Manus' Glazed Pork Neck Steak with Pineapple & Apricot Glaze

 Serves 4 - 6. Prep time: 15 - 30 min. Cook time: 1/1/4 - 1/1/2 hours

Image from Pixabay

INGREDIENTS

• 1 large thick-cut pork neck steak (1 - 1.5 kg), patted dry
• Salt and black pepper to taste
• 2 - 3 tsp garlic powder (or 3-4 minced garlic cloves)
• 1 tsp smoked paprika
• 1 - 2 TBS olive oil

APRICOT PINEAPPLE GLAZE

• 1/2 cup apricot jam
• 1/4 cup pineapple juice (from canned pineapple)
• 2 - 3 TBS brown sugar / honey
• 2 - 3 TBS Dijon or wholegrain mustard
• 1 TBS soy sauce
• 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
• pinch of chilli flakes
• 4 - 6 pineapple slices (canned in juice / fresh)

OPTIONAL EXTRAS

• fresh rosemary or thyme sprigs
• 1 onion, sliced into rings

INSTRUCTIONS

1. Season the steak. Rub neck generously on both sides with salt, pepper, garlic powder, smoked paprika and a little oil. Let sit at room temperature for 30 minutes, or marinade in the fridge for up to 4 hours. 

2. Make the glaze: in a small saucepan, whisk together apricot jam, pineapple juice, brown sugar/honey, mustard, soy sauce, ginger and chilli flakes. Simmer over medium heat for 5 - 8 minutes until slightly thickened. Set aside half for basting and half for serving. 

3. Cook the steak: (oven - best for thick cuts). Preheat oven to 200 degrees Celsius (180 degrees Celsius fan). Heat a large oven safe skillet over medium high heat. Sear the steak 3- 4 minutes per side until browned. Arrange pineapple slices around or on top of the steak, secure with toothpicks if needed. Add onion slices if using. Brush generously with glaze. Cover with foil and bake at 200 degrees for 20 - 30 minutes, then reduce to 160 degrees for another 45 - 60 minutes. Baste halfway through. Uncover for the last 10 - 15 minutes to caramelize. For extra char, broil 2 - 3 minutes (watch closely). Rest 10 minutes before slicing against the grain. 

Serve with caramelized pineapple slices and reserved warm glaze. 

RECOMMENDED SIDES

• Garlic mashed potatoes or roasted potatoes
• Honey-glazed carrots
• Roasted asparagus or green beans
• Fresh green salad or coleslaw