Pork neck as a meat cut, I am told by Udo our specialist butcher in Meadowridge, is becoming more popular. We import tons of pork belly from Canada each month; maybe we will have to start bringing in neck as well.
This dish is redolent of the Nuy Valley, I have used products from Willow Creek Olives and wine from the Nuy Wine Cellar. The peaches are from Koelfontein in Ceres where Handri Coetzee and his team have perfected the art of producing utterly sublime soft dried fruits
Pork Neck Steaks with Elberta Peaches
What you’ll need…
6 pork neck steaks weighing about a kilo in total
Oryx Desert Salt and Oryx Black Pepper
Willow Creek Extra Virgin Olive Oil – I use the Gourmet Squeeze bottle
Willow Creek Garlic Infused Extra Virgin Olive Oil
2 onions, 2 carrots, 2 sticks celery, all finely chopped and kept separate
60ml KWV 3 Year Old Brandy
6 sprigs Marjoram
6 Elberta Peaches
250ml NOMU Chicken Fond
125ml White Wine – Nuy Chant de Nuit would be perfect
125ml thick cream
Nuy Red Muscadel
Willow Creek Cabernet Sauvignon Balsamic
What you’ll do…
Set the oven at 180C. With a piece of kitchen paper dry the pork steaks and season them well with the salt and pepper on both sides. Flood the bottom of a shallow enamelled cast iron casserole with a thin layer of the Willow Creek EVOO. In it brown, not cook, the steaks, set them aside on a plate. Add a small amount of the Garlic infused oil to the pan and add the onions. Fry gently until just starting to colour. Add the carrots and celery and stir fry until soft. Put the pork steaks on top of the vegetables and pour any juice from the plate into the casserole. Pour over the brandy and set it alight. Allow the flames to die down. Place a sprig of marjoram onto each steak and a peach on top. Add the chicken stock and the white wine. Cover and place in the oven for 35 to 40 minutes. Remove from the oven and pour in the cream. I like now to add a touch of sweet wine – about a tablespoon just to give it a slight sweet edge and then about the same amount of the Cabernet Sauvignon Balsamic to balance the flavour. Taste and reseason with salt and pepper if necessary. Allow the sauce to bubble gently for a short while to reduce the sauce.
Serve with creamy mashed potato and some crusty bread.