How to make
Pick out 4 tender pork neck steaks without bones. Braise them 2 at a time in pan with heated oil for 4 min., while flipping them over to redden on both sides.
Put them in a tray and sprinkle with a little salt, curry and black pepper. Place a slice of blue cheese, dried tomato (soaked in olive oil) and 2 slices of mozzarella onto each steak.
Pour on a cream, suitable for heat treatment, and place 1-2 young bunches of thyme on top of the steaks.
Sprinkle with the oil on top in which you've fried the meat.
Put the steaks in a preheated 430°F (220 °C) oven. Cook them for 15-20 min. for the cheeses to crisp slightly.
