Caribbean pork neck

YOU Best Recipes: Braai - - Contents -

MARI­NADE

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

ginger

SERVES 6 Prepa­ra­tion

20 min Mar­i­nat­ing

1 hour or overnight

Braaiing about 1 hour Rest­ing

30 min

salt and pep­per

60 ml (¼ c) rum (op­tional) 45 ml (3 T) soft brown sugar 10 bay leaves

MEAT

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.

3

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