Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 tablespoons sumac, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 0.5 teaspoon ground caraway seeds, 1 teaspoon fine sea salt, and 0.5 teaspoon freshly ground black pepper in a small bowl to create the spice rub.

2. 2

   Pat 4 pork neck steaks dry with paper towels and generously coat them on all sides with the prepared spice rub, pressing it firmly onto the meat.

3. 3

   Preheat your grill to medium-high heat and brush the grates with 1 tablespoon olive oil to prevent sticking.

4. 4

   Place the seasoned pork neck steaks on the hot grill and cook for 6-8 minutes per side, or until they reach an internal temperature of 63°C (145°F), achieving nice grill marks.

5. 5

   While the pork is grilling, toss 1 small head white cabbage, cut into 4 thick wedges, with 1 tablespoon olive oil, 0.5 tablespoon sumac, and a pinch of salt and pepper, then grill the cabbage wedges for 4-5 minutes per side until tender-crisp and lightly charred.

6. 6

   In a small bowl, whisk together 3 tablespoons apple cider vinegar and 1 tablespoon local honey, then drizzle this vinaigrette evenly over the grilled cabbage wedges.

7. 7

   Let the grilled pork steaks rest for 5 minutes after removing them from the grill, then serve immediately with the grilled cabbage wedges, garnished with 1 thinly sliced red onion and 2 tablespoons fresh chopped parsley.