Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, red cabbage, baby potatoes and lemon well. Rinse your italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Cooking your potatoes from cold water decreases cooking time, cooks your potato from the inside out, and results in uniform cooking. Try not to cook root vegetables from boiling water as it seals the outside of your vegetable and promotes uneven cooking.

Step 1 - Crispy Bacon and Red Cabbage Gremolata

Cook your halved baby potatoes in a large saucepan of salted water for 12-15 minutes until soft and fork-tender - important to cook your potatoes from cold water. Meanwhile, heat a large frying pan over med-high heat, add a drizzling of olive oil and fry your diced bacon for 4-5 minutes until crisp - drain on paper towel. To the same pan add your shredded red cabbage and cook for 8-10 minutes until slightly charred and tender. Remove your pan from the heat until your baby potatoes are cooked. Once cooked, add your potatoes to your red cabbage along with your crispy bacon, lemon zest, juice, almonds, grated parmesan, and chopped Italian flat-leaf parsley - season to taste with salt and pepper.

Step 2 - Sauced Pork Neck Steak

Season your pork neck steaks with salt and pepper. Heat a large grill pan over med-high heat, drizzle in some olive oil, and once your pan is hot sear your pork neck steaks for 2 minutes on each side until they had 8 minutes cooking time in total. Transfer to a chopping board. In the same pan add your chicken stock, wholegrain mustard, and water and bring your sauce to heat, once done add your grill pork neck steak to your pan and coat with your sauce.

To Serve

Divide your crispy bacon and red cabbage gremolata amongst your servings and top with your sauced pork neck steaks.