Heat 2 TBS of lard or olive oil on a pan or a skillet.
Season the steaks gently with 1 teaspoon of salt and ground pepper to taste.
Cook pork neck steaks on a hot lard for 3-4 minutes on each side or oil until golden brown. When meat brown on each side transfer steaks on a plate.
On remaining fat sautee sliced or chopped onion until golden brown on the edges and translucent.
When onion is translucent pour in tomato puree and water, salt, pepper, parsley, basil, oregano and powdered garlic, stir to combine everything and add 2 TBS of mascarpone cheese. Stir again and put back pork neck steaks and cook covered for 7 – 10 minutes on medium high heat.
When it’s cooked sprinkle meat with mozzarella and cover it for 2 minutes or until mozzarella is completely melted.
Serve hot with cauliflower mash or green beans.
Garnish with fresh cherry tomatoes and chopped spring onion (optional).
Enjoy!
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