Pat the steaks dry and place and then place them onto a rack.
Season generously with salt and sugar on both sides and place them into the fridge overnight.
The salt will draw out moisture and the salt and sugar will be reabsorbed into the meat, seasoning it.
Ensure you remove the steaks from the fridge a while before you intend to cook them, they need to reach room temperature in order to brown nicely.
To make the green apple salsa, add the apple, parsley, chives, oregano, garlic and chilli to a small bowl.
Add the oil and vinegar and mix well to combine.
Add the lemon and season to taste.
To make the onion rings, set out three bowls: one with seasoned flour, another with the beaten eggs and a third with Panko crumbs.
Using your left-hand dunk the onion rings one at a time into the flour then drop into the egg.
Use your right hand to pull them out the egg and dunk into the Panko.
Use your left hand to coat the onion evenly in Panko.
Always keep one hand for dry ingredients and the other for wet.
Repeat the process until all the onions are crumbed.
To fry the onion rings, fill a medium-size pot with enough oil to shallow fry the onion rings to 180 ºC.
Carefully fry the onion rings in batches until they are all done.
Season the onion rings as soon as they come out of the oil with salt and drain them on a piece of kitchen towel.
Heat a large cast-iron frying pan over high heat for a few minutes to warm.Add a good splash of oil and allow it to heat up until it begins to smoke.
Cook the steaks three at a time and flip them every 30 seconds for a total of 5-6 minutes (depending on how thick your steaks are) to build up a caramelised crust.Let the steaks rest for at least 5 minutes before assembling your sliders.To assemble, slice the pork neck steaks into roughly equal-sized halves.
Top each bun bottom with a piece of pork, add a healthy dollop of salsa and then top with some wild rocket or watercress.
You can even add an onion ring on top for extra crunch!
Serve immediately with onion rings on the side.
