Grilled Pork Neck on the Bone
Delicious and juicy — this one's a real crowd-pleaser! Time to fire up the grill.
Cooking method
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Step 1:
Grind the cumin seeds in a mortar. Stir all the spices together with the adjika (a spicy pepper-and-garlic paste) and oil to make a marinade. Rinse the pork neck, pat it dry, and coat it generously with the marinade. Cover and refrigerate for a couple of hours — or overnight for the best flavor.
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Step 2:
Heat a grill pan until very hot. Sear the meat over high heat for 5 minutes per side to lock in the juices with a good crust — don't forget the edges. Then give it another couple of minutes on each side.
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Step 3:
Turn off the heat and let the meat rest for a few minutes so the juices redistribute. Serve with fresh vegetables, or with roasted potato wedges for a heartier plate. Enjoy!
- A hearty, flavorful dish! Cook it on a grill pan in winter and over an open fire in summer.
Caloric content of the products possible in the composition of the dish
- Cumin - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Adjika - 59 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Pork neck - 343 kcal/100g
