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Ingredients (4 servings)
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600 g Ausgelöster Schweinschopfbraten
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250 g Cherrytomaten
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1 Stk. Zitrone
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4 Stk. Bio-Salzstangerl
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Öl, Salz und Pfeffer
Preparation
- Cut the boneless pork neck roast into four even steaks and season generously on both sides with salt and pepper.
- Heat some oil in a large pan and fry the steaks over medium to high heat for about 5 to 6 minutes on each side until juicy and cooked through.
- Meanwhile, wash and halve the cherry tomatoes and toss them in a bowl with the lemon juice, a little oil, salt, and pepper to make a quick salad.
- Serve the finished pork steaks on plates junto with the refreshing tomato salad and the salt sticks.
