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Pork Neck Prego, Chorizo, Butter Beans, Tomato & Parsley


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

Course Main Course


  • 1.2 kg pork neck steaks
  • 4 cloves garlic
  • 200 ml red wine
  • 10 g rosemary
  • 2 chillies
  • 150 ml extra virgin olive oil
  • Sea salt & freshly ground black pepper
  • 100 g chorizo sliced
  • 1 tin butterbeans drained
  • 3 to matoes blanched, peeled and roughly chopped
  • Juice of 1 lemon
  • 100 g unsalted butter
  • 1 cup flat leaf parsley roughly chopped (reserve a pinch for garnish)
  • 2 cloves garlic finely chopped
  • 200 g 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, remember than pork doesn’t need to be cooked well done, keep it around the medium mark for best results.
  • 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 aprox 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.
Keyword Grill, Meat

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