Braised pork neck steak on jalapeno salsa.

40 min. total time

Ingredients for 4 portions

Preparation

1. Preheat the oven to 180 degrees Celsius, top/bottom heat.
2. Season the pork neck steaks with salt and pepper and fry them in a pan with a tablespoon of oil on both sides for 3 minutes each. Then remove them and place them in a roasting pan.
3. Wash and chop the tomatoes, wash, core, and chop the jalapenos and bell peppers. Peel and finely chop the garlic cloves, cut the cleaned spring onions into rings. Add everything to the meat in the roasting pan with two tablespoons of oil. Strip the leaves from a sprig of rosemary and finely chop them, season with salt and pepper, and add to the meat. Let simmer for 20-30 minutes depending on the thickness of the steaks.
4. While the meat is in the oven, thoroughly wash and halve the young potatoes. Heat the remaining oil in a pan and fry the halved potatoes. Strip the needles from the last sprig of rosemary and add them to the potatoes.
5. Serve the jalapeno sauce on plates and arrange the meat on top. Serve the golden brown potatoes alongside, sprinkle with coarse sea salt.

Nutrition score

40 min. total time | 20 min. preparation time | Bräter