Indirectly Grilled Pork Neck with Jerk Seasoning
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 15 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 kg pork neck
For the marinade:
- 6 chilli pepper (s) (Habaneros), pitted, pitted
- 2 bunch spring onion (s), roughly chopped
- 1 small onion (s), roughly chopped
- 6 clove (s) garlic
- 20 g coriander reens, chopped
- 20 g parsley, smooth
- 2 tablespoon ginger root, peeled, roughly chopped
- 1 tablespoon marjoram, chopped
- 1 tablespoon thyme, chopped
- 2 teaspoons allspice, ground
- some black pepper
- some nutmeg, freshly grated
- some cinnamon powder
- 3 tablespoon lime juice
- 3 tablespoon soy sauce
- 3 tablespoon vegetable oil
- 2 tablespoon salt, coarse
- 2 tablespoon white wine vinegar
- 2 tablespoon sugar, brown
Print Recipe
Pin Recipe Instructions
- Chop the chili peppers, spring onions, onion, garlic, coriander leaves, parsley, ginger, thyme and marjoram in a food processor. Then add all the other ingredients and process into a fine paste.
- Pierce small holes about 1 cm deep and about 5 cm apart in the meat so that the seasoning paste can penetrate. Rub the neck with the paste, preferably one day in advance, and store in a cool place.
- Prepare the grill for indirect grilling. This means that the food to be grilled is not located directly above the charcoal / wood, but to the right and left of it or in the fire chamber. A smoker grill is ideal for this, of course a kettle grill also works, the main thing is that the grill has a lid. I prefer beech wood as fuel, it gives it a nice smoky note. Of course, normal charcoal will do the same.
- The temperature in the grill should be around 120 degrees permanently. The neck is ready after about 3-3.5 hours. It should have a core temperature of around 66 degrees.
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