BRAAIED PORK NECK STEAKS WITH GRILLED SWEETCORN

By SA Pork

Indulge in the smoky flavours of Braaied Pork Neck Steaks paired perfectly with juicy, grilled sweetcorn.

Serves: 6

INGREDIENTS

• 6 pork neck steaks
• 2 tablespoons oil
• 3 tablespoons Robertsons Steak & Chops Spice
• 4 fresh sweetcorn on the cob
• 1 tablespoon oil
• salt and pepper

To Serve

• 6 teaspoons margarine (optional)
• 6 chives, finely chopped (optional)

METHOD

1. Prepare a medium-high heat braai. Drizzle the pork neck steaks with oil and season with Robertsons Steak & Chops Spice.
2. Bring a large pot of salted water to a boil and add the sweetcorn. Boil for 10 minutes, then remove and drain. Drizzle the sweetcorn with oil and season with salt and pepper.
3. Place the pork neck steaks and the sweetcorn on the braai; flip the steaks every minute or so for about 8-12 minutes, depending on the thickness. This technique of regular flipping helps build an even char all over the surface of the meat, while simultaneously not allowing too much heat to penetrate to the centre of the meat, keeping it juicy and moist. If you have a meat thermometer, cook to 63°C.
4. Rotate the sweetcorn occasionally to ensure they char evenly. Note: the sweetcorn is cooked after boiling; placing on the grid is mainly to enhance flavour by adding a smoky taste. Pre-cooking reduces the time needed on the braai, ensuring they don’t dry out or overcook, while still achieving that perfect smoky char.
5. Dollop the sweetcorn with margarine and garnish with chopped chives, if using. Serve alongside perfectly cooked, juicy pork neck steaks for a delicious, well-rounded meal.