John Myers
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Grilled Pork Neck with Sauce, Ham and French Beans and Triplets
The perfect grilled pork neck with sauce, ham and french beans and triplets recipe with a picture and simple step-by-step instructions.
Grilled pork neck:
- 2 kg 1 Schweinenacken ohne Knochen
- 3 tbsp Barbecue spice *)
- *) Salz, Paprika, Zwiebeln, Knoblauch, Rosmarin, Curry, Kümmel und Pfeffer
Marinade for the pork neck:
- 5 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 1 tsp Sweet paprika
- 1 tsp Ground caraway
- 1 tsp Medium hot mustard
- 4 tbsp Light beer
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Pepper from the grinder
Sauce:
- 168 g 2 Päckchen Soße zu Braten Extra
- 500 ml Water
- 100 ml Cooking cream
- 1 tsp Sweet soy sauce
- 0,5 Teaspoon / alternatively ½ teaspoon instant chicken broth Glutamate
- 0,5 tsp Chili oil
- 2 big pinches Sugar
- 2 powerful splashes Lemon juice
Ham and French beans:
- 500 g French beans
- 2 tsp Salt
- 12 Discs Mildly smoked farmer’s ham
- 3 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Triplets:
- 1200 g Triplets
- 2 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 6 piece Radish
- 6 Stalk Parsley
Grilled pork neck:
- Wash the pork neck roast, pat dry with kitchen paper, place on the center of the grill skewer and season / massage in vigorously with the grill spices. Made from sunflower oil (5 teaspoons), mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), ground caraway (1 teaspoon), medium-hot mustard (1 teaspoon), light beer (4 tbsp), coarse sea salt from the mill (4 strong Pinches) and colored pepper from the mill (4 big pinches) make a marinade. Place the pork neck in the electric rotating grill and grill for about 75 – 2 hours. Brush the marinade every now and then. Take out, peel off the grill skewer, let rest a little in aluminum foil and cut into slices.
Sauce:
- Stir the two packets of sauce into 500 ml of water, bring to the boil and sprinkle with cream (150 g), sweet soy sauce (1 teaspoon), glutamate (½ teaspoon), chili oil (½ teaspoon), sugar (2 big pinches) and lemon juice ( 2 strong splashes).
Ham and French beans:
- Clean / remove the strands of the beans, wash them, cook them in salted water (2 teaspoons of salt) for about 10 minutes and drain them through a kitchen sieve. Wrap 10 beans each with a slice of farmer’s ham (makes 12 pieces) and slowly fry them all around in a pan with butter (3 tbsp). Season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Triplets:
- Peel and wash triplets in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes and drain.
Serve:
- Distribute 1 slice of grilled pork neck on each of the 6 plates and serve with the sauce, the ham and bush beans and triplets, each garnished with a radish with parsley stalks.
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