Karolina reveals the secret to juicy steaks: a special meat-cutting technique

For those seeking a flavorful and tender pork dish, a recipe for baked pork neck steaks with a teriyaki marinade offers a delicious solution. This recipe, shared by Karolina Povilaitienė, emphasizes a unique preparation method to ensure the meat is succulent and infused with flavor.

The ingredients list includes pork neck steaks, onions, pickled cucumbers, mayonnaise, grainy mustard, and grated mozzarella cheese. For the marinade, teriyaki sauce, olive oil, paprika, pork seasoning, persilade, salt, and pepper are recommended. The recipe also suggests a simple yet flavorful marinade for potatoes, using potato seasoning, dried thyme, rosemary, salt, and olive oil.

Preparation begins by slicing the pork neck into thick portions, about 2.5 to 3 cm. Each steak is then scored in a crisscross pattern to allow the marinade to penetrate deeply. The marinade ingredients are mixed and then brushed generously onto each steak.

Onions are sliced into half-rings and placed on a baking sheet lined with parchment paper, followed by the marinated pork steaks. Potatoes, seasoned and tossed with olive oil, are placed in the gaps between the meat. A separate mixture of mayonnaise and mustard is prepared, to which sliced pickles are added. This pickle-sauce mixture is then spread thinly over each pork steak.

The steaks are baked in a preheated oven at 190 degrees Celsius for 35 minutes. After this initial baking period, they are removed from the oven, topped with grated mozzarella cheese, and returned to the oven for another 10 minutes until the cheese is melted and golden. For a refreshing side, Karolina prepared a salad of grated turnips mixed with mayonnaise, sour cream, salt, and pepper.

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Very tasty!