Crumb-Coated Pork Neck & Butternut Mash

A bright orange butternut mash complements pea-crumb coated pork neck steak. A burst of freshness comes in the form of a feta & greens salad, featuring an explosion of flavour from the Pesto Princess Sun-dried Tomato Pesto-coated pan-fried patty pans. Served with toasted hazelnuts.

Crumb-Coated Pork Neck & Butternut Mash

with a charred patty pan salad

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Egg/s
  • Milk (optional)
  • Paper Towel
  • Butter (optional)
Photo of Crumb-Coated Pork Neck & Butternut Mash
  1. BEGIN THE BUTTERNUT

    Place the Butternut Chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, cover and set aside.

  2. HEAVENLY Hazelnuts

    Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. Patty Pans & PESTO

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.

  4. PEA-CRUMB PORK

    Whisk 1 egg in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the Seasoned Flour, and one containing the Pea Crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chop in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.

  5. SUPERB SALAD

    Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked Patty Pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.

  6. PERFECT PLATE OF PORK

    Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.

  1. BEGIN THE BUTTERNUT

    Place the Butternut Chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, cover and set aside.

  2. HEAVENLY Hazelnuts

    Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. Patty Pans & PESTO

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.

  4. PEA-CRUMB PORK

    Whisk 1 egg in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the Seasoned Flour, and one containing the Pea Crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.

  5. SUPERB SALAD

    Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked Patty Pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.

  6. PERFECT PLATE OF PORK

    Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.

  1. BEGIN THE BUTTERNUT

    Place the Butternut Chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, cover and set aside.

  2. HEAVENLY Hazelnuts

    Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. Patty Pans & PESTO

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.

  4. PEA-CRUMB PORK

    Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the Seasoned Flour, and one containing the Pea Crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.

  5. SUPERB SALAD

    Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked Patty Pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.

  6. PERFECT PLATE OF PORK

    Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.

  1. BEGIN THE BUTTERNUT

    Place the Butternut Chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, cover and set aside.

  2. HEAVENLY Hazelnuts

    Place the chopped Hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. Patty Pans & PESTO

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside.

  4. PEA-CRUMB PORK

    Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the Seasoned Flour, and one containing the Pea Crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.

  5. SUPERB SALAD

    Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked Patty Pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside.

  6. PERFECT PLATE OF PORK

    Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts.

Frequently Asked Questions

What is the preparation time for Crumb-Coated Pork Neck & Butternut Mash?

The preparation time for Crumb-Coated Pork Neck & Butternut Mash with a charred patty pan salad is between 20 and 35 minutes.

What is the total time required to make Crumb-Coated Pork Neck & Butternut Mash with a charred patty pan salad?

The total time required to make Crumb-Coated Pork Neck & Butternut Mash with a charred patty pan salad is between 35 and 50 minutes.

How many servings does Crumb-Coated Pork Neck & Butternut Mash provide?

4 servings

What are the main ingredients in Crumb-Coated Pork Neck & Butternut Mash?

Butternut Chunks, Danish-style Feta, Green Leaves, Hazelnuts, Patty Pans, Pea Crumb, Pesto Princess Sun-dried Tomato Pesto, Pork Neck Steak, Seasoned Flour

What is the nutritional information of Crumb-Coated Pork Neck & Butternut Mash?

Calories: 1288, Carbs: 58 grams, Fat: grams, Protein: 36.1 grams, Sugar: 9.1 grams, Salt: 963 grams

How do I prepare Crumb-Coated Pork Neck & Butternut Mash?

PERFECT PLATE OF PORK: Plate up the creamy butternut mash and serve the crispy crumbed pork alongside. Garnish with the remaining dill. Side with the fresh salad, finished off with the toasted nuts. SUPERB SALAD: Separate the dill from the salad leaves. Roughly shred the rinsed leaves and chop the reserved dill. To a salad bowl, add the shredded leaves. Toss through the drained feta, the cooked patty pans, ½ the dill, the loosened pesto, a drizzle of olive oil and seasoning. Set aside. PEA-CRUMB PORK: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two shallow dishes: one containing the seasoned flour, and one containing the pea crumb. Pat the pork dry with paper towel and season with salt. Coat the pork chops in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the pea crumb. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed pork until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel. PATTY PANS & PESTO: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patty pan pieces until charred, 4-5 minutes. Remove from the pan, season and set aside. In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency. Set aside. HEAVENLY HAZELNUTS: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BUTTERNUT: Place the butternut chunks in a pot of salted water over a medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), and a splash of water or milk. Mash with a fork, season, cover and set aside.

What should be prepared from my kitchen to make Crumb-Coated Pork Neck & Butternut Mash?

Butternut Chunks, Danish-style Feta, Green Leaves, Hazelnuts, Patty Pans, Pea Crumb, Pesto Princess Sun-dried Tomato Pesto, Pork Neck Steak, Seasoned Flour

How many calories does Crumb-Coated Pork Neck & Butternut Mash have?

1288 calories

How much fat content does Crumb-Coated Pork Neck & Butternut Mash have?

grams

Woolies Products in this dish

Photo of Patty Pans 300 g

Patty Pans 300 G

Views: 364