Get a heavy-based pan extremely hot and place the pork in. Sear pork on all sides so that there is a wonderfully caramelised brown crust to the pork neck. Then, reduce the heat to medium and turn the pork every few minutes to ensure even cooking on all sides.
If cooking over a firepit, ensure that the grid is extremely hot before searing pork on all sides. Once seared, move the pork neck steak over to the side of the grid lower in temperature to cook for the remainder of the time.
After 30 minutes, check the temperature at the centre of the steak. The target temperature should be 62°c at the core of the steak. Once achieved, leave to rest at room temperature for 15 minutes.
Carve to desired thickness and serve alongside fresh salads and crusty bread rolls for an outsanding midsummer feast.