Pan-Seared Pork Neck with Herb Sauce Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 4 pork neck steaks (about 200g each), trimmed and patted dry
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped green onions
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the pork neck steaks dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped green onions. Mix well.
• Rub the olive oil all over the pork neck steaks, then rub the herb mixture onto the steaks, ensuring they are evenly coated. Season the steaks generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the steaks rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned pork neck steaks and sear for about 3-4 minutes per side, or until the steaks are browned and cooked through. Use a meat thermometer to check the internal temperature (145°F for medium).

• In a small saucepan, combine the fresh lemon juice, chicken broth, and a pinch of salt. Bring to a simmer over medium heat. Let the sauce simmer for about 10-15 minutes, or until it thickens slightly. Stir in the chopped parsley.

• Transfer the seared pork neck steaks to a serving plate. Drizzle the herb sauce over the steaks. Garnish with chopped fresh parsley, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender, flavorful pork neck steaks with the aromatic herb sauce.