Pork neck steak is in no way inferior in taste to beef. Salsa is simply a versatile condiment, perfect for waking up grilled meats.
Ingredients
- 1 kg of pork neck;
- salt;
- freshly ground black pepper;
- a small bunch of parsley;
- 1 clove of garlic;
- 1 lemon;
- 1 tbsp. l. capers;
- ½ teaspoon red pepper;
- ½ teaspoon of sugar;
- ½ cup of extra virgin olive oil;
- 4 large eggs.
Preparation
Cut the pork neck into pieces about 25 cm long. Wipe the steak dry with paper towels and place on a plate. Season generously with salt and freshly ground pepper. Let it rest at room temperature for at least half an hour while you cook the salsa.
Gather leaves and tender stems from one small bunch of parsley and chop finely to make ¾ cup. Many people like parsley-based salsa. You can mix it with any delicate, flavorful, leafy things you have on hand - cilantro, dill, watercress or arugula - and it stays delicious too.
Using a grater, finely grate 1 clove of garlic and 1 tsp. lemon zest in a bowl with parsley. Squeeze half the lemon into a bowl (make sure no seeds get in there) to make about 4 teaspoons.
Chop 1 tbsp coarsely. capers and add to a bowl. Mix in ½ tsp. flakes of red pepper, ½ tsp. sugar and ½ cup olive oil. Season with salt. Set salsa aside until you're done. If you like a more “gentle” sauce, add a little oil to thin it.
Heat a large cast iron skillet over high heat. Wipe the steaks dry again with paper towels. This will help you get the pretty brown crust you are looking for.
Rub a little olive oil all over the steak for a light golden sheen. Once the pan is nicely hot, use tongs to gently place the steak into the pan. Do not stir the meat until it has a golden brown crust, usually 2-3 minutes. Turn the steak over and cook until the other side forms a golden brown crust, about 2 minutes longer. You don't need to use a meat thermometer because the steak is so thin. The general rule of thumb is that once the curdling is gone, it's already perfectly cooked. If you have a very hot frying pan, this will happen quickly.
Place the steaks on a cutting board while you cook the eggs. Wipe down the pan. Let the steak rest for 10 minutes.
While the steak is resting, pour enough oil into the skillet to cover the bottom and heat over medium heat. Crack 4 large eggs into the pot immediately. You don't have to wait for the oil to heat up because there is already a lot of residual heat in the pan since the steak was cooked. Cook the eggs: wait until the edges are crispy, the whites are planted and the yolks are still flowing, 4-6 minutes. Using a spatula, transfer to a paper plate lined with a towel; season with salt.
Cut the steak into pieces, then transfer to a platter. Place the eggs next to the steak. Drizzle salsa over the steak and egg. Bon Appetit!
