Dirty Pork Neck Steaks & Creamy Mustard sauce

I give you Dirty Pork Neck Steaks – Caveman style.

The Flying Pig pork neck steaks braaiied directly on some decent Bosveld Hardekool coals. This is hard, solid wood. Often referred too as “kuier hout”, so grab a few craft beers, some mates and share your braai party trick. Still my preferred way of braaiing steaks and pork steaks are no different. Paired with a fresh, creamy mustard sauce and green salad of your choice this is the perfect go to braai recipe for the weekend.

Dirty Pork Neck Steaks & Creamy Mustard sauce

Prep Time: 15min

Cooking Time: +-50min

Feeds How Many – 4

Pork Neck Steak Prep Time!

Ingredients

• • 1 Pack ‘The Flying Pig’ Pork neck steaks
  • 2 x bags Bosveld Hardekool wood – Decent wood is key for this style of braaiing
  • Salt & Pepper – Dry rub for the Pork
  • 240ml chicken stock
  • 120ml Thick Cream
  • 5 x tbsp Dijon mustard
  • ½ x tsp Salt
  • ½ x tsp ground pepper
  • ½ x tsp onion powder
  • ½ x tsp garlic powder
  • Dash of Worcestershire sauce
  • Roughly chopped parsley to garnish

Farm Fresh Pork From The Flying Pig – Try them out.

How To Do It

Caveman style braaiing is all about the wood one uses. I rely on Bosveld Hardekool wood. Their coals are hot, long burning and they don’t create a lot of ash. I cannot emphasize this more, one cannot make use of briquettes. If you only have charcoal available, make sure its organically sourced, restaurant grade lump wood.

I rely on Bosveld Hardekool wood. Their coals are hot, long burning and they don’t create a lot of ash.

Get you fire burning early as hardwood takes a while to burn – awesome if you have a few mates around, crack a craft beer or two and show them your party trick – Dirty steaks.

Grab a cast iron pan, heat it up over open coals and pour in your chicken stock. Heat and stir for 3 minutes, add in your Dijon mustard, thick cream and dash of Worcestershire sauce. Add you spices and stir for a good 4/5 minutes until the sauce thickens.

Caveman Style Cooking!

There will be flare ups, manage it by moving the steaks around. You want those chargrilled effects so don’t worry if you see some charred areas appearing on the surface of the steaks.

The fire – Spread and ensure an ‘even’ level of coals. Just before you place your pork neck steaks directly onto the coals give the coals a decent blow. This takes off any excess ash build up. Place your steaks – Seasoned only with salt and pepper – directly onto the coals, 4/5minutes per side. Using your braai tongs, move the steaks around every minute to ensure an even distribution of heat.

Served With Creamy Mustard Sauce

Ranger Tip

There will be flare ups, manage it by moving the steaks around. You want those chargrilled effects so don’t worry if you see some charred areas appearing on the surface of the steaks. Once done, remove the steaks from the fire and place them in your creamy mustard sauce. Garnish with parsley. Rest for a few minutes and enjoy.

Enjoy!