Grilled Pork Neck
by
Quinten Calliauw
Slow grilling the pork neck on top of the barbecue grill creates the most succulent and smoky pork you will ever taste.
Sage and pork is a match made in heaven. By marinating the pork neck in a Sage Marinade overnight, you will develop the best flavor possible for your meat!
- Level
Intermediate
- Cooking
14h+
- Overral
15h
- Ready
Pork Neck
1kgButter
80g
Sage Marinade
Sage
150gRapeseed Oil
800mlFennel Seeds
20gGarlic
3 clovesHoney
80gMustard
50gLemon
1Ground Black Pepper
2gCoarse Salt
20g
Equipment
Grill
Aluminum Foil
Charcoal
Hand Blender
Pork Neck
1kgButter
80g
Sage Marinade
Sage
150gRapeseed Oil
800mlFennel Seeds
20gGarlic
3 clovesHoney
80gMustard
50gLemon
1Ground Black Pepper
2gCoarse Salt
20g
Equipment
Grill
Aluminum Foil
Charcoal
Hand Blender
Grilled Pork Neck
Quinten Calliauw
Place 150g of sage leaves in a jug
Add 800ml of rapeseed oil
Add 20g of coarse salt and 2g of ground black pepper
Add 3 garlic cloves and 20g of fennel seeds
Add 80g of honey and 50g of mustard
Add the zest of 1 lemon
Blend until well combined. The sage marinade is ready
Cut 1kg of pork neck into 5cm thick pieces
Place the pork in a container. Pour the Sage Marinade over, rubbing it evenly over the meat
Cover with cling film and take it to the fridge. Let it rest overnight to marinate
Remove from the refrigerator and place the meat on a tray lined with paper towels. Let the paper soak up the excess oil for at least 2h before cooking to bring it to room temperature
Light the grill
Grill the pork on both sides until golden brown
Move the meat up on the grill. It should be at least 30cm from the hot coals. Turn the meat every 5m until you reach a core temperature of 56°C
Remove from the heat and transfer to a tray
Addd 80g of butter and cover with aluminum foil
Let it rest for 30m to set the juices
Slice the meat. The grilled pork neck is ready
Enjoy!