I had two steaks of pork neck and we were looking for something tasty on a recent Sunday night. Really good pickles are essential here and I used some stunning ones that are being made in Mt Barker by a Russian immigrant. If you cannot acquire these then any good dill pickle will still give you a good result. This is a succulent variation on a steak sandwich. I also like that meat and three veg doesn't have to be boring.


(Serves 4)

•4 thin slices pork neck or other pork steak

•olive oil

•salt and freshly ground black pepper

•1 tbsp chopped rosemary

•8 thin slices crusty bread


•lettuce leaves

•½ cup sauerkraut, optional but great

•1 tomato, sliced

•2 big dill pickles, sliced


Lay out the pieces of pork on to a plate, drizzle over a little oil, season well and scatter over the rosemary. Leave for about 10 minutes. Then, when ready to cook, toast the bread slices and butter generously. Heat a pan to hot and add the pork slices. Sear until they are golden on both sides and just cooked through.

Lay some lettuce leaves on half of the bread slices, followed by some sauerkraut and tomato. Lay on the pork slices then finish with the sliced pickles. Lay on the other slices of toast, cut in half and serve.


© The West Australian

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