Miso Basted Pork Neck Steaks With Pineapple Salsa

Miso paste is worth it, but if you don’t have miso paste you can replace it with some more soy sauce.

Prep Time10 minsCook Time25 minsTotal Time35 mins


Basting sauce
 45 ml Miso paste
 45 ml Honey
 15 ml Crushed ginger
 10 ml Sesame oil
 Warm water
 ½ Pineapple, peeled cored and diced
 ½ Bunch spring onions
 1 Finely sliced red chili, chopped (optional)
 80 ml Fresh coconut, grated
 Large handful of coriander or mint, chopped
 1 juice of large lime
 Splash of vegetable oil
For the pork rump steaks
 200 g Pork neck steaks
 Olive oil
 Salt and black pepper
For serving
 Potato/sweet potato wedges or steamed jasmine rice




Mix the basting ingredients with just enough warm water to create a basting sauce of coating consistency.


Toss the salsa ingredients in a bowl and set aside so that the flavours can mingle.


Rub the pork neck steaks with oil and season well with salt and pepper.


Cook the steaks in a hot frying pan or over medium coals for a minute or two a side then baste generously with sauce and continue cooking and turning until they are cooked through – about 10-15 minutes.


Remove from the coals and set aside to rest for 5 minutes.


Serve the steaks with the salsa tumbled over.