What the heck, lets have pork neck

30 Aug

Unlike the flavourful dish I will talk about shortly, I would like to give you the true definition of a pig and how it is part of my morning, every morning. No, not the lovely crispy bacon, this pig is alive 🙂 PIG: A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig, its ancestor the wild boar, and several other wild relatives. Pigs are omnivores and are highly social and intelligent animals. As you might have realized, these pigs dress up in suits in the morning and tramp all over you to get on the train. They are also omnivores, which means, they will basically eat you alive! Their second, more well known name would be – middle aged bankers, on the overland rail.  Highly intelligent creatures, but that is about it, for an animal 🙂 For some reason when I always get angry in the morning, I always feel better when I know we will enjoy pork for supper 🙂 There is something very satisfying in teaching a piggy some manners. Marinate it, cook it properly and it is the most well-mannered taste that you will enjoy for the day 🙂

Hey, pigs have great taste ;-p  Simply put, I am not a happy camper after having to go back to work after bank holiday, so obviously there will be a bit of negativity 🙂 Well, skip that part because the positivity just came back after I enjoyed a lovely supper 🙂 This is a love and leave dish – for the pork that is. I am sure you will enjoy this and all negative spirits will disappear!

Zingy pork

One pack of pork neck steak

One whole garlic’s cloves, lightly crushed

2 tablespoons of olive oil

salt & pepper

1 twig of fresh rosemary

handful of twigs of fresh thyme

30ml dry white wine

1 tin of tinned, chopped tomatoes

30ml balsamic vinegar

juice of half lemon

4 spring onions, snipped

1/2 leek, roughly chopped

2 handfuls of mushrooms, roughly chopped

1 red pepper finely chopped

1 teaspoon crushed garlic

1 teaspoon of olive oil for the sauce

Preheat your oven to 180 degrees Celcius. Place your pork on a non-stick baking tray.

Flavour with salt and black pepper. Toss around your garlic. Sprinkle your thyme and rosemary over the pork. Drizzle with your olive oil. Now place in the oven and cook dor 30 – 35 minutes, or until golden and cooked. While this is cooking, add  the remaining olive oil to a frying pan.

Add your crushed garlic, leeks, spring onion & red pepper to a frying pan. Now fry for about 8-10 minutes. Add your mushrooms. Fryn until almost done and flavour with salt. Add the white wine. Mix through and allow to simmer.

After 10 minutes, add your tinned tomatoes, balsamic vinegar and lemon juice. Flavour with salt according to your personal taste. Meanwhile, you can cook some pasta, I used orzo pasta, as your base for the pork and sauce.

When your pork is done, take it out of the oven. Place your orzo in your plate. Place the pork on top of that and top it off with your lovely sauce. Enjoy with a simple veggies or a side salad 🙂

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One Response to “What the heck, lets have pork neck”

  1. Manu August 31, 2011 at 9:59 am #

    Ohhh this looks so yummy! I love the herbs and flavours you used to cook the pork!

    Like

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