Economical recipe for Pork Neck on the Braai

1 kg boned pork neck
Ina Paarman’s Garlic Pepper Seasoning
olive oil
Ina Paarman’s Sticky Marinade
250 g dried peaches
1 ½ cups (375 ml) water
½ cinnamon stick
pinch salt
1 T (15 ml) sugar

How to
Rub the meat with a generous layer of Garlic Pepper Seasoning and coat with olive oil. Wrap tightly in cling film and refrigerate overnight or leave for 3 – 4 hours at room temperature.

Simmer the peaches in the water with cinnamon stick and salt until tender. Add sugar and cook for a further 5 minutes. Leave to cool.

Light the charcoal (50 – 60 briquettes) in your kettle braai and wait until it is ashed over. Spread out the charcoal evenly all around the sides of the kettle braai. Position the grid on the braai. Place the pork neck directly in the middle of the braai grid and cover braai with the lid. After 30 minutes remove the pan with the butternut. Put grid with meat back on over the coals, start basting and turning meat with Sticky Marinade. Check with a meat thermometer.

The cooking time is ± 50 – 60 minutes. The internal temperature is 75°C – 80°C.

Allow the meat to rest for 10 minutes on a wooden carving board covered with foil before slicing. Squeeze extra fresh marinade over slices before serving with peaches.

Pork neck is such an underrated cut. If cooked correctly it is beautifully tender and moist. It is a very economical cut. In place of the pork use a spatchcock chicken or beef fillet.

By: Ina Paarman

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