Grilled pork neck steaks with papaya salsa

1. For the salsa, peel the papaya, remove the seeds and finely dice the fruit. Clean, rinse and slice the scallions into thin rings. Wash the coriander and shake dry, then finely cut the leaves and tender stems.
2. Combine the lime juice and 1/2 tsp each SALDORO fine sea salt and mixed organic pepper, then stir in the oil. Mix in the papaya, scallions and coriander.
3. Over high heat, sear the steaks 1-2 minutes on each side, then finish cooking over medium heat for 2-3 minutes each side. Season with SALDORO fine sea salt and mixed pepper and serve with the papaya salsa.

Tip

Pineapple or mango is also ideal for the salsa. Instead of the SALDORO fine sea salt and mixed pepper, you can also season with SALDORO ancient salt with organic chilli.