Cath Muscat
This brilliant recipe from Cooks Co-op chef Martin Boetz showcases amazing local free-range pork, produced in the Hawkesbury region of NSW by Melanda Park. Ask your local butcher or head to a nearby farmers’ market for similar quality cuts of meat, then boost the flavour of the pork with spices, including fennel and coriander seeds. “The flavour-filled spice rub on these steaks works perfectly with both Western and Asian dishes,” explains Marty. Here’s the recipe.
You might also like: Take a behind-the-scenes tour of a free-range pork farm
Ingredients
Method
1.
In a spice grinder, blend fennel seeds, coriander seeds and pepper to a coarse powder. Remove to a bowl and mix with salt.
2.
Generously rub pork with spice mixture until coated. Cut pork neck into 2cm wide steaks. Preheat an oiled chargrill plate over a medium-high heat. Add steaks and cook for 3-4 minutes each side. Mix soy sauce and coconut oil together in a jug and baste steaks with mixture in last minute of cooking to give a good caramelised finish.Â
3.
Remove steaks and cover loosely with foil. Allow to rest for 8-10 minutes before eating.
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