Pork Neck Steaks with Mustard and Honey

Name: Pork Neck Steaks with Mustard and Honey
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 4 pork neck steaks, 3 cm thick; Corn or sunflower oil, as needed; 250 ml orange juice (1 cup), for the oven; 4 tbsp mustard, for the sauce; 3 tbsp honey, for the sauce; 500 ml lager (keep half a glass back for slaking the cornstarch); 125 ml lemon juice (1/2 cup), for the sauce; 1 tbsp cornstarch (cornflour), for the sauce; 4 sweet potatoes, cut into even medium cubes, for the mash; 2 tbsp lemon juice, for the cooking water; 100 g butter, cubed, for the mash; 60 ml orange juice (1/4 cup), for the mash; 2 tbsp fresh rosemary, chopped, for the mash; Salt and freshly ground black pepper, to taste

⏱ 40 min in total🔪 15 min prep🍳 25 min cooking🍽 4 portiesEasy

Pork neck steaks in a sauce of mustard, honey and lager, with a sweet potato mash scented with rosemary and orange.

Neck is the right cut here, not loin. Pork neck — sold as pork collar, or cut from the shoulder — has enough fat to survive this two-stage cooking, seared first and then into the oven with orange juice, and still come out juicy. Loin is lean and would dry out.

The same sauce on a different cut are the pork ribs with mustard and honey.

Ingredients

Measurements

🍽 4 servings

4 pork neck steaks, 3 cm thick
Corn or sunflower oil, as needed
250 ml orange juice (1 cup), for the oven
4 tbsp mustard, for the sauce
3 tbsp honey, for the sauce
500 ml lager (keep half a glass back for slaking the cornstarch)
125 ml lemon juice (1/2 cup), for the sauce
1 tbsp cornstarch (cornflour), for the sauce
4 sweet potatoes, cut into even medium cubes, for the mash
2 tbsp lemon juice, for the cooking water
100 g butter, cubed, for the mash
60 ml orange juice (1/4 cup), for the mash
2 tbsp fresh rosemary, chopped, for the mash
Salt and freshly ground black pepper, to taste

Method

1
Searing the meat: season the pork neck steaks with salt and pepper and brown them on both sides in a preheated pan with a little oil. Take them out and do not wash the pan — the browned bits in it are the base of the sauce.
2
Into the oven with citrus: lay the steaks in a lightly oiled roasting dish and pour the cup of orange juice over them. Roast at 190-200 °C for 8 to 10 minutes.
3
The sauce: in the same pan you browned the meat in, stir together the mustard, the honey, the lager (holding back half a glass), the lemon juice, salt and pepper. Once it has bubbled for a few minutes, stir in the cornstarch, slaked beforehand in the cold half glass of lager you kept back. Cook for a few minutes more, stirring constantly, until the sauce thickens.
4
Boiling the sweet potatoes: boil the cubes of sweet potato in plenty of salted water with the 2 tablespoons of lemon juice — the acid stops them darkening as they oxidise.
5
The scented mash: when the sweet potatoes are tender, drain and mash them well. Mix them immediately with the cubes of butter, the quarter cup of orange juice and the chopped fresh rosemary: while they are hot, the mash takes up the butter far better.
6
Serve the pork neck steaks very hot alongside the scented sweet potato mash, with the reduced mustard, honey and beer sauce spooned generously over the meat.