Grilled Orange Pork Neck with a Kick of Fiery Chilli

Step-by-step method

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At a glance

You're working with a zesty orange and chilli marinade that transforms pork neck into something special – the key is letting it rest in the fridge overnight for maximum flavor. The actual cooking is quick (just about four minutes per side on the grill), but the marinating time means you're looking at building flavors over several hours.

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    Tenderise with the back of your hand

    Lightly tenderise the meat. There's no need to pound it with a meat mallet – in fact, it's best not to. Just gently flatten it using the back of your hand.

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    Marinade

    Mix all the marinade ingredients together in a plastic bag, then toss in the leftover squeezed orange halves and the zest. Add the meat to the bag with the marinade and rub it in thoroughly. Leave to rest in the fridge, ideally overnight.

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    Grill it up

    Once the meat has had a good rest, take it out and pop it straight onto the grill. Baste with the remaining marinade as you grill. Grilling time may vary depending on the cut of meat used. Our pork neck steaks only needed about four minutes on each side.

Grilled Orange Pork Neck with a Kick of Fiery Chilli

bohynekuchyne
Active time total 13 min
Prep 5 min Cook 8 min
7 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

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What's in it?

5734 kcal

Calories

12 g

Carbohydrates

432 g

Fats

410 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Our favourite marinade is a slightly unusual combination of orange and chilli sauce. Besides pork, you can also use it for chicken or pork ribs – though ribs are best pre-baked briefly in the oven before finishing them quickly on the grill.

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