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.

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Ingredients

25g fennel seeds

10g coriander seeds

10g white pepper

25g sea-salt flakes

1 pork neck (1.5kg)

2 tbsp soy sauce

2 tbsp coconut oil

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.

3.

Remove steaks and cover loosely with foil. Allow to rest for 8-10 minutes before eating.

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