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

4.9

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
  • Sugar/Sweetener/Honey
Photo of Beer-glazed Pork
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

Frequently Asked Questions

What is the preparation time for Beer-glazed Pork?

The preparation time for Beer-glazed Pork with charred corn, quinoa & grilled pineapple rings is between 35 and 50 minutes.

What is the total time required to make Beer-glazed Pork with charred corn, quinoa & grilled pineapple rings?

The total time required to make Beer-glazed Pork with charred corn, quinoa & grilled pineapple rings is between 40 and 60 minutes.

How many servings does Beer-glazed Pork provide?

4 servings

What are the main ingredients in Beer-glazed Pork?

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

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?

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

How many calories does Beer-glazed Pork have?

1076 calories

How much fat content does Beer-glazed Pork have?

grams

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