Grilled pork neck with baked potatoes

Name: Grilled pork neck with baked potatoes
Ingredients: 600 g potatoes; 1500 ml water; 1 teaspoon salt; 50 g butter; 1/2 teaspoon fine salt; 1/2 teaspoon ground black pepper; 1 teaspoon dried thyme; 50 g grated cașcaval; 4 slices pork neck (700 g); 2 tablespoons oil; 1/2 teaspoon fine salt; 1/2 teaspoon ground black pepper; 1 teaspoon dried thyme; 8 mici (480 g); 30 g spring onion greens

Meat - Grilled pork neck with baked potatoes by Safta O. - Recipia

Grilled pork neck with baked potatoes comes with potatoes baked with butter, cașcaval (Romanian yellow cheese) and thyme, in the same tray until golden. The meat browns on the electric grill, next to the mici (Romanian grilled minced meat rolls), and the potatoes come out with the melted cheese on top. I serve them on a large plate, with the baked potatoes next to the meat and no other side dishes. Preparation: 20 minutes. Cooking: 68 minutes. Total time: 88 minutes. Servings: 4. About 965 kcal and 55 g protein per serving.

Ingredients

For the potatoes

600 g potatoes
1500 ml water
1 teaspoon salt
50 g butter
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
50 g grated cașcaval

For the meat

4 slices pork neck (700 g)
2 tablespoons oil
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
8 mici (480 g)

For serving

30 g spring onion greens

Preparation

1. Put the potatoes in their skins in a pot with 1500 ml water and 1 teaspoon salt, and boil them until they soften when you prick them with the tip of a knife, about 20 minutes. 2. Take them out, peel them carefully, then slice them. 3. Lay the slices in a tray lined with baking paper, brush them with 50 g butter and sprinkle 1/2 teaspoon fine salt, 1/2 teaspoon ground black pepper and 1 teaspoon dried thyme over them. Add 50 g grated cașcaval on top. 4. Put the tray in the oven preheated to 200°C and bake the potatoes for 30 minutes, until they brown at the edges. 5. Meanwhile, brush each slice of pork neck with oil from the 2 tablespoons of oil, on both sides, and season it with 1/2 teaspoon fine salt, 1/2 teaspoon ground black pepper and 1 teaspoon dried thyme. I seasoned them only with salt, ground black pepper and thyme. 6. Put the meat on the electric grill and leave it 4 minutes on each side, until it browns well. 7. Put the mici on the grill too and turn them until they brown well, about 10 minutes. 8. On each plate put a slice of pork neck, 2 mici, a few baked potatoes and sprinkle spring onion greens, finely chopped, over the top.

Notes

The pork neck should have a strip of fat on the edge, otherwise it dries out fast on the grill. If the slices are thick, give them 1-2 minutes more on each side, until they are no longer pink in the middle. Turn the mici often so the skin doesn't burn before the inside is well heated. The cașcaval melts on top and browns at the edges, where the potatoes are crispiest. Leftover potatoes can be kept in the fridge, in a closed container, for up to 3 days. Reheat them in the oven, not in the microwave, so they keep their crust. Serve them with a cucumber salad and a cold lager.