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

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Add <quantity>1.5<unit>Kg</unit></quantity> of pears to a baking tray and bake for 1h until dark brown

Peel the pears, remove the core, and transfer the pulp with the cooking liquid to a separate container

Add <quantity>300<unit>g</unit></quantity> of brown sugar and <quantity>115<unit>g</unit></quantity> of tarragon vinegar to a pan over low heat

Add <quantity>2</quantity> cinnamon sticks and <quantity>2</quantity> star anise

Add <quantity>80<unit>g</unit></quantity> of mustard, stir and let it cook until the sugar dissolves

Add the baked pears and their liquid to the pan

Stir and let it simmer until most of the liquid has evaporated

Turn off the heat and remove the spices

Transfer the baked pears to a tall recipient and blend with a hand blender until smooth

Transfer to a storage container. The burnt pear mustard is ready

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

Plate Grilled Pork Neck slices and drizzle some of the butter and juices from the cook

Season with flaky salt and black pepper to taste

Add a tablespoon of the Burnt Pear Mustard. The pork neck & pear mustard is ready

Enjoy!