Summary

Ingredients

• 1 kg pork neck
• 1 bunch thyme, finely chopped
• 1 lime (s), juice and zest
• 1 clove garlic
• 180 ml olive oil
• salt and pepper

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Instructions

1. Wash the pork neck, pat dry, and cut into 3.5 cm thick slices.
2. For the marinade, mince the garlic clove. Mix the thyme, lime juice and zest, minced garlic, and olive oil in a bowl. Season well with salt and pepper.
3. Place the pork slices in the marinade and refrigerate for 2 hours.
4. Remove the pork slices from the marinade and drain well. Grill on high heat for 12-15 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F).