Place <quantity>150<unit>g</unit></quantity> of sage leaves in a jug

Add <quantity>800<unit>ml</unit></quantity> of rapeseed oil

Add <quantity>20<unit>g</unit></quantity> of coarse salt and <quantity>2<unit>g</unit></quantity> of ground black pepper

Add <quantity>3</quantity> garlic cloves and <quantity>20<unit>g</unit></quantity> of fennel seeds

Add <quantity>80<unit>g</unit></quantity> of honey and <quantity>50<unit>g</unit></quantity> of mustard

Add the zest of <quantity>1</quantity> lemon

Blend until well combined. The sage marinade is ready

Cut <quantity>1<unit>kg</unit></quantity> of pork neck into <quantity>5<unit>cm</unit></quantity> 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 <quantity>30<unit>cm</unit></quantity> from the hot coals. Turn the meat every 5m until you reach a core temperature of <temperature>56<unit>°C</unit></temperature>

Remove from the heat and transfer to a tray

Addd <quantity>80<unit>g</unit></quantity> 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!