Pork neck is one of the best roasted carcasses. It has enough fragrant meat and, at the same time, it is interspersed with the thinnest layers of fat, which allow the pork to be so juicy. This cut is perfect for both kebabs and grilling. To make the meat even tastier, it should be pre-marinated.
Classic marinade
The classic marinade is made on the basis of vegetable oil and vinegar. Make the following mixture great for pork. Take:
- ½ cup of Dijon mustard;
- ¼ cup of olive oil;
- ¼ glasses of white wine vinegar;
- 1 tablespoon dry sage leaves;
- 1 tablespoon of crushed bay leaves;
- 1 clove of garlic.
Whisk the mustard and vinegar together. Add sage, minced garlic, and bay leaf. Add oil gradually. This amount of marinade is enough for ½ kilogram of pork. You can prepare the mixture in advance and store in an airtight container in the refrigerator for up to several days.
Whiskey Marinade
Marinade with whiskey will appeal not only to many men, but also to some of the fair sex. An elite hazy drink is great for pickling pork neck, and the rest of the ingredients give this marinade an extra savory and sweet flavor. For 1½ kilograms of pork, you will need:
- 1 glass of whiskey (bourbon);
- 1 cup brown sugar;
- 1 glass of vegetable oil;
- 1 glass of Dijon mustard;
- 1 glass of Worcester sauce
Mix all ingredients. Stir until sugar dissolves. Cut the meat into pieces and marinate for 2-4 hours. The marinating time depends on how you cut the pork neck. The smaller the pieces, the less you need to pickle it.
Thai style marinade
Fans of East Asian motives will love the Thai style marinade. For him you will need:
- ¼ cup + 1 teaspoon Thai fish sauce;
- 2 tablespoons of soy sauce;
- 4 tablespoons of brown sugar;
- 1 tablespoon lime juice;
- 50 grams of dried tamarind;
- 1 hot chili pepper.
This sauce contains exotic ingredients. So, Thai fish sauce is an almost transparent liquid of light golden color. In Thailand, it is called nam-pla - fish water. This sauce is obtained from small fish and fish waste by fermentation. Pineapple juice is often used to speed up the process. Tamarind fruits are similar to dates and are sold as compressed, sticky tiles.
In a small bowl, combine fish and soy sauce, add sugar and lime juice, whisk lightly. Crumble a tile of tamarind and place in 1 glass of boiling water. Leave for 20 minutes, mash and rub through a sieve, discarding seeds and fibers. Chop the chili pepper into small pieces. If you want a not very spicy dish, remove the seeds from it first. Combine the tamarind puree with the remaining spoonful of sauce and pepper. Combine with a mixture of sauces. Marinate pork for 2-3 hours. The resulting marinade is enough for 1½ kilograms of meat.
