Prepare a medium-high heat braai. Drizzle the pork neck steaks with oil and season with Robertsons Steak & Chops Spice.
Bring a large pot of salted water to a boil and add the sweetcorn. Boil for 10 minutes, then remove and drain. Drizzle the sweetcorn with oil and season with salt and pepper.
Place the pork neck steaks and the sweetcorn on the braai; flip the steaks every minute or so for about 8-12 minutes, depending on the thickness. This technique of regular flipping helps build an even char all over the surface of the meat while simultaneously not allowing too much heat to penetrate the centre of the meat, keeping it juicy and moist. If you have a meat thermometer, cook to 63 ºC.
Rotate the sweetcorn occasionally to ensure it chars evenly. Note: The sweetcorn is cooked after boiling; placing it on the grid enhances its flavour by adding a smoky taste. Pre-cooking reduces the time needed on the braai, ensuring it doesn’t dry out or overcook while still achieving that perfect smoky char.
Dollop the sweetcorn with margarine and garnish it with chopped chives if you are using it. Serve alongside perfectly cooked, juicy pork neck steaks for a delicious, well-rounded meal.
