Pork Neck Steaks with Mustard Sauce

Red meat is a great friend to all gluten sufferers.  It gets digested quite easily and sometimes even giving your metabolism the heave-ho that it needs.

You need

6 thick pork neck steaks
500ml so rooibos flavoured yoghurt (or Bulgarian yoghurt)
olive oil
2 t chopped fresh rosemary
1 t chopped fresh thyme
500ml soy cream
½ chicken stock cube, crumbled
1 T honey
1 T whole grain mustard – the whole grains can tend to “sit” in you colon and end up in terrible cramps. If this happens rather use smooth mustard. It will not affect the taste of the dish but will be considerable gentler to your tummy.
1 t chopped Italian parsley

How to

Marinade the pork overnight in the yoghurt (keep 5T to the side). Wash the steaks and sprinkle with olive oil and the herbs. Leave to rest while making the sauce.
Simmer the cream and the stock cube slowly till it thickens. Mix in the honey, mustard and the reserved 5T yoghurt. Leave to cool and add the parsley.
Roast the steaks high over the coals or in a griddle pan in a little olive oil till cooked. Serve with the hot
sauce.

BON APPETIT

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