Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.