Pork Steak with Peppers
- 3 red Bell pepper
- 1 tablespoon vegetable oil
- 1 large onion
- 150 grams Corn (canned)
- 4 lean Pork neck (each about 150-170 grams or approximately 6 ounces)
- freshly ground peppers
- 1 teaspoon chile peppers (finely ground)
- 2 tablespoons clarified butter (for frying)
- 1 teaspoon Tomato paste
- ¼ liter Vegetable broth
- 150 grams cream cheese (low fat)
- ½ bunch Chives (cut into thin rings)
Rinse and halve the bell peppers, remove the seeds and ribs, then cut into cubes. Sauté half of the peppers in a pan with oil, add 2-3 tablespoons of water and cook until softened. Puree and press through a sieve.
Peel the onion and cut into very small cubes. Drain the corn. Rinse the meat, pat dry and season with salt, pepper and chile on both sides. Brown in a pan with hot butter, remove from the pan, wrap in aluminum foil and place in the oven set to 100°C (approximately 200°F).
Fry the onions in the remaining oil, stir in the tomato paste and red pepper puree. Add some broth and the cream cheese and stir until smooth, then pour in the remaining broth. Add the diced peppers to the sauce and cook for 2-3 minutes. Add the corn and heat through. Season the sauce, add the juices from the meat and stir. Serve the steaks on warmed plates, drizzle with the sauce and garnish with chives.