What are the main ingredients in Beer-glazed Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Beer-glazed Pork?

Calories: 1076, Carbs: 104 grams, Fat: grams, Protein: 51.8 grams, Sugar: 26.3 grams, Salt: 1283 grams

How do I prepare Beer-glazed Pork?

MARINATION STATION: Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 100ml of beer. Set aside in the fridge to marinate, 15-20 minutes. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside. CARAMELISED ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. FLUFFY QUINOA: Place the rinsed quinoa in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside. GRILLED PINEAPPLE & STEAK: Coat the drained pineapple rings in oil. Place a grill pan or a pan over medium-high heat with a knob of butter. When hot, fry the pineapple rings until charred, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated steak until charred and cooked through, 2-3 minutes per side. In the final minute, deglaze the pan with a splash of the marinade. Add the worcestershire sauce and baste the steak, 1-2 minutes. Remove and rest for 5 minutes before slicing. JUST BEFORE SERVING: Combine the cooked quinoa with the caramelised onion and season. In a salad bowl, combine the mustard dressing, a sweetener, and a drizzle of olive oil. Toss through the charred corn and the chopped peppers. DINNER TIME: Plate up the quinoa, side with the sliced steak, and the grilled pineapple. Scatter over the charred corn & peppers. Crumble the drained feta over the quinoa and garnish with the pumpkin seeds and chopped basil. Cheers, Chef!

What should be prepared from my kitchen to make Beer-glazed Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey

Beer-glazed Pork

Tender pork neck steak is marinated in a NOMU African Rub & beer sauce before being fried to perfection. The pork is then adorned with a scattering of charred corn & piquanté peppers tossed in a mustard vinaigrette. Served alongside charred pineapple rings and red quinoa loaded with caramelised onion, creamy feta, pumpkin seeds and fresh basil.

Beer-glazed Pork

with charred corn, quinoa & grilled pineapple rings

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beer
Corn
Danish-style Feta
Fresh Basil
Mustard Dressing
Nomu African Rub
Onion
Onions
Pork Neck Steak
Pumpkin Seeds
Red Quinoa
Sweet Piquanté Peppers
Tinned Pineapple Rings
Worcestershire Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey

Serves 1

MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 50ml of beer. Set aside in the fridge to marinate, 15-20 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside.
GRILLED PINEAPPLE & STEAK
Coat the drained pineapple rings in oil. Place a grill pan or a pan over medium-high heat with a knob of butter. When hot, fry the pineapple rings until charred, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated steak until charred and cooked through, 2-3 minutes per side. In the final minute, deglaze the pan with a splash of the marinade. Add the worcestershire sauce and baste the steak, 1-2 minutes. Remove and rest for 5 minutes before slicing.
JUST BEFORE SERVING
Combine the cooked quinoa with the caramelised onion and season. In a salad bowl, combine the mustard dressing, a sweetener, and a drizzle of olive oil. Toss through the charred corn and the chopped peppers.
DINNER TIME
Plate up the quinoa, side with the sliced steak, and the grilled pineapple. Scatter over the charred corn & peppers. Crumble the drained feta over the quinoa and garnish with the pumpkin seeds and chopped basil. Cheers, Chef!

Pork Neck Steak - 160g
NOMU African Rub - 10ml
Beer - 1 bottle
Corn - 50g
Onion - 1
Red Quinoa - 100ml
Tinned Pineapple Rings - 40g
Worcestershire Sauce - 7,5ml
Mustard Dressing - 17,5ml
Sweet Piquanté Peppers - 30g
Danish-style Feta - 40g
Pumpkin Seeds - 5g
Fresh Basil - 4g

