Pork with Apple Sauce

I love reinventing old dishes. Pork and apple sauce is one such dish. This version is far superior in flavour than the traditional version and a lot quicker to make too. Its one of those dishes you can put together swiftly and easily- perfect for when one isn’t particularly in the mood to be performing fancy tasks in the kitchen.
My favourite cut of pork is neck, otherwise known as scotch fillet. It is full of flavour and extremely juicy and tender. Buy it in one big piece and cut into steaks yourself.
I never cook pork until well done. I think it is absolutely revolting and very old fashioned cooked that way. I like mine seared on the outside and cooked medium, so the meat is tender within.

Components
250ml bottled apple juice (not freshly juiced)
1 clove garlic, whole but crushed
¼ cup brown sugar or maple syrup
Fresh thyme or rosemary
Pinch of chili powder
500g pork neck, cut into steaks
Sea salt
Fresh black pepper
Extra virgin olive oil

Process
Combine the apple juice, garlic, sugar (or maple syrup), herbs and chili. Add the pork steaks and allow to marinate for about an hour or so, at room temperature.
Remove the pork from its bath and pat dry with paper towels. Reserve the marinade. Smother the steaks generously with olive oil and season them salt and pepper.
Heat your char grill until it is scorching hot. Cook the pork steaks on the grill until cooked to your liking. Allow the cooked steaks to rest a few minutes before serving.
In the meantime reduce the reserved marinade, until thickened and somewhat syrupy.
Pour over the pork steaks and serve with duck fat sautéed potatoes.
Steamed broccolini tossed with hazelnut oil makes a good accompaniment too. Serves two.