SMOKED PORK NECK STEAKS – RIBEYE STEAKS WITH BUTTERBEAN MASH, BRUSSEL SPROUTS AND MUSHROOMS

Ingredients

4 West Peak Meats Pork neck steaks – rib-eye steaks
1 clove garlic, crushed
4 tbsp. brown sugar
1 tbsp. whole grain mustard
1 tbsp. balsamic vinegar
1 tbsp. soya
1 tsp. chilli flakes
45g white onion soup powder mix with 1/2 cup water and dash of milk

Prepare an ovenproof baking dish and place the pork neck steaks in the baking dish. Mix all of the ingredients and pour it over the steaks and bake for 30 minutes.

Mushroom and peppers

1 punnet button mushrooms, sliced
1 onion chopped
½ a red pepper, green and yellow pepper, sliced
½ tsp. mixed herbs
Olive oil for cooking

Pan-fry the onion in the olive oil and once it is translucent, add the peppers, herbs and mushrooms and cook through or until the mushrooms are slightly tanned.

Butterbean mash with sprinkles crunchy bread sprinkles

2x 410g cans butterbeans, drained and rinsed
2 tsps. Olive oil
2 tsps. Lemon juice
Salt to taste
1 Tbsp. water to loosen the mash

Place the drained butter beans in a food processor or in a large bow to use a hand blender. Add 2 tsps. lemon juice, 2 tsps. olive oil, salt to taste and 1 tbsp. water and blitz until it is smooth and set aside. Warm it up in a pan for 5 minutes before serving.

Crunchy bread sprinkles

1 cup of bread crumbs
½ a cup of almonds nibbed
6 sprigs thyme leaves stripped
2 tbsp. olive oil
1 tsp. chilli flakes
Salt and pepper to taste

Place a frying pan on medium heat and add 2 tbsp. olive oil and the rest of the crunchy bread sprinkles ingredients. Toast the ingredients, but remove it as soon as it browns, be careful not to burn it.

Brussel sprouts

Pan fry with butter, then add garlic and almond shavings.

To Serve

Drizzle the sauce of the pork steaks onto the steaks and pair it with the Butterbean mash and breadcrumb sprinkles, add the mushrooms and brussel sprouts.