Download the Recipe

Serves 2

MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 100ml of beer. Set aside in the fridge to marinate, 15-20 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside.
GRILLED PINEAPPLE & STEAK
Coat the drained pineapple rings in oil. Place a grill pan or a pan over medium-high heat with a knob of butter. When hot, fry the pineapple rings until charred, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated steak until charred and cooked through, 2-3 minutes per side. In the final minute, deglaze the pan with a splash of the marinade. Add the worcestershire sauce and baste the steak, 1-2 minutes. Remove and rest for 5 minutes before slicing.
JUST BEFORE SERVING
Combine the cooked quinoa with the caramelised onion and season. In a salad bowl, combine the mustard dressing, a sweetener, and a drizzle of olive oil. Toss through the charred corn and the chopped peppers.
DINNER TIME
Plate up the quinoa, side with the sliced steak, and the grilled pineapple. Scatter over the charred corn & peppers. Crumble the drained feta over the quinoa and garnish with the pumpkin seeds and chopped basil. Cheers, Chef!

Pork Neck Steak - 320g
NOMU African Rub - 20ml
Beer - 1 bottle
Corn - 100g
Onions - 2
Red Quinoa - 200ml
Tinned Pineapple Rings - 80g
Worcestershire Sauce - 15ml
Mustard Dressing - 35ml
Sweet Piquanté Peppers - 60g
Danish-style Feta - 80g
Pumpkin Seeds - 10g
Fresh Basil - 8g

Download the Recipe

Serves 3

MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 150ml of beer. Set aside in the fridge to marinate, 15-20 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside.
GRILLED PINEAPPLE & STEAK
Coat the drained pineapple rings in oil. Place a grill pan or a pan over medium-high heat with a knob of butter. When hot, fry the pineapple rings until charred, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated steak until charred and cooked through, 2-3 minutes per side. In the final minute, deglaze the pan with a splash of the marinade. Add the worcestershire sauce and baste the steak, 1-2 minutes. Remove and rest for 5 minutes before slicing.
JUST BEFORE SERVING
Combine the cooked quinoa with the caramelised onion and season. In a salad bowl, combine the mustard dressing, a sweetener, and a drizzle of olive oil. Toss through the charred corn and the chopped peppers.
DINNER TIME
Plate up the quinoa, side with the sliced steak, and the grilled pineapple. Scatter over the charred corn & peppers. Crumble the drained feta over the quinoa and garnish with the pumpkin seeds and chopped basil. Cheers, Chef!

Pork Neck Steak - 480g
NOMU African Rub - 30ml
Beer - 1 bottle
Corn - 150g
Onions - 3
Red Quinoa - 300ml
Tinned Pineapple Rings - 120g
Worcestershire Sauce - 22,5ml
Mustard Dressing - 52,5ml
Sweet Piquanté Peppers - 90g
Danish-style Feta - 120g
Pumpkin Seeds - 15g
Fresh Basil - 12g

Download the Recipe

Serves 4

MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 200ml of beer. Set aside in the fridge to marinate, 15-20 minutes.
CHARRED CORN
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
CARAMELISED ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
FLUFFY QUINOA
Place the rinsed quinoa in a pot with 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside.
GRILLED PINEAPPLE & STEAK
Coat the drained pineapple rings in oil. Place a grill pan or a pan over medium-high heat with a knob of butter. When hot, fry the pineapple rings until charred, 2-3 minutes per side. Remove from the pan and set aside. Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated steak until charred and cooked through, 2-3 minutes per side. In the final minute, deglaze the pan with a splash of the marinade. Add the worcestershire sauce and baste the steak, 1-2 minutes. Remove and rest for 5 minutes before slicing.
JUST BEFORE SERVING
Combine the cooked quinoa with the caramelised onion and season. In a salad bowl, combine the mustard dressing, a sweetener, and a drizzle of olive oil. Toss through the charred corn and the chopped peppers.
DINNER TIME
Plate up the quinoa, side with the sliced steak, and the grilled pineapple. Scatter over the charred corn & peppers. Crumble the drained feta over the quinoa and garnish with the pumpkin seeds and chopped basil. Cheers, Chef!