Pan-Seared Pork Neck in Mustard with Root Vegetables
·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.
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.
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.
Serve
Serve with a bit of that wonderful honey mustard. If the vegetables alone don't feel like enough of a side, try the gratin potatoes from my other recipes.
