Summary

Ingredients

• 1 kg pork neck, boneless
• 250 g tomato (s), dried
• 2 hot peppers, red
• 2 cloves garlic)
• 300 ml oil (rapeseed oil)
• 1 packet herbs, frozen, mixture
• Salt and pepper, as well as some peppercorns

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Instructions

1. Cut the pork neck into steaks approx. 1 cm thick. Work the steaks briefly on both sides with a meat tenderizer.
2. Wash the peppers and cut into rings. Clean the garlic and chop it roughly. Put the oil, tomatoes and 2/3 of the peppers in a slightly taller container. Mix everything with the hand blender. Then mix the herb mixture, garlic, the remaining peppers, a pinch of salt and pepper (ground) and the peppercorns (depending on your taste) into the pureed mass.
3. Brush the meat with the spice mixture (generously) and let it steep for at least 24 hours (extremely tasty after 48 hours) in a closed container (preferably also odor-proof).
4. Then put it on the grill!
5. Tip: If you like it even fresher, you can certainly mix in herbs from your own garden (for my part, I think the frozen packets are super ingenious, because they save a lot of work) and if you like it less spicy, leave the peppers partly gone.