Pork Neck Steak with Sautéed Beans with Bacon
Ingredients
Instructions
Pierce the meat with a tenderizer (if you don't have one, pound it on both sides with a meat mallet), season to taste (I used a garlic grilling mix), drizzle with oil and rub into the meat.
Let it sit in the fridge for at least an hour, then sear quickly in a dry pan for about 3 minutes on each side, but the cooking time depends on preferences, those who prefer it more well-done, bake longer. Season with salt just before serving.
Dust the baking tray with a little flour, add a splash of water and mix. Pour the dry meat on the plate with the resulting mixture.
Beans
Fry the fragrant English bacon in a pan, add frozen bean pods and sauté until half-tender.
The beans should remain firmer to the touch. Then add herbs to taste (I most often use Provencal) and Podravka.
