Pork neck steaks with aubergine salad


JustDelicious pork neck steaks are seasoned, pan-fried and added to a bowl of oven-baked aubergine slices, julienned celery stalks and fresh parsley leaves, then coated with a spicy coconut cream sauce and served with butter-fried crusty bread slices.



2 large aubergines, sliced

65ml olive oil

zest and juice of one lemon

5ml sumac spice

2 cloves garlic, finely chopped


  • Preheat the oven to 200°C.
  • Mix all the ingredients in a large mixing bowl and spread the marinated aubergine slices in a baking tray.
  • Bake for 10 minutes.

Pork neck


1kg Eskort Pork Neck Steaks

15ml olive oil

5ml coarse salt

15ml ground black pepper


  • Drizzle the pork neck steaks with olive oil and season with salt and pepper.
  • In a frying pan over high heat, fry the steaks for 5 minutes on each side and set aside.

Butter-fried bread and salad


8 slices crusty bread

30ml butter

handful fresh parsley

1 bunch celery


  • Melt the butter in a frying pan over moderate heat. Toast the bread until crispy and golden.
  • Thinly slice the celery stems and place in a bowl. Tear the celery and parsley leaves with your hands and add to the bowl.
  • Add the baked aubergines and mix so the juice from the aubergine coats the leaves and celery.

Spicy coconut sauce


1 tin coconut cream

1 red chili

5ml paprika

5ml salt

Method and serving

  • Remove the pork neck steaks from the pan and add to the aubergine bowl.
  • Add the coconut cream, chili, paprika and salt to the pan. Stir well so the flavours from the pan are blended into the sauce.
  • Pour the sauce over the meat and aubergines and enjoy with the toast.