Publications
Partners
- - BARBECUE SAUCE
- 2 - onions, peeled and quartered
- 1 - whole garlic bulb
- 1Tbs - olive oil
- 4 - peaches (various types), peeled, pitted and diced
- ½c - tomato sauce
- ¼c - honey or light brown sugar
- 3Tbs - Worcester sauce
- 2Tbs - soy sauce
- 2Tbs - white vinegar
- 1tsp - Chinese five-spice mix
- - PORK STEAKS
- 4-6 - pork neck steaks (boneless pork neck chops)
- - salt and freshly ground pepper
- - a little olive oil
- - SALSA
- 2 - nectarines, diced
- 2 - spring onions, chopped
- ½ - cucumber, diced
- 1Tbs - olive oil
- - dash of lemon juice
- - pinch of salt
- - TO SERVE
- - roasted potato wedges
1 Barbecue sauce Put a piece of foil on the ungreased baking sheet and spread the onion quarters out on it. Put the garlic bulb in the middle and drizzle half the oil over. Wrap the onions and garlic in the foil and roast in the oven for 30 minutes.
2 Remove onions and garlic from the oven and allow to cool.
3 Heat the rest of the oil in a deep saucepan. Add the peaches and roasted onions and fry over low heat for 5 minutes.
4 Squeeze the flesh out of each clove of the roasted garlic bulb and add to the onions and peaches in the saucepan. Add the rest of the sauce ingredients, heat and stir well. Simmer over medium heat until peaches are soft.
5 Remove the mixture from the saucepan and purée using an immersion blender. Set aside.
6 Pork steaks Season the steaks on both sides, then brush with a little oil. Heat a large pan and fry the steaks until golden brown on both sides.
7 Increase the oven temperature to 230°C. When the steaks are done, arrange in a single layer on the greased baking sheet.
8 Brush the meat with the barbecue sauce and grill in the oven for 2-3 minutes. Turn the steaks over, brush generously with sauce, and grill for 2-3 minutes or until done to your liking.
9 Salsa Mix all the ingredients well.
10 To serve Serve the steaks with the salsa and potato wedges.
