Juicy pork neck, golden potato wedges and a creamy green pepper sauce make for a hearty combination of flavors. The meat is seared in clarified butter with thyme and rosemary, giving it a fragrant crust and a beautifully browned surface.
This recipe can be made using just a pan and a single baking sheet. The pork neck only needs to be quickly seared on both sides, and you can use the same pan to prepare the pepper sauce with shallots, brandy, broth and cream. Meanwhile, the potatoes are roasted in the oven until golden and served as a simple side dish.
What you’ll need
For the pork neck steak:
- slices of pork neck,
- salt,
- ground pepper,
- clarified butter,
- 2 sprigs of thyme,
- 2 sprigs of rosemary.
For the green pepper sauce:
- shallot,
- pickled green peppercorns,
- a shot of brandy,
- a bit of broth,
- cream,
- starch mixed with water, as needed.
For the roasted potatoes:
- potatoes,
- salt,
- country-style seasoning or herbs to taste,
- oil.
The original recipe, except for the number of herb sprigs, does not specify exact quantities, so adjust according to the number of servings, amount of meat and desired sauce consistency.
Step-by-step preparation:
1. Preparing the potatoes: Clean the potatoes and cut them into evenly sized wedges so they cook through evenly. Season with salt, your favorite country-style seasoning or herbs, and drizzle lightly with oil.
2. Roasting the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Place them in an oven preheated to 180°C with fan and roast until golden. The exact time is not specified in the original recipe, so judge by the color and tenderness of the potatoes.
3. Preparing the pork neck: Make a few shallow cuts along the edges of the pork neck slices. This helps prevent them from curling up while searing. Season the meat with salt and pepper on both sides.
4. Searing the meat: Heat clarified butter in a pan, add the prepared pork neck and the two sprigs each of thyme and rosemary. Sear the meat for about 3 minutes on each side, basting it regularly with the aromatic butter.
5. Checking doneness: The suggested 3 minutes per side is only a guide, as the final time depends on the thickness of the slices. Once the pork neck is nicely browned and cooked through, remove it from the pan. Leave the pan juices for the sauce.
6. Onion base for the sauce: Finely chop the shallot, add it to the pan with the juices and sauté briefly. Lightly crush some of the pickled green peppercorns and add them to the shallot so their flavor infuses the sauce.
7. Deglazing with brandy: Pour a shot of brandy over the base and let it cook off. Then add a bit of broth, pour in the cream and simmer briefly again to blend the flavors.
8. Thickening and serving: If the sauce is too thin, thicken it slightly with starch mixed in water. Serve the finished pork neck with the roasted potato wedges and pour over the warm green pepper sauce.
Why make cuts along the pork neck edges
The edges of the slices can shrink quickly when seared, causing the meat to curl in the pan. A few shallow cuts along the edge help keep the slice flatter and allow it to brown more evenly. Make the cuts only through the outer part, not deep into the meat.
How to adjust the consistency of the pepper sauce
First, simmer the sauce briefly with the cream, then check its thickness. If it is still too runny, add a small amount of starch mixed with water. Add gradually, so the sauce stays smooth and not overly thick.
Final tip
While searing, regularly baste the pork neck with the pan juices, thyme and rosemary. This way, you get the full flavor from the clarified butter and herbs, and also a great base for the sauce. Keep the potatoes in a single layer on the baking sheet so they roast golden instead of steaming.
