PORK NECK BURGERS

Pork neck steaks are a great choice for the braai as they are generally quite tender and have fantastic marbling, with the small bits of fat keeping the meat juicy during the braai while at the same time imparting flavour to the meat. Pork should be braaied more well than beef or lamb, and that means there is an increased risk the meat will be dry by the time it is ready to eat. In this recipe we manage that potential problem by adding cheese on top of each steak during the final stages of the braai. The cheese will melt, add great taste and texture, and counteract any danger of a dry piece of meat. We know mustard and cheese go well together and we know mustard and pork are good braai mates – together the three of them give you a burger that tastes great and can easily be prepared on the road as you need so few ingredients and equipment for it! Your first choice for meat here is pork neck steaks and not pork neck chops as the latter have a piece of bone in them. If you can’t find pork neck steaks, go for deboned pork loin chops/steaks. Failing that, debone some yourself by simply cutting the bones out of the steaks.