Recipes

Balsamic Collar Steak

Ingredients Serves 4

  • 900g pork collar
  • 8 asparagus
  • 70g spinach
  • 250g pineapple
  • 1 broccoli
  • ½ red onion
  • ½ lemon juice
  • 2tbsp vinegar
  • 1tbsp (each) finely chopped
  • garlic∙honey
  • 1tsp finely chopped ginger
  • 2 rosemary
  • 3tsp olive oil
  • Pinch of salt and pepper

Method

1

To marinate, place the collar meat, chopped garlic, ginger, balsamic, honey, rosemary, lemon juice, olive oil, pepper into a bowl and mix it well. Cover the bowl with a wrap and leave it in the refrigerator for an hour.

2

Cut the red onion into wedge shape, for broccoli and pineapple cut them into bite size.

3

With asparagus, cut about 2cm of root area then cut them all into half.

4

Pour the olive oil on the pan that has been heated with med-fire. Cook collar meat 3-4mins each side. Grill pineapple on the same pan.

5

Heat another pan with mid-fire and pour olive oil to grill all the vegetables. Season them with salt and pepper.

6

To serve, place spinach on the bottom of the plate then grilled pork and all the grilled vegetables and pineapple on top. Heat another pan with mid-fire and pour olive oil to grill all the vegetables. Season them with salt and pepper.

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