Grilled pork neck with vegetables

Name: Grilled pork neck with vegetables
Ingredients: 4 pork neck slices (200 g each); 50 ml oil; 500 ml beer; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon garlic powder; 1 teaspoon sweet paprika; 500 g fresh cabbage; 1 medium carrot (80 g); 1 medium apple (180 g); 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Meat - Grilled pork neck with vegetables by Lioara K. - Recipia

Grilled pork neck with vegetables for a picnic is browned on the grill, with a fresh salad of cabbage, carrot and apple on the side. The slices rest for 30 minutes with oil and seasonings, then are drizzled with beer; the julienned salad stays fresh and crunchy. I like to put the salad next to the meat, so I can have a little of both. Prep: 15 minutes. Cooking: 30 minutes. Rest: 30 minutes. Total time: 75 minutes. Serves: 4. About 790 kcal and 40 g of protein per serving.

Ingredients

For the meat

4 pork neck slices (200 g each)
50 ml oil
500 ml beer
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika

For the side

500 g fresh cabbage
1 medium carrot (80 g)
1 medium apple (180 g)
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Pat the pork neck slices dry with paper towels. Coat them with 50 ml oil and season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder and 1 teaspoon sweet paprika. Leave them for 30 minutes. 2. Meanwhile, julienne the cabbage, carrot and apple. Toss them with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Heat the grill well for 10 minutes. Put the slices on the grill and cook for 7-10 minutes on each side, until browned and cooked through. Drizzle them with beer from time to time; save the remaining beer for serving.

Notes

French fries go well on the plate too, and the beer from the grill can stay in your glass. Cooked meat keeps in the fridge for up to 3 days; the salad keeps its texture better if you cut it close to serving time. Choose pork neck slices with fine streaks of fat and a similar thickness, so they brown at the same rate. Thick slices take longer than thin ones, and very lean pork neck dries out faster on the grill. The apple turns brown after you cut it, so leave it until the last moment before tossing the salad. For the alcohol-free version, use 500 ml non-alcoholic beer; check the label, as it may contain gluten.