Pork neck is tender, moderately fatty meat taken between the body and head behind the cheeks on the right and left. A wide variety of dishes can be prepared from such pieces. For example, grilled pork neck is tasty and simple.
It is necessary
-
- 150-200 grams of pork neck (taken per person);
- two or three heads of onions;
- parsley
- dill;
- ground pepper;
- peppercorns;
- salt
- spices (to taste);
- brazier;
- barbecue grill.
Instructions
Step 1
First, take the meat and examine it, rinse it under cold running water. If there is excess fat, cut it off. Leave only the fat that is in the veins. Cut the pork neck into steaks about 1.5-2 cm wide, but do so across the grain.
Step 2
Make a marinade. Take the onion and cut into thin rings, chop the parsley and dill in the same place. In a pickling pot, line the bottom with a layer of onions and herbs. Who loves cilantro or other exotic and specific greens, feel free to experiment.
Step 3
Smear slices of sliced meat very thoroughly with vegetable oil. Next, pepper and salt them. Press in a few peppercorns on both sides of the meat.
Step 4
Put the pieces of pork neck you have prepared in the saucepan where you previously put the onions and herbs. And on top place a layer similar to the one below.
Step 5
Spread as many layers as you have meat. That is: a layer of onions with herbs, then pieces of meat, a layer of onions with herbs, a layer of meat, etc.
Step 6
You can add salt to the marinade, remember that the meat is together with onions and herbs. Remove all of this marinate in a cool enough place. Wait at least two hours, optimally 12 hours.
Step 7
Press the coals in the grill beforehand. The coals will be ready when they are burnt closer to white.
Step 8
Grease the wire rack very well with vegetable oil so that the meat can then be easily separated from it.
Step 9
Gently lay out the already marinated meat. Fry until tender. It is better when, when frying, you turn the grill with meat on each side for 7 or 12 minutes.
