Sweet and sour pork neck steaks

Choose succulent South African pork for quality and flavour. Try this easy family favourite.

Serves 8

Preparation time: 25 minutes

Cooking time: 20 minutes

• 15ml olive oil
• 8 pork neck steaks, patted dry
• white rice and micro herbs to serve

SAUCE

• 1 onion, chopped
• 1 red or yellow pepper, diced
• 5ml olive oil
• 1 x 400g tin of pineapple chunks, drained (reserve syrup)
• 2 plum tomatoes, chopped
• 100ml brown sugar
• 180ml white wine vinegar
• 5ml soy sauce (or to taste)
• 10ml cornflour

1. Make the sauce Sauté the onion and pepper in the oil until glossy. Add the pineapple chunks and tomato, and stir-fry. Add the sugar and stir until it has dissolved. Stir in the reserved pineapple syrup, vinegar and soy sauce, and cook for about 3 minutes. Mix the cornflour with 15ml water to make a paste and stir into the sauce. Cook until the sauce thickens.

2. Heat the oil. Season the pork with salt and pepper on both sides. Pan-fry until golden brown and cooked through. Add the meat to the sauce and heat through. Serve with rice and a sprinkling of micro herbs.