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Pork neck "prego"

Recipe from: 24 August 2015
recipe, ribs, braai

Ingredients 15
Servings 6
Time 00:05


  • 1.2
    pork neck steaks
  • 4
  • 200
    red wine
  • 10
  • 2
  • 150
    extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 100
    chorizo sliced
  • 1
    tin butterbeans, drained
  • 3
    tomatoes, blanched, peeled and roughly chopped
  • juice of 1 lemon
  • 100
    unsalted butter
  • 1
    flat leaf parsley, roughly chopped (reserve a pinch for garnish)
  • 2
    garlic finely chopped
  • 200
    fine green beans



Roughly chop the garlic, chilli and rosemary and combine it with the red wine and olive oil. Marinate the pork steaks in the mixture for at least 1 hour (the longer the better.)

Remove the steaks from the marinade and pat dry with a cloth or kitchen paper. Brush the steaks with olive oil and season with salt and pepper. Cook over hot coals, remember that pork doesn’t need to be cooked well done, keep it around the medium mark for best results.

Heat a little oil in a hot sauté pan. Add the chorizo, when the chorizo begins to take on some colour add the roughly chopped tomato. As the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice. When the butter has melted remove the pan from the heat.

Blanche the green beans in boiling salted water for approximately 3 min, the beans should be cooked but still retain a nice snap.
Spoon the butter bean mixture into the centre of some large bowls or alternatively onto a large platter. Place the cooked green beans on top followed by the neck steaks.

Recipe reprinted with permission of Weber.
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