Pork neck steaks with dates

Recipe from: 02 March 2011

Ingredients 11
Servings 4
Time 10 mins

Ingredients

  • 4 x 100
    g
    pork neck steaks
  • 1/2
    small onion, chopped
  • 125
    ml
    pitted dates
  • 375
    ml
    hanepoot grape juice
  • 125
    ml
    old brown sherry
  • 25
    ml
    thick soy sauce
  • A few sprigs of rosemary
  • 12.5
    ml
    cornflour
  • 50
    ml
    water
  • 25
    ml
    cream
  • olive oil for frying
 

Method

1.5 hrs
 
Fry the onion until translucent.
Brown the steaks on both sides and put into a covered dish along with the onions, dates, grape juice, sherry, soy sauce & rosemary.
Bake slowly 165°C for an 1 and a half hours.
Remove the chops, keep them warm and pour juices into a pan if your dish isn’t hob friendly.
Mix the cornflour with 50ml water and add to the juices, on a medium heat allow to thicken, add the cream.
(Remember I freeze leftover cream in ice trays, I added 2 cubes).
Re-unite the steaks with the sauce and serve.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.
 
 

 

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