Grilled Pork Neck Steaks in White Wine
Ingredients
2 servings
- For the meat
- Pork neck, 300 g pieces 2
- Dry white wine 100 ml
- Vegetable oil 1 tsp
- Salt, black pepper, ground coriander to taste
- For serving
- Fresh tomatoes, herbs, tomato sauce for garnish
- Toasted bread 1-2 slices, optional
- Fried hot pepper, garlic in oil optional
Step-by-step recipe
Prep and marinade
For pork neck, choose meat that has aged a few days rather than fresh-killed. Avoid thawed meat too, as it tends to release a lot of liquid.
Prepare the pork neck pieces: for one serving you need pieces of about 300 g, cut across the grain and up to 3-3.5 cm thick.
There is no need to pound the meat; it is tender on its own and grills well. But since the prep and cooking are quick, use a thin, sharp knife to prick the meat thoroughly all over. It will take up the salt and marinade better. There are also good mechanical tools for piercing meat.
Season the meat: put the pieces on a plate or cutting board, salt and pepper both sides, and sprinkle with ground coriander. By the way, any pork and coriander make a great pair.
Marinate: put the meat in a ceramic or glass dish and pour in 100 ml of white wine.
The meat does not have to be fully submerged. Leave it to marinate for 15 mins, then turn the pieces in the marinade and leave for another 15 mins.
Take the meat out of the marinade and pat it dry with paper towels until it is almost dry. Brush the meat with a thin film of vegetable oil (1 tsp).
Grilling
You can cook on a charcoal grill or a grill rack. In a home kitchen, a grill pan works well, and it is a really useful piece of kit anyway.
Heat the grill, rack or grill pan, and put the pork neck pieces on the very hot surface. It is important that a crust forms right away, so the meat does not lose moisture and all the juices stay inside.
Grill the pork in four turns, 20 mins in total: 5 mins per side, then another 5 mins per side. That is enough. When turning, spread the heat evenly over both sides so the big piece does not start to curl. The meat is done when clear juice appears if you cut into the thickest part.
Serving
Put the finished grilled pork neck on a large plate and add herbs and thinly sliced fresh tomato as a side.
I recommend 1-2 slices of toasted bread with the grilled meat, and homemade tomato sauce with extras to taste: fried pepper, hot pepper, fragrant herbs.
As someone who likes it hot, I would also suggest a few pods of fried hot pepper and garlic in oil as a snack and side for the meat.
Calories and macros
735 kcal
Serving ≈ 250 g
- Protein52 g29% of kcal
- Fat56 g71% of kcal
- Carbs1 g1% of kcal
100 g298 kcalProtein 21 gFat 22.9 gCarbs 0.5 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.