Lifestyle
Celebrate New Years Day with pork steak roosterkoek
This dish pairs smoky Cajun-spiced pork neck steaks with freshly grilled roosterkoek and a tangy pickle juice mayo dressing.
Bring bold flavours to your table with this Southern-inspired South African fusion dish. Blackened cajun-spiced pork neck steaks with pickle juice mayo dressing are the star of this recipe, perfectly grilled for a smoky, charred finish and served on freshly made roosterkoek. Recipe compliments of SA Pork.
For the pickle juice mayo dressing:
- 1 tsp sugar
- 1/2 cup dill pickle juice
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh dill or 1 tsp dried dill
- 4 dill pickles, roughly chopped
- 1 tbsp capers, finely chopped
- 1 tbsp finely chopped fresh parsley
- 1 small clove garlic, minced
- 1 tsp lemon juice
- Salt and black pepper to taste
For the roosterkoek:
- 1 kg store-bought bread dough
- Butter for spreading
For the blackened pork neck steaks:
- 4 x 200g pork neck steaks
- 120g butter, melted
- 2 tbsp Cape Herb & Spice Louisiana Cajun Rub
- 2 tbsp Cape Herb & Spice Smoky Braai Seasoning
Method
For the pickle juice mayo dressing:
- Dissolve sugar in pickle juice, combine with mayonnaise and mix well.
- Add remaining ingredients and stir to combine. Season to taste and set aside.
For the roosterkoek:
- Prepare medium-heat braai. Divide dough into 8 equal portions and shape into flat discs.
- Place on lightly floured surface and allow to rise 10 minutes.
- Grill until golden brown and cooked through, about 5-7 minutes per side.
For the blackened pork neck steaks:
- Add extra wood/charcoal for medium-high heat.
- Dip each steak in melted butter and coat generously with spice mixture.
- Grill on high heat, turning occasionally, until deeply caramelised and cooked to preference, about 4-5 minutes per side.
- Rest 8-10 minutes before slicing.
Serving suggestion: Cut roosterkoek open and butter. Slice pork steaks and pile onto buttered roosterkoek. Drizzle generously with pickle juice mayo dressing and serve immediately.
