Grilled Orange Pork Neck with a Kick of Fiery Chilli
· 4 servings
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.
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.
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.