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 pork neck into 1 cm thick steaks. Pound each steak on both sides with a meat tenderizer for 1-2 minutes.
2. Wash the red peppers and cut into rings. Peel and chop the garlic roughly. In a container, combine the oil, dried tomatoes, and about 2/3 of the pepper rings. Use a hand blender to puree until smooth.
3. Stir into the puree: the frozen herb mixture, chopped garlic, remaining pepper rings, salt to taste, freshly ground pepper to taste, and peppercorns to taste.
4. Generously brush the pork steaks with the marinade on all sides. Place in a closed, odor-proof container and refrigerate for at least 24 hours (48 hours for even stronger flavor).
5. Remove steaks from the refrigerator. Grill over medium-high heat until the internal temperature reaches 63 °C / 145 °F, about 4-6 minutes per side depending on thickness.