John Myers
Neck Steak in Apricot and Mustard Marinade
The perfect neck steak in apricot and mustard marinade recipe with a picture and simple step-by-step instructions.
- 2 kg Pork neck
- 5 tbsp Mustard medium hot
- 5 tbsp Apricot jam
- 1 tsp Salt
- 1 tsp Powdered sugar
- 1 tsp Cayenne pepper
- 1 tsp Thyme freeze dried
- 1 tsp Sweet paprika
- 0,5 tsp Pimenton de la vera
- 1 Plastic bag
- Cut the pork neck into finger-thick slices.
- Season with salt and pepper.
For the marinade
- For the marinade, mix the mustard with the apricot jam and the spices well and season to taste.
- Put the seasoned meat in the plastic bag and add the marinade. Close the bag tightly and move the meat back and forth until it is covered with the marinade. It is best to do this the day before the barbecue. Then place the closed bag in the refrigerator overnight.
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