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RECIPE
16 INGREDIENTS6 STEPS35min

Pork Neck Steak and Bucatini

Arachis Oil from South America (Peru or Brasil), Bucatini and Tomato Paste from Italy, Pork Neck Steak from Germany, Hoisin Sauce and Soy Sauce from China, smoked Paprika from Spain, Mirin from Japan, Maggi Seasoning from Switzerland, and Chiles from Mexico. Fusion cooking at its finest and most delicious.
Pork Neck Steak and Bucatini Recipe | SideChef
Arachis Oil from South America (Peru or Brasil), Bucatini and Tomato Paste from Italy, Pork Neck Steak from Germany, Hoisin Sauce and Soy Sauce from China, smoked Paprika from Spain, Mirin from Japan, Maggi Seasoning from Switzerland, and Chiles from Mexico. Fusion cooking at its finest and most delicious.
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
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Fulfilled by
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
35min
Total Time
$1.88
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Pork Collar Steaks , cubed
to taste
to taste
Cayenne Pepper
to taste
Dried Chili Peppers
to taste
Chopped  Onions
2 Tbsp
Peanut Oil
1 Tbsp
Mirin
1 Tbsp
Tomato Paste
1 Tbsp
1 Tbsp
Hoisin Sauce
1 dash
Maggi Seasoning
2 Tbsp
Chopped  Fresh Cilantro
1 pckg
Bucatini Pasta
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Grated  Parmigiano-Reggiano
plus extra for serving
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Nutrition Per Serving

VIEW ALL
CALORIES
764
FAT
21.1 g
PROTEIN
39.5 g
CARBS
100.6 g

Cooking Instructions

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Step 1
Season the Pork Collar Steaks (1 lb) with Kosher Salt (to taste) and Cayenne Pepper (to taste) .
Step 2
Heat the Peanut Oil (2 Tbsp) , then sauté the pork, Dried Chili Peppers (to taste) , and Onions (to taste) until the pork is halfway cooked.
Step 3
Season with Mirin (1 Tbsp) , Tomato Paste (1 Tbsp) , Smoked Paprika (1 tsp) , Soy Sauce (1 Tbsp) , Hoisin Sauce (1 Tbsp) , Maggi Seasoning (1 dash) , Dried Chili Peppers (to taste) , and Fresh Cilantro (2 Tbsp) . Simmer for 30 seconds then check and adjust the seasoning.
Step 4
Cook the Bucatini Pasta (1 pckg) according to package directions.
Step 5
Drain the pasta, then mix with Extra-Virgin Olive Oil (2 Tbsp) and Parmigiano-Reggiano (2 Tbsp) . Plate on a deep pasta plate.
Step 6
Add the pork, and top with more freshly grated Parmigiano-Reggiano before serving.
ADD TO PLAN

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Nutrition Per Serving
Calories
764
% Daily Value*
Fat
21.1 g
27%
Saturated Fat
4.3 g
22%
Trans Fat
0.0 g
--
Cholesterol
74.3 mg
25%
Carbohydrates
100.6 g
37%
Fiber
4.8 g
17%
Sugars
9.9 g
--
Protein
39.5 g
79%
Sodium
408.4 mg
18%
Vitamin D
--
--
Calcium
89.0 mg
7%
Iron
5.1 mg
28%
Potassium
435.9 mg
9%
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