Succulent pork neck is basted in tandoori spices and seared to perfection! It is served on a bed of fluffy wholewheat couscous laced with roasted aubergine. This amazing dish is finished off with a dreamy crème fraîche, mustard, and herb sauce. What are you waiting for? Add to cart!
Pork Neck & Heavenly Herb Sauce
Pork Neck & Heavenly Herb Sauce
with couscous, roasted aubergine & crispy onion bites
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Aubergine
- Capers
- Creme Fraiche
- Crispy Onions
- Fresh Rosemary
- Fresh Thyme
- Green Leaves
- NOMU Roast Rub
- Pork Neck Steak
- Tandoori Spice
- Whole Wheat Couscous
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed rosemary and thyme. Pat the pork neck steak dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped rosemary, the chopped thyme, the remaining tandoori spice, and 20ml of water. Mix until fully combined and leave to simmer for 3-4 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted aubergine. Season if necessary.
DELISH!
Plate up the couscous-aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine - 250g
NOMU Roast Rub - 10ml
Whole Wheat Couscous - 75ml
Fresh Rosemary - 4g
Fresh Thyme - 4g
Pork Neck Steak - 160g
Tandoori Spice - 10ml
Crème Fraîche - 45ml
Wholegrain Mustard - 20ml
Green Leaves - 20g
Capers - 20g
Crispy Onions - 10ml
AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped rosemary, the chopped thyme, the remaining tandoori spice, and 40ml of water. Mix until fully combined and leave to simmer for 3-4 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted aubergine. Season if necessary.
DELISH!
Plate up the couscous-aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine - 500g
NOMU Roast Rub - 20ml
Whole Wheat Couscous - 150ml
Fresh Rosemary - 8g
Fresh Thyme - 8g
Pork Neck Steak - 320g
Tandoori Spice - 20ml
Crème Fraîche - 85ml
Wholegrain Mustard - 40ml
Green Leaves - 40g
Capers - 40g
Crispy Onions - 20ml
AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped rosemary, the chopped thyme, the remaining tandoori spice, and 60ml of water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted aubergine. Season if necessary.
DELISH!
Plate up the couscous-aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine - 750g
NOMU Roast Rub - 30ml
Whole Wheat Couscous - 225ml
Fresh Rosemary - 12g
Fresh Thyme - 12g
Pork Neck Steak - 480g
Tandoori Spice - 30ml
Crème Fraîche - 125ml
Wholegrain Mustard - 60ml
Green Leaves - 60g
Capers - 60g
Crispy Onions - 30ml
AUBERGINE
Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped rosemary, the chopped thyme, the remaining tandoori spice, and 80ml of water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted aubergine. Season if necessary.
DELISH!
Plate up the couscous-aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine - 1kg
NOMU Roast Rub - 40ml
Whole Wheat Couscous - 300ml
Fresh Rosemary - 15g
Fresh Thyme - 15g
Pork Neck Steak - 640g
Tandoori Spice - 40ml
Crème Fraîche - 170ml
Wholegrain Mustard - 80ml
Green Leaves - 80g
Capers - 80g
Crispy Onions - 40ml
Woolies Products in this dish
