eCook Meal
Pork Neck & Heavenly Herb Sauce
with couscous, roasted aubergine & crispy onion bites
Succulent pork neck is basted in tandoori spices and seared to perfection! It is served on a bed of fluffy wholewheat couscous laced with roasted aubergine. This amazing dish is finished off with a dreamy crème fraîche, mustard, and herb sauce. What are you waiting for? Add to cart!
Serving guide
Choose your portion size.
Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed Rosemary and thyme. Pat the pork neck steak dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped Rosemary, the chopped thyme, the remaining tandoori spice, and 20ml of water. Mix until fully combined and leave to simmer for 3-4 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted Aubergine. Season if necessary.
DELISH!
Plate up the couscous-Aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed Rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped Rosemary, the chopped thyme, the remaining tandoori spice, and 40ml of water. Mix until fully combined and leave to simmer for 3-4 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted Aubergine. Season if necessary.
DELISH!
Plate up the couscous-Aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed Rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped Rosemary, the chopped thyme, the remaining tandoori spice, and 60ml of water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted Aubergine. Season if necessary.
DELISH!
Plate up the couscous-Aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork.
STEAK
Roughly chop the rinsed Rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season.
CREAMY SAUCE
Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped Rosemary, the chopped thyme, the remaining tandoori spice, and 80ml of water. Mix until fully combined and leave to simmer for 4-5 minutes until slightly thickened. Add an extra splash of water if necessary.
SALADS
In a salad bowl, combine the rinsed green leaves, the drained Capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted Aubergine. Season if necessary.
DELISH!
Plate up the couscous-Aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.97
for 4 servings · R55.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Capers needs 80 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 40% of packR38.00
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Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Crème Fraîche needs 170 mlSour Cream 250 ml 250 ml at R38.99 · 68% of packR26.51
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Wholegrain Mustard needs 80 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Fresh Rosemary needs 15 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 2% of packR3.47
-
Fresh Thyme needs 15 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR2.46
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Couscous
- NOMU Roast Rub
- Pork Neck Steak
- Tandoori Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Neck & Heavenly Herb Sauce?
The preparation time for Pork Neck & Heavenly Herb Sauce with couscous, roasted aubergine & crispy onion bites is between 15 and 30 minutes.
What is the total time required to make Pork Neck & Heavenly Herb Sauce with couscous, roasted aubergine & crispy onion bites?
The total time required to make Pork Neck & Heavenly Herb Sauce with couscous, roasted aubergine & crispy onion bites is between 30 and 35 minutes.
How many servings does Pork Neck & Heavenly Herb Sauce provide?
4 servings
What are the main ingredients in Pork Neck & Heavenly Herb Sauce?
Aubergine, Capers, Creme Fraiche, Crispy Onions, Green Leaves, NOMU Roast Rub, Pork Neck Steak, Rosemary, Tandoori Spice, Thyme, Whole Wheat Couscous, Wholegrain Mustard
What is the nutritional information of Pork Neck & Heavenly Herb Sauce?
Calories: 969, Carbs: 73 grams, Fat: grams, Protein: 44 grams, Sugar: 15.6 grams, Salt: 1739 grams
How do I prepare Pork Neck & Heavenly Herb Sauce?
AUBERGINE: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray, coat in oil, the Roast Rub, and seasoning. Roast in the hot oven for 25-30 minutes until softened, shifting halfway. SALADS: In a salad bowl, combine the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Set aside. In a separate bowl, combine the cooked couscous and the roasted aubergine. Season if necessary. DELISH!: Plate up the couscous-aubergine salad alongside the pork neck steak slices. Top with the creamy herb sauce and side with the caper salad. Sprinkle over the crispy onions. There you have it, Chef! STEAK: Roughly chop the rinsed rosemary and thyme. Pat the pork neck steaks dry with paper towel and season. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 4-6 minutes per side or until cooked through. In the final minute, baste with ½ the tandoori spice and a knob of butter. Allow to rest for 5 minutes. Slice and lightly season. COUSCOUS: Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with a fork. CREAMY SAUCE: Return the pan to a medium heat with a knob of butter. Add the crème fraîche, the mustard, the chopped rosemary, the chopped thyme, the remaining tandoori spice, and 40ml of water. Mix until fully combined and leave to simmer for 3-4 minutes until slightly thickened. Add an extra splash of water if necessary.
What should be prepared from my kitchen to make Pork Neck & Heavenly Herb Sauce?
Aubergine, Capers, Creme Fraiche, Crispy Onions, Green Leaves, NOMU Roast Rub, Pork Neck Steak, Rosemary, Tandoori Spice, Thyme, Whole Wheat Couscous, Wholegrain Mustard
How many calories does Pork Neck & Heavenly Herb Sauce have?
969 calories
How much fat content does Pork Neck & Heavenly Herb Sauce have?
grams