Main ingredients 🥩
Pork neckSaltPepperGheeWhite soy sauceVinegarSweet cornSeedless green grapesStarch slurryChopped green onionsOlive oil
Striker Chef's Green Grape and Sweet Corn Pork Neck Steak
Crispy grilled pork neck steak paired with a highly addictive sweet and sour tangsuyuk-style sauce made from reduced green grapes and crunchy sweet corn.
🙋 Recommended for
- ⭐ Those who want to taste a unique meat dish in a fine-dining style using a refreshing fruit sauce.
- ⭐ Those seeking a visually stunning main course for a home party, featuring a combination of crisp and sweet textures.
Ingredients needed 🛒1 servings
- Pork neck 1-2 slices
- Salt, to taste
- Pepper, to taste
- Ghee (or regular butter) 1.5 tablespoons
- Sugar 1 tablespoon
- White soy sauce (or clear soy sauce) 1 tablespoon
- Vinegar 1 tablespoon
- Water 2 tablespoons
- Sweet corn kernels from 0.3 ear
- Seedless green grapes, as needed
- Starch slurry (potato starch + water) 1-2 tablespoons
- Chopped green onions, as needed
- Extra virgin olive oil, a drizzle
Recipe 🍳
- Season the pork neck slices evenly on both sides with salt and pepper.
- Melt ghee in a pan for added flavor. When the oil just begins to smoke over high heat, place the pork neck slices and sear until crispy and golden brown on both sides. Remove and let rest.
- Drain most of the fat from the pan used to cook the pork. With the heat off, use the residual heat to melt 1 tablespoon of sugar, stirring constantly.
- Once the sugar is completely melted, add 1 tablespoon of white soy sauce, 1 tablespoon of vinegar, and 2 tablespoons of water to the pan and mix to create the base sauce.
- Add the sweet corn kernels and the seedless green grapes, cut into bite-sized pieces, into the pan.
- Turn the heat to medium and bring the sauce to a simmer. Gradually add the prepared starch slurry while stirring until the sauce thickens to a tangsuyuk-like consistency. Turn off the heat.
- Stir in the chopped green onions into the sauce, allowing their aroma to infuse with the residual heat.
- Slice the rested pork neck into bite-sized pieces, preserving the juices, and arrange them on a plate, cut-side up.
- Generously spoon the fresh, sweet, and sour green grape sauce over and around the pork. Finish with a light drizzle of olive oil for shine and flavor.
- Season the pork neck with salt and pepper.
- Melt ghee in a pan, sear the pork neck over high heat until golden and crispy, then let it rest.
- Melt sugar using the residual heat in the pan, then mix in white soy sauce, vinegar, and water, and bring to a simmer.
- Add corn kernels and green grapes, simmer, then thicken with starch slurry and mix in green onions.
- Slice the rested pork, plate it, and top with the fruit sauce and olive oil to finish.
Cooking tips 💡
- To maintain the bright and refreshing color of the green grape sauce, it's essential to use a clear and light-colored soy sauce like white soy sauce or fish sauce, rather than dark soy sauce.
- Always use seedless grapes to ensure a pleasant eating experience without the inconvenience of seeds, allowing the refreshing burst of flavor and sauce to be enjoyed.
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