Pete Goffe-Wood

Pork Neck “Prego”, Chorizo, Butter Beans, Tomato & Parsley.

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Here’s something healthy and saucy for you to add to your diet plan. Remember that pork doesn’t need to be cooked well done, keep it around the medium mark for best results.

May the sauce be with you!


1.2kg pork neck steaks
4 cloves garlic
200ml red wine
10g rosemary
2 chillies
150ml extra virgin olive oil
Sea salt & freshly ground black pepper
100g chorizo sliced
1 tin butterbeans drained
3 tomatoes, blanched, peeled and roughly chopped
Juice of 1 lemon
100g unsalted butter
1 cup flat leaf parsley, roughly chopped (reserve a pinch for garnish)
2 cloves garlic finely chopped
200g fine green beans


Roughly chop the garlic, chilli, and rosemary and combine it with the red wine and olive oil. Marinate the pork steaks in the mixture for at least 1 hour (the longer the better)
Remove the steaks from the marinade and pat dry with a cloth or kitchen paper. Brush the steaks with olive oil and season with salt and pepper. Cook over hot coals.
Heat a little oil in a hot sauté pan. Add the chorizo, when the chorizo begins to take on some colour add the roughly chopped tomato. As the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice. When the butter has melted remove the pan from the heat.
Blanche the green beans in boiling salted water for approx 3 min, the beans should be cooked but still retain a nice snap.
Spoon the butter bean mixture into the centre of some large bowls or alternatively onto a large platter. Place the cooked green beans on top followed by the neck steaks.