Ingredients
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Method
-
Make the marinade
In a bowl, mix together the garlic, paprika, caraway, oil, mustard, finely chopped onion, salt and pepper.
5 min -
Prepare the meat
Score the sliced pork neck on both sides with short, shallow cuts so the marinade soaks in better.
5 min -
Marinate
Toss the meat in the marinade, cover and leave in the fridge for at least two hours, or up to overnight.
120 min -
Grill
Heat the grill or frying pan over medium-high heat, then cook the meat for 4–5 minutes on each side, until golden brown.
10 min -
Rest
Remove the meat from the grill and leave it to rest for a few minutes so the juices settle through it.
5 min -
Serve
Serