Cut the pork neck into larger cubes (approx. 8 cm), season well with salt and pepper, then place the marjoram in a large bowl and roll the pieces of comb in it.
Stack the pieces of meat in a large bowl and place in the refrigerator. Can be prepared well because the meat tastes spicier when it has rested a little. We always do
finished a day before.
Then I fry the onion, mix the garlic underneath and deglaze it with the beef stock. Then season it to my taste with salt, pepper, paprika and 2-3 teaspoons of ketchup.
Bring to the boil briefly, done.
If you have a real meat roast grill (see my profile), you have metal bowls on it. Then I add the broth and let the fat drip in from the skewers. Makes a delicious sauce.
Put the pork neck on skewers, heat the grill with birch wood and grill the skewers.
Ingredients
Print Recipe
Pin Recipe