|4||pork neck steaks — boneless|
|salt and black pepper — to season|
|1||lemon — zest and juice|
|1 large knob||butter|
|30 ml||olive oil|
|400 g||button mushrooms — halved|
|60 ml||pine nuts — toasted|
|25 ml||parmesan cheese — grated|
Season the pork with salt, pepper and lemon zest to taste. Melt the butter with the oil in a thick-based pan and fry the garlic and sage leaves until the sage is crispy and the garlic is fragrant.
Remove the leaves and keep them for garnishing; scoop out the garlic and discard or use it in another dish.
Fry the pork in the fragrant butter and oil until it forms a golden-brown crust on all sides. Don’t turn the meat too of- ten, and remember to fry the sides as well – use your braai tongs.
Once the meat is browned to your liking, set it aside to rest while you make the sauce.
Fry the mushrooms in the same pan until golden brown. Add a little more butter and oil if necessary. Season to taste with salt, pepper and lemon juice.
Pour the cream into the pan and simmer until reduced by half. For the last 5 minutes, put the pork back in the pan with the sauce and cover it with a lid.
Meanwhile, cook the pasta in salted water until al dente. Mix the cooked pasta with the mushroom sauce and dilute as necessary with another splash of pasta water to ensure that the rich sauce coats all the pasta ribbons.
Spoon the pasta onto a serving platter and arrange the cooked pork on top with the crispy sage leaves and nuts. Serve immediately with Parmesan and extra freshly ground black pepper.