- 4 - small pork neck or rib-eye pork steaks
- 45ml - oil
- 45ml - dukkah
- 1 - small cucumber
- 1 - ripe mango
- ½ - small red onion, chopped
- 1–2 - red chillies, seeded and chopped
- 100ml - chopped coriander
- 15ml - lemon juice
- 5ml - honey
- - sweet potato chips, to serve
1. Rub the steaks well with the oil and dukkah. Heat a thick-based pan until sizzling hot and fry the meat until golden brown and cooked through. Set aside to rest while you prepare the salsa.
2. Make the salsa Peel the cucumber then seed and dice it. Peel and pit the mango then dice it. Mix the onion, chilli, coriander, lemon juice and honey and season generously with salt and pepper. Serve the steaks with the salsa and sweet potato chips.
Know your cut: pork neck
This is the most succulent and flavourful cut. The visible white streaks indicate that there is a lot of collagen and a small amount of marbling in the meat, making it deliciously juicy when cooked. The neck does have bones in it; it’s easier to cook a whole deboned neck or boneless neck steaks, as bones are often more difficult to manage in a pan or on the braai. Pork neck steaks with bone in them are referred to as neck chops.