Summary

Ingredients

• 250 ml olive oil, or rapeseed oil
• 3 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon parsley
• 1 tablespoon paprika powder, hot pink
• 1 tablespoon, leveled sugar
• 1 tablespoon, leveled salt
• 1 tablespoon, leveled cayenne pepper
• 1 pinch chili powder, (Habanero)
• 2 clove (s) garlic, finely chopped
• 1 small onion (s), (no vegetable onion) diced into small pieces
• 1 teaspoon, leveled nutmeg, freshly grated
• 1 tablespoon, leveled black pepper, freshly ground
• some lemon juice
• 2 kg pork neck

Print Recipe Pin Recipe

Instructions

1. In a bowl, combine the olive oil, oregano, thyme, rosemary, parsley, hot pink paprika powder, sugar, salt, cayenne pepper, chili powder, garlic, onion, nutmeg, black pepper, and lemon juice to make a marinade.
2. Cut the pork neck into thin slices for grilling or into small pieces for pan-frying.
3. Place the meat in the marinade, cover, and refrigerate for at least 24 hours.
4. To grill: skewer the marinated meat and grill over medium-high heat for 10-15 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F). To pan-fry: place the marinated meat in a hot pan over medium-high heat and fry for 8-12 minutes, stirring occasionally, until the internal temperature reaches 63°C (145°F).
5. Serve with cabbage salad and tzatziki.