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Coconut and Chilli Pork Neck Steaks with Green Beans

Do what South Africans do best and light a fire for the braai! Our Woody’s Pork Neck Steaks are tasty and succulent all on their own, but marinated in a mouthwatering coconut and chill mixture makes things seriously lekker!

 

INGREDIENTS (FOR THE MARINADE)
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 2 tbsp Castor Sugar
  • 1/2 tsp Salt
  • 3 cloves Garlic (minced)
  • 1 small knob of Ginger (grated)
  • 2 Red Chillies (chopped)
  • 1/2 small Onion (finely chopped)
  • 1/4 tsp freshly ground Black Pepper
  • 1/3 cup Coconut Milk
OTHER INGREDIENTS
  • 4 Woodys Smoked Cape Neck Pork Steaks
  • 300 g fine Green Beans (blanched and slightly crunchy)
  • 2 Lemons (halved)
  • 1/2 bunch of fresh Coriander leaves

METHOD
  1. Make the marinade by combining all the ingredients. Using a sealed container, place the Pork Neck Steaks into the container and pour the marinade over. Set aside to marinate for 1 hour.
  2. While the pork steaks are marinating, start your wood fire.
  3. Once the fire is ready, grill the steaks on high heat for about 4-5 minutes each side until its beautifully charred but cooked through. Set aside to rest and keep warm.
  4. Using a small heatproof pot, place the leftover marinade into the pot and place onto the fire or a stove top and reduce down to half. Use this as your sauce after plating.
  5. To serve, start with a bed of Blanched Green Beans, top with the steaks, drizzle over the reduced marinade. Finish off by scattering coriander leaves, thinly sliced red chilis and grilled lemon halves
  6. Serve Immediately.