Pork Neck Steaks with Beer and Figs

RECIPES/MEAT/Minced Pork

Pork Neck Steaks with Beer and Figs

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Recipe-Ingrediants

Every place, every village, is influenced by the products it produces in its cooking. Thus, the famous figs of Kimi are not only used in sweets but also in savory dishes. One of these dishes is pork with figs. Here, we will see it with neck steaks, marinated with beer. And not just any beer, but beer from my own place, SEPTEΜ, meaning seven in Latin, as many as the days of creation... Each with its own distinct aroma and flavor. Thus, a unique dish emerges with aromas and flavors that you can serve on a Sunday or festive table.

Our Ingredients

4 pork neck steaks

3 tbsp fig syrup or thyme honey

2 glasses of beer (Septem Black or regular beer)

6 dried figs, sliced

2 carrots, sliced

2 dried onions, diced

2 cloves of garlic

1 tbsp thyme olive oil

1 cinnamon stick

salt

2 star anise

Freshly ground mixed peppers

Directions

We wash the meat and pat it dry with absorbent paper. We preheat our oven. In a wide pot, we pour a little olive oil and when it warms up, we saute our steaks well on both sides. Then we add the onion, garlic, and carrot, and saute them well. We pour in the beer and add the fig syrup or honey and our spices. We let it come to a boil, and then we place our dish in a casserole and pour in the fig slices. We let our dish cook until the liquids reduce and thicken. When our dish is ready, we take it out of the oven and place the figs and carrots on a plate, with the steaks on top. We gather the sauce, bring it to a boil, and thicken it to create a wonderful sauce that we pour over our steaks and garnish.
It pairs perfectly with potatoes. Here, we see it served with baby potatoes that were roasted alongside the steaks in the oven to absorb flavor and thicken.
• The liquids should be sufficient, and when the steaks go into the oven, they should be covered.
• The dosages change from vessel to vessel, so pay attention to the details I'm providing.
• If your wide pot doesn't have enough surface area, saute your steaks in a deep frying pan. However, be careful not to let the oil temperature drop, essentially causing boiling instead of sauteing.
• Depending on the casserole you use, you'll need the corresponding amounts of baby potatoes and beer.