Caribbean pork neck
1 onion, finely chopped juice and zest of 1 lemon 80 ml (¹⁄₃ c) olive oil 2 chillies, chopped
10 ml (2 t) allspice
5 garlic cloves, bruised 5 ml (1 t) dried thyme
5 ml (1 t) dried chilli flakes 5 ml (1 t) ground nutmeg 15 ml (1 T) grated fresh
SERVES 6 Preparation
20 min Marinating
1 hour or overnight
Braaiing about 1 hour Resting
salt and pepper
60 ml (¼ c) rum (optional) 45 ml (3 T) soft brown sugar 10 bay leaves
1,5 kg whole pork neck, deboned and rind removed salt and pepper sweet soy sauce lemon slices to serve
1 Marinade Mix the ingredients.
2 Meat Marinate the neck for an hour or overnight.
3 Make several incisions in the meat and press to flatten slightly. Spoon some of the marinade over and season with salt and pepper. Brown quickly over hot coals.
4 Scrape some of the coals aside, cover the meat with a lid or tin foil and braai over slower heat for 1 hour or until the meat is just done. Turn often and brush with the marinade. Brush towards the end of the cooking time with a little sweet soy sauce and braai until sticky and brown on the outside.
5 Remove from the heat, cover with foil and allow to rest for 30 minutes. Slice and serve with lemon slices.