Grilling without pork neck? Unthinkable. This cut is a crowd favorite, rivaling even sausages in popularity. Yet, preparing it is a tad more complex. A brief lapse in attention can result in tough, rubbery meat that's lost its flavor to the smoke. Here's how to avoid that mishap.
Simply tossing pork neck on a hot grill won't do. This cut benefits from some prep work. Marinating is a well-covered topic for enhancing flavor, but there's a preliminary step that can elevate its tenderness even further.
Smart Trick for Grilling Pork Neck
What's the secret? It's all about brine. We've discussed its benefits for lightly salted cucumbers, but it's equally effective for meat. Brining not only preserves freshness but also infuses flavor. This age-old method, a staple for preserving meat in the past, deserves a revival during grilling season.
Proper Proportions
A good brine can transform pork neck into a more flavorful and tender delight, shortening the time needed for marinating. The process is straightforward, provided you follow the correct ratios: Around 0.71 ounces of salt for every quart of water. For the best results, let the pork neck luxuriate in this mixture for at least 12 hours or up to a full day.
Then Comes the Marinade
After its brine bath, it's time for the marinade, ensuring the meat is well-coated for uniform spice absorption. The best spices for pork include paprika, coriander, oregano, thyme, basil, marjoram, rosemary, and Herbes de Provence. Use oil as the marinade's base, enriched with honey and mustard, for a perfect blend.
Recipe for Grilled Pork Neck from Brine
- 2.2 pounds of pork neck
- 0.71 ounces of salt
- 1 quart of water
- Onion
- Several cloves of garlic
- Favorite spices
- 6 tablespoons of oil
- 2 tablespoons of mustard
- 2 teaspoons of honey
1. Boil water with salt in a large pot, then let it cool. Submerge evenly sliced pork neck pieces in the brine. Cover and refrigerate for 12 to 24 hours.
2. Blend all marinade ingredients. Remove the pork from the brine, rinse, pat dry, and coat thoroughly in the marinade. A few hours in the fridge will suffice for marination.
3. Allow the meat to reach room temperature before grilling it over hot coals until perfectly done. Serve with your choice of sides.
