Oven-Roasted Pork Neck Steaks with Honey Mustard Glaze and Roasted Vegetables

Preheat the oven to 200°C (180°C fan). Peel the potatoes and carrots, then cut them, along with the red onion and cabbage, into roughly 2-3 cm chunks so everything cooks evenly in the time given.

Whisk together the honey, Dijon mustard, 2 tablespoons of the olive oil, garlic, salt and pepper in a bowl - this is the glaze.

Toss the vegetables with about two-thirds of the glaze on a baking tray in a single layer and roast for about 20 minutes, until starting to soften and turn golden.

Return the tray to the oven and roast for 20-25 minutes, until the pork reaches about 63-65°C in the center (juices run clear, no pink) and the vegetables are tender. For a deeper glaze color, finish under the broiler for the last 3-5 minutes - watch closely, honey burns fast.

Meanwhile, season the pork neck steaks with salt and pepper and sear them 1-2 minutes per side in a hot pan with the remaining olive oil, just to brown the surface - they should not be cooked through yet.

Pull out the tray, stir the vegetables, arrange the seared steaks on top and brush them with the remaining glaze.

Rest the pork for 5 minutes before serving with the vegetables and the glaze from the tray.