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Number of visits:: 4627x
Language: Česky Slovensky
1.57 ($ 0.77/serving)
30 minutes
2 servings
ObtížnostObtížnost

    Each serving contains 100 g

  • Energy 961 kJ (229 kcal) 11 %
  • Sugar 0.04 g   0 %
  • Fats 17.89 g   26 %
  • Saturates 10.73 g   54 %
  • Sodium 0.032 g   1 %
  • % recommended daily amount for adults (Everything about GDA)

Barbecues lovers should certainly try this pork with herbs.

pork neck 2 slices 300 g 652 kcal
garlic 2 - 3 cloves 15 g 16,5 kcal
lemon juice 2 tsp 8 ml 6,2 kcal
rosemary 2 tsp - fresh or dried 1 g 0 kcal
sunflower oil 2 tbsp 14 ml 116,2 kcal
full fat mustard 1 heaped teaspoon 12 g 12 kcal
  1. Into a marinating dish put crushed garlic, lemon juice, rosemary. oil and mustard. 
  2. Mix ingredients well, add slices of meat and wrap it carefully in a marinade.
  3. Leave it at least for 3 hours in the refrigerator, but the best until the next day. Pork will brittle nicely. Cover the bowl with a foil to prevent from transferring flavor from and to other dishes in the fridge.
  4. Heat the grill to 230°C, do not forget to salt the meat before placing on the grill. 
  5. Fry on each side according to the temperature 10 to 12 minutes. Do not impale the meat when turning, but either scoop up or use tongs.
  6. Then leave it in warm for at least 5 minutes and serve with anything what you like. 

Other dishes from pork neck can be found HERE.

- recipe for 2 slices: into a marinating dish put 3 - 4 cloves of crushed garlic...

- add 2 tsp of lemon juice...

- 2 level tsp chopped... (fresh or dried)

- add 2 tbsp oil...

- heaped tsp mustard...

- mix well...

- add slices of meat and wrap it carefully in a marinade...

- leave it at least for 3 hours, but the best until the next day...

- heat the grill to 230°C... do not forget to salt the meat before placing on the grill...

- fry on each side for 10 to 12 minutes... (do not impale the meat with a fork)

- after frying leave the meat to rest for at least 5 minutes...

- and serve as you like it...

 

 

Meat on the grill never impale, but either scoop up or use tongs.

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