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🍽️ Crispy Pork Steaks with Peanut Crunch, Spicy Pepper Cream and Rice

675 kcal · 30 min · 4 servings

Crispy Pork Steaks with Peanut Crunch, Spicy Pepper Cream and Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Rinse the pork neck steaks under running water.
  3. 3. Pat the steaks dry with kitchen paper.
  4. 4. Let the steaks come to room temperature for a short while.
  5. 5. Finely chop the peanuts.
  6. 6. Take a small bowl and add the chopped peanuts.
  7. 7. Add a pinch of salt to the peanuts.
  8. 8. Take three tablespoons of soft butter and add it to the peanut mixture.
  9. 9. Mix the ingredients well together.
  10. 10. Set the peanut mixture aside.
  11. 11. Wash the zucchini under running water.
  12. 12. Cut off the ends of the zucchini.
  13. 13. Cut the zucchini into small cubes.
  14. 14. Halve the shallot crosswise.
  15. 15. Peel the shallot.
  16. 16. Cut the shallot into coarse cubes.
  17. 17. Wash the pointed peppers.
  18. 18. Halve the pointed peppers lengthwise.
  19. 19. Remove the stem and seeds from the pepper.
  20. 20. Cut the pepper into cubes.
  21. 21. Take a pot and fill it with 750 milliliters of water.
  22. 22. Add salt to the water.
  23. 23. Bring the salted water to a boil.
  24. 24. Add the rice to the boiling water.
  25. 25. Cover the pot with a lid.
  26. 26. Turn the heat to low.
  27. 27. Cook the rice for about 15 minutes.
  28. 28. Take a pot and add one tablespoon of oil.
  29. 29. Place the pot on medium heat.
  30. 30. Add the diced shallots to the hot oil.
  31. 31. Fry the shallots for about 2 minutes.
  32. 32. Add the pepper cubes to the pot.
  33. 33. Add one teaspoon of sugar.
  34. 34. Fry the pepper for another 4 minutes.
  35. 35. Pour 50 milliliters of salted water into the pot.
  36. 36. Cover the pot with a lid.
  37. 37. Let the sauce simmer for about 10 minutes.
  38. 38. Stir the cream cheese into the sauce.
  39. 39. Puree the sauce finely with a hand blender.
  40. 40. Season the sauce with salt.
  41. 41. Season the sauce with pepper.
  42. 42. Season the sauce with a little sugar.
  43. 43. Take a frying pan and add one tablespoon of oil.
  44. 44. Place the frying pan on high heat.
  45. 45. Place the pork steaks in the hot frying pan.
  46. 46. Fry the steaks on the first side for about 2 minutes on high heat.
  47. 47. Turn the steaks.
  48. 48. Fry the steaks on the second side for about 2 minutes on high heat.
  49. 49. Place the seared steaks on a baking sheet.
  50. 50. Season the steaks with salt.
  51. 51. Season the steaks with pepper.
  52. 52. Spread the peanut-butter mixture evenly over the steaks.
  53. 53. Place the baking sheet in the oven.
  54. 54. Place the tray on the top rack.
  55. 55. Bake the steaks for about 5 minutes.
  56. 56. Take the frying pan off the stove, but do not wash it.
  57. 57. Add one tablespoon of oil to the still warm frying pan.
  58. 58. Place the frying pan on medium heat.
  59. 59. Add the zucchini cubes to the pan.
  60. 60. Fry the zucchini for about 4 minutes until golden brown.
  61. 61. Season the zucchini with salt.
  62. 62. Season the zucchini with a little sugar.
  63. 63. Take the pot with the rice off the stove.
  64. 64. Fluff the rice with a fork.
  65. 65. Add one tablespoon of butter to the rice.
  66. 66. Season the rice with salt.
  67. 67. Place the rice on the plates.
  68. 68. Place the steaks on the plates.
  69. 69. Place the zucchini on the plates.
  70. 70. Serve the pepper sauce separately.

Nutrition per serving