Pork neck "prego"

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Ingredients (15)

1.2 kg	pork — neck steaks
4 cloves	garlic — cloves
200 ml	wine — red
10 g	fresh rosemary
2	chillies
150 ml	olive oil — extra virgin
	sea salt and freshly ground black pepper
100 g	chorizo — sliced
1	butter beans — tinned
3	tomatoes — blanched, peeled, chopped
	lemon — juice only
100 g	butter — unsalted
1 cup	fresh parsley — chopped, to garnish
2 cloves	garlic — cloves, finely chopped
200 g	green beans — fine

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Method:

Roughly chop the garlic, chilli and rosemary and combine it with the red wine and olive oil. Marinate the pork steaks in the mixture for at least 1 hour (the longer the better.)

Remove the steaks from the marinade and pat dry with a cloth or kitchen paper. Brush the steaks with olive oil and season with salt and pepper. Cook over hot coals, remember that pork doesn’t need to be cooked well done, keep it around the medium mark for best results.

Heat a little oil in a hot sauté pan. Add the chorizo, when the chorizo begins to take on some colour add the roughly chopped tomato. As the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice. When the butter has melted remove the pan from the heat.

Blanche the green beans in boiling salted water for approximately 3 min, the beans should be cooked but still retain a nice snap.
Spoon the butter bean mixture into the centre of some large bowls or alternatively onto a large platter. Place the cooked green beans on top followed by the neck steaks.

Recipe reprinted with permission of Weber.

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