Solo: Pork Neck Steaks with Fennel & Orange Salad

Every Week We Deliver Everything You Need To Cook Amazing Meals

Solo: Pork Neck Steaks with Fennel & Orange Salad

Pork-neck steaks pan-fried and served with a fennel, cabbage and orange salad.

Ingredients to serve 1

  • 1 x pork neck steak
  • ⅛ x cabbage – slice finely
  • 1 x orange
  • 1/2 x fennel bulb – slice finely
  • ⅛ x red onion – peel and slice finely
  • 3g x fresh dill – break sprigs off finely
  • ½ tbsp x red wine vinegar
  • 1 tbsp x olive oil for salad dressing (from your pantry)
  • 1 tsp x Dijon mustard
  • olive oil, salt and pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above. Preheat the oven to 200°C.

Step 2

Place a dry frying pan (one that can go into the oven later) over high heat. Rub salt and pepper and olive oil into the pork steak. When the pan is hot, sear the pork steak for 3 minutes on each side (it should sizzle in the pan if it’s hot enough). Place the pan in the oven and cook for another 10 minutes. Remove steak to a warm plate and allow to rest.

Step 3

Peel the orange using a sharp knife. Cut off the top and bottom and then cut the skin away removing any remaining pith. Cut the segments out (between the membranes).

Step 4

Combine the cabbage, fennel, red onion, dill sprigs and orange segments in a salad bowl. Place the red wine vinegar, Dijon mustard and olive oil (see quantity for salad dressing above), salt and pepper in a jug or small bowl. Whisk with a fork until well combined. Pour over salad and toss.

Step 5

Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 6

To serve, place the pork slices on the plate and drizzle the resting juices over the top. Add a serving of salad on the side.