I often braise pork neck to the point that it falls apart, and then pull it with a fork and cook it down more with the braising sauce for ‘pulled pork’. I decided this time to cut the pork neck in 1 inch (3 cm) steaks (sometimes referred to as pork scotch fillets, which is different from a beef scotch fillet, or ribeye) and braise the neck until very tender but still retaining the ‘steak shape’. The pineapple provides the acidity to cut through the fat of the pork, and the coconut milk (and some added brown sugar) balances the acidity. The result was very good!
6 pork neck steaks (1 inch thickness, about 750g, 1.5 lb in total)
1 small pineapple, cut into 1 inch cubes
1 medium onion, minced
1 medium piece fresh ginger, minced
250 ml (1 cup) coconut milk
500 ml (2 cups) chicken stock
1/4 cup packed brown sugar
2 Tb coriander seed, ground
1 tsp cinnamon, ground
1 tsp allspice, ground
1 tsp black pepper, ground
1/4 cup fresh coriander (cilantro), to serve
Rice, to serve
In a deep pan over medium heat using a bit of oil, brown the pork neck steaks on both sides, then remove and set aside. Saute the onions and ginger until softened, then add the coconut milk, stock, brown sugar and dry spices. Mix well, add the pork neck steaks, bring to a simmer, cover the pan and braise for about 1.5 h on low heat, or until the pork is very tender but not falling apart. Serve on rice and top with fresh coriander (cilantro).