My dad’s epic garlic & cheese bread is unmatched! Served with succulent pork neck steak and a fresh cucumber and pickled pepper salad. Garlicky, cheesy and crispy! What more could you ask for?
Pork Neck & Eric’s Garlic Bread
Pork Neck & Eric’s Garlic Bread
with a fresh cucumber salad
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Cucumber
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gouda Cheese
- Pickled Bell Peppers
- Pork Neck Steak
- Red Wine Vinegar
- Salad Leaves
- Sourdough Baguette
- Sourdough Baguettes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Sugar/Sweetener/Honey
- Butter
GARLIC & CHEESE BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, 20ml of oil, and seasoning. Place the baguette on a chopping board and cut 4 horizontal incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic oil and insert a slice of cheese inside each incision. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake for 15-20 minutes until warmed through. In the final 3-5 minutes, remove the tinfoil and bake until crisp and the cheese has melted.
SIZZLING STEAK
Pat the pork neck steak dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-5 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. In the final minute, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
LOOKING FRESH
In a bowl, combine the vinegar, a drizzle of oil, a sweetener of choice, and seasoning. Add the rinsed salad leaves, the chopped pickled peppers and the cucumber half-moons. Toss until fully combined.
LET’S EAT!
Plate up the cheesy garlic baguette. Side with the pork neck steak and the fresh salad. Sprinkle over the remaining parsley. Divine, Chef!
Garlic Clove - 1
Fresh Parsley - 4g
Sourdough Baguette - 1
Gouda Cheese - 2 slices
Pork Neck Steak - 160g
Red Wine Vinegar - 10ml
Salad Leaves - 20g
Pickled Bell Peppers - 25g
Cucumber - 50g
GARLIC & CHEESE BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, 40ml of oil, and seasoning. Place the baguettes on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil and insert a slice of cheese inside each incision. Wrap each stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake for 15-20 minutes until warmed through. In the final 3-5 minutes, remove the tinfoil and bake until crisp and the cheese has melted.
SIZZLING STEAK
Pat the pork neck steak dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-5 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. In the final minute, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
LOOKING FRESH
In a bowl, combine the vinegar, a drizzle of oil, a sweetener of choice, and seasoning. Add the rinsed salad leaves, the chopped pickled peppers and the cucumber half-moons. Toss until fully combined.
LET’S EAT!
Plate up the cheesy garlic baguettes. Side with the pork neck steak and the fresh salad. Sprinkle over the remaining parsley. Divine, Chef!
Garlic Clove - 1
Fresh Parsley - 8g
Sourdough Baguettes - 2
Gouda Cheese - 4 slices
Pork Neck Steak - 320g
Red Wine Vinegar - 20ml
Salad Leaves - 40g
Pickled Bell Peppers - 50g
Cucumber - 100g
GARLIC & CHEESE BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, 60ml of oil, and seasoning. Place the baguettes on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil and insert a slice of cheese inside each incision. Wrap each stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake for 15-20 minutes until warmed through. In the final 3-5 minutes, remove the tinfoil and bake until crisp and the cheese has melted.
SIZZLING STEAK
Pat the pork neck steak dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-5 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. In the final minute, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
LOOKING FRESH
In a bowl, combine the vinegar, a drizzle of oil, a sweetener of choice, and seasoning. Add the rinsed salad leaves, the chopped pickled peppers and the cucumber half-moons. Toss until fully combined.
LET’S EAT!
Plate up the cheesy garlic baguettes. Side with the pork neck steak and the fresh salad. Sprinkle over the remaining parsley. Divine, Chef!
Garlic Cloves - 2
Fresh Parsley - 12g
Sourdough Baguettes - 3
Gouda Cheese - 6 slices
Pork Neck Steak - 480g
Red Wine Vinegar - 30ml
Salad Leaves - 60g
Pickled Bell Peppers - 75g
Cucumber - 150g
GARLIC & CHEESE BAGUETTE
Preheat the oven to 200°C. In a small bowl, combine the grated garlic, ½ the chopped parsley, 80ml of oil, and seasoning. Place the baguettes on a chopping board and cut 4 horizontal incisions along the top of each baguette - don’t cut all the way through! Smear each incision with the garlic oil and insert a slice of cheese inside each incision. Wrap each stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven. Bake for 15-20 minutes until warmed through. In the final 3-5 minutes, remove the tinfoil and bake until crisp and the cheese has melted.
SIZZLING STEAK
Pat the pork neck steak dry with some paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-5 minutes per side (this time may vary depending on the thickness of the pork) until cooked through and golden. In the final minute, baste with a knob of butter. Remove from the pan on completion and allow to rest for 5 minutes. Season to taste.
LOOKING FRESH
In a bowl, combine the vinegar, a drizzle of oil, a sweetener of choice, and seasoning. Add the rinsed salad leaves, the chopped pickled peppers and the cucumber half-moons. Toss until fully combined.
LET’S EAT!
Plate up the cheesy garlic baguettes. Side with the pork neck steak and the fresh salad. Sprinkle over the remaining parsley. Divine, Chef!
Garlic Cloves - 2
Fresh Parsley - 15g
Sourdough Baguettes - 4
Gouda Cheese - 8 slices
Pork Neck Steak - 640g
Red Wine Vinegar - 40ml
Salad Leaves - 80g
Pickled Bell Peppers - 100g
Cucumber - 200g
Woolies Products in this dish
