Fried tomatoes with braised neck steaks

Name: Fried tomatoes with braised neck steaks
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 Pork neck steaks (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 11 TABLESPOONS Olive oil; 1 collar Rosemary; 2 young garlic bulbs; 1 kg red + yellow tomatoes; 1/2 bunch Oregano + Thyme; 7-10 Tbsp Sea salt; 7-10 Tbsp grated zest of 1 organic lemon; 3 TABLESPOONS Lemon juice

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 Pork neck steaks (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
11 TABLESPOONS Olive oil
1 collar Rosemary
2 young garlic bulbs
1 kg red + yellow tomatoes
1/2 bunch Oregano + Thyme
7-10 Tbsp Sea salt
7-10 Tbsp grated zest of 1 organic lemon
3 TABLESPOONS Lemon juice

Directions

1
Season meat with salt and pepper. Heat 3 tablespoons of oil in a flat frying pan or a large frying pan. Fry the meat on each side. Wash the rosemary and shake dry. Put something aside for garnishing.
2
Remove the needles from the remaining rosemary. Cut the garlic tubers in half crosswise once each. Place the garlic in the roasting pan with the cut surface facing downwards, sprinkle about half of the rosemary needles on top.
3
Cover and stew for about 1 1/2 hours over a mild heat.
4
Wash, clean and halve the tomatoes. Wash oregano and thyme, shake dry, except for a little thyme for garnishing, pluck and chop. Heat 8 tablespoons of oil in a large frying pan. Sauté the tomatoes for about 3 minutes.
5
Season with sea salt and pepper. Sprinkle with oregano, thyme and other rosemary needles and fry briefly. Season with lemon zest and juice. Arrange the steaks and garlic with the tomatoes. Garnish with herbs.
6
Ciabatta bread tastes good with it.