Pork neck steaks with beer and figs


Every place, every village, in cooking is influenced by the products it produces. So the famous Kymi figs are included in cooking in addition to sweets. One of the dishes is pork with figs. Here we will see it in steaks, bathed in beer. And not just any beer, but beer from my place too. SEPTEΜ which means seven in Latin, as many as the days of creation… Each one with a special aroma and taste. So there is a special dish in aromas and flavors where you can serve it on a Sunday or festive table.


  • 4 pork neck steaks
  • 3 tablespoons fig or thyme honey
  • 2 pot water septem black beer or plain beer
  • 6 dried figs sliced
  • 2 sliced carrots
  • 2 dried onions cut into small pieces
  • 2 tablespoons garlic
  • 1 tbsp thyme
  • olive oil
  • 1 cinnamon
  • salt
  • 2 pcs asteroid anise
  • Various freshly chopped peppers


  1. Wash our meat and wipe it well with a paper towel.
  2. We open our oven to preheat
  3. Pour a little olive oil in a saucepan and when it heats up, sauté our steaks well on both sides. then add our onion, garlic and carrot and sauté them well. Quench with the beer and add our figs or honey and our spices. Bring to a boil and then place our food in a pot and pour in our figs. Let our food cook until the liquids come down and melt.
  4. When our food is done, we take it out of the oven and put the figs with the carrots on a plate and the steaks to press on. We collect the zoumaki and put it to boil and tie it to make a wonderful sauce that we will throw on our steaks and in our garnish.

It goes perfectly with potatoes. Here we see it served with baby potatoes which came into the oven with the steaks to taste and mellow.

-our liquids should be enough and when the steaks are put in the oven they should be covered.

-The dosage changes from utensil to utensil, so stay in the details I am writing.

-If your casserole pot does not have enough surface, sauté your steaks in a deep pan. But be careful not to drop the oil temperature and in fact boil instead of sautéing.

Depending on the hull you will use, you will need the appropriate potatoes and beer liquids.

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