbers and cherry tomatoes, and dress with the balsamic dressing. Arrange two steaks on each plate and top with garlic butter. The heat of the steaks will melt the butter. Serve with lemon wedges.

Wine Suggestion: Stark-Condé Pinot Noir, OverbergChef Mune Kimura of Postcard Café Stellenbosch

Chef Mune Kimura joined forces with Marie Condé to set up Postcard Café. It may have started out as a great spot to get a slice of cake and a cup of coffee, but Mune has been able to build it into a popular restaurant in the Jonkershoek Valley. Read more about how he did just that in our Country Chef interview.

Postcard Café

+27 (0) 21 861 7703; [email protected]

Open Wednesday to Sunday from 9am to 4pm

Photography Francois Pistorius

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