THE CLASSY CHOW stuffed with PESTO and PORK STRIPS

SERVES 4-6 / PREPARATION: 30 MIN / COOKING TIME: 15-20 MIN

PORK STRIPS

4 pork neck steaks

15ml (1T) barbecue spice

15ml (1T) olive oil

15ml (1T) butter a squeeze of lemon juice PESTO

60ml (¼c) walnuts or blanched almonds

1 clove garlic, roughly chopped

60ml (¼c) grated Pecorino or white cheddar

125ml (½c) fresh parsley

125ml (½c) fresh rocket a few sprigs of fresh basil

80ml ( c) olive oil

15ml (1T) lemon juice salt

TO FINISH

1 large ciabatta loaf

15ml (1T) olive oil

2 spring onions, chopped

Keep a baking sheet handy.

1 Pork steak Season the steaks with the barbecue spice and spread the oil over. Heat a pan until smoking hot and fry the steaks until a golden brown crust forms on both sides.

2 Lower the heat, add the butter and fry for another 3-5 minutes or until cooked as preferred. Season with the lemon juice, scoop out of the pan and set aside.

3 Pesto Put the nuts, garlic and cheese in the bowl of a food processor and pulse until finely chopped. Add the herbs and half the oil and pulse until fine and well combined.

4 Add the rest of the oil and the lemon juice and pulse until well mixed. Season with salt.

5 To finish Put the grill element of the oven on. Cut the ciabatta into 4-6 equal pieces and pack on the baking sheet. Hollow out the bread a little in the middle and drizzle the oil over it. Toast in the oven until the bread is lightly browned.

6 Pack the bread pieces on plates and spoon in some of the pesto. Cut the pork steaks into strips and pack on top of the pesto. Spoon more pesto on top, if preferred.

7 Sprinkle the spring onions over and serve immediately.