Blackened pork steak roosterkoek with pickle juice dressing

A Southern-inspired South African fusion featuring smoky cajun-spiced pork neck steaks on freshly grilled roosterkoek, elevated with a tangy pickle juice mayo dressing.

Cut:
  • Portions: 4
  • 25 MINUTES
  • 25 MINUTES

Ingredients

For the pickle juice mayo dressing

  • 1 tsp sugar
  • 1/2 cup dill pickle juice
  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh dill or 1 tsp dried dill
  • 4 dill pickles, roughly chopped
  • 1 tbsp capers, finely chopped
  • 1 tbsp finely chopped fresh parsley
  • 1 small clove garlic, minced
  • 1 tsp lemon juice
  • Salt and black pepper to taste

For the roosterkoek

  • 1 kg store-bought bread dough
  • Butter for spreading

For the blackened pork neck steaks

  • 4 x 200g pork neck steaks
  • 120g butter, melted
  • 2 tbsp Cape Herb & Spice Louisiana Cajun Rub
  • 2 tbsp Cape Herb & Spice Smoky Braai Seasoning

Method

For the pickle juice mayo dressing:

Dissolve sugar in pickle juice, combine with mayonnaise and mix well. Add remaining ingredients and stir to combine. Season to taste and set aside.

For the roosterkoek:

Prepare medium-heat braai. Divide dough into 8 equal portions and shape into flat discs. Place on lightly floured surface and allow to rise 10 minutes. Grill until golden brown and cooked through, about 5-7 minutes per side.

For the blackened pork neck steaks:

Add extra wood/charcoal for medium-high heat. Dip each steak in melted butter and coat generously with spice mixture. Grill on high heat, turning occasionally, until deeply caramelized and cooked to preference, about 4-5 minutes per side. Rest 8-10 minutes before slicing.

Serving suggestion: Cut roosterkoek open and butter. Slice pork steaks and pile onto buttered roosterkoek. Drizzle generously with pickle juice mayo dressing and serve immediately.