BURNT BUTTER AND MAPLE PORK COLLAR STEAKS

With this recipe, we will teach you how to

BBQ the perfect pork collar steak.

Serves 2

Ingredients:

-          2 Wyndham’s pork collar steaks, room temperature

-          100g good quality salted butter

-          60ml maple syrup

-          1 tsp Dijon mustard

-          200g fine beans

-          3 big cloves of garlic

-          ½ lemon, zest and juice

-          1 tsp flaky sea salt

-          15g finely chopped parsley

-          A handful of finely chopped chives

-          100ml vegetable oil

-          3 tbsps mayonnaise

-          1 tsp English mustard 

-          Sea salt and cracked black pepper, to taste

Method:

1.      In a small pan, add your vegetable oil and slowly heat to around 160 degrees Celsius

2.      Meanwhile, slice the garlic cloves into thin slivers. Once your oil is up to temperature, add your garlic slices and fry until golden brown (around 3-4 mins) before transferring to kitchen paper to drain. Reserve around 2 tbsps of the garlic vegetable oil and set aside

3.      To make your burnt butter maple marinade, add your butter to a small pan and gently heat until the milk solids toast and turn brown, and take off the heat. Take care not to burn your butter by heating too aggressively as it will turn bitter and spoil. Transfer your nutty brown butter to a bowl, add the maple syrup and Dijon mustard and whisk well to combine

4.      Brush your pork collar steaks well with the marinade and stoke your BBQ to a moderate heat. The cooking of the pork should be careful to ensure the maple glaze doesn’t burn – for this we recommend cooking over indirect heat until the meat is cooked internally to your preference (for a medium cook, around 6-8 minutes) and then finishing over the direct heat, like a reverse sear, for a nice char without burning the steaks. [We recommend cooking pork steaks to at least 63 degrees Celsius] Set your steaks aside to rest for 5 minutes.

5.      To cook your garlicky green beans, set a frying pan on a high heat and add your reserved garlic oil. Add your beans and sauté for 3-5 minutes until they are scorched and slightly blackened in places. Add half of the browned garlic slices and the lemon juice to the pan and a scrunch in your flaky salt. Add the parsley and half of the chives. Remove from the heat and plate up the green beans by piling to create height. Garnish with the remaining garlic slices and chives as well as the lemon zest.

6.      To make your mustard mayo, in a small bowl combine the mayonnaise and the English mustard and whisk.

7.      Slice your pork steaks and serve altogether.