Ingredients — what you'll need
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- 800 gram Pork Neck
- 20 gram Sweet Chili Sauce
- 5 gram Fresh Thyme
- 15 gram Black Pepper
- 25 gram Salt
- 10 milliliter Sunflower Oil
- 150 gram Celeriac
- 40 gram Honey Mustard
- 3 piece Carrot
- 3 piece Parsley root
- 2 piece Yellow Onion
Step-by-step method
At a glance
You'll be working with this dish over two days—the pork neck needs 24 hours in a mustard-based marinade to really shine. On the cooking day, you're looking at about 25 minutes of active time pan-roasting crisp root vegetables and quick-grilling the meat until it's golden but still tender, so timing your heat and not overdoing it on the grill is what matters most.
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Marinate the meat
Mix the marinade ingredients in a lidded bowl. Rub the marinade all over the meat, place it in the bowl, cover with the lid and refrigerate for 24 hours. Take it out of the fridge an hour before grilling so it can come up to room temperature.
Ingredients
- 800 gram Pork Neck
- 20 gram Sweet Chili Sauce
- 15 gram Salt
- 15 gram Black Pepper
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Pan-roast the vegetables
Cut the vegetables into thick strips and the onion into large chunks. Roast them together in a little oil, either on your stovetop or on the griddle plate of your grill. This will take about 15 minutes. The vegetables should stay crisp.
Ingredients
- 3 piece Carrot
- 3 piece Parsley root
- 150 gram Celeriac
- 2 piece Yellow Onion
- 10 gram Salt
- 5 gram Fresh Thyme
- 10 milliliter Sunflower Oil
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Grill the meat
Grill the meat for a few minutes on each side. The exact grilling time will depend on your grill and the temperature you're cooking at. Don't overdo it, or the meat will turn out too tough.
