Tender pork neck steak is marinated in a NOMU 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 and fresh basil.
Beer-glazed Pork
Beer-glazed Pork
with charred corn, quinoa & grilled pineapple rings
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beer
- Corn
- Danish-style Feta
- Fresh Basil
- Mustard Dressing
- NOMU Moroccan Rub
- Onion/s
- Onions
- Pineapple Rings
- Piquanté Peppers
- Pork Neck Steak
- Quinoa
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 50ml [100ml]|#7DA0D7 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). Fry the 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 Quinoa in a pot with 200ml [400ml]|#7DA0D7 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 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. 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 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 pickled peppers.
DINNER TIME
Plate up the Quinoa, side with the sliced steak, and the pineapple. Scatter over the corn and peppers. Crumble the feta over the quinoa and garnish with the basil. Cheers, Chef!
MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 50ml [100ml]|#7DA0D7 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). Fry the 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 Quinoa in a pot with 200ml [400ml]|#7DA0D7 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 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. 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 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 pickled peppers.
DINNER TIME
Plate up the Quinoa, side with the sliced steak, and the pineapple. Scatter over the corn and peppers. Crumble the feta over the quinoa and garnish with the basil. Cheers, Chef!
MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 150ml [200ml]|#7DA0D7 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). Fry the 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 Quinoa in a pot with 600ml [800ml]|#7DA0D7 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 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. 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 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 pickled peppers.
DINNER TIME
Plate up the Quinoa, side with the sliced steak, and the pineapple. Scatter over the corn and peppers. Crumble the feta over the quinoa and garnish with the basil. Cheers, Chef!
MARINATION STATION
Pat the steak dry with paper towel. Place in a bowl and coat with the NOMU rub and seasoning. Stir in 150ml [200ml]|#7DA0D7 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). Fry the 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 Quinoa in a pot with 600ml [800ml]|#7DA0D7 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 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. 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 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 pickled peppers.
DINNER TIME
Plate up the Quinoa, side with the sliced steak, and the pineapple. Scatter over the corn and peppers. Crumble the feta over the quinoa and garnish with the 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 Moroccan Rub, Onion/s, Onions, Pineapple Rings, Piquanté Peppers, Pork Neck Steak, Quinoa, Worcestershire Sauce
What is the nutritional information of Beer-glazed Pork?
Calories: 1453, Carbs: 96 grams, Fat: grams, Protein: 36.2 grams, Sugar: 31.3 grams, Salt: 1208 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 50ml [100ml]|#7DA0D7 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). Fry the 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 quinoa in a pot with 200ml [400ml]|#7DA0D7 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 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. 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 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 pickled peppers. DINNER TIME: Plate up the quinoa, side with the sliced steak, and the pineapple. Scatter over the corn and peppers. Crumble the feta over the quinoa and garnish with the 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 Moroccan Rub, Onion/s, Onions, Pineapple Rings, Piquanté Peppers, Pork Neck Steak, Quinoa, Worcestershire Sauce
How many calories does Beer-glazed Pork have?
1453 calories
How much fat content does Beer-glazed Pork have?
grams
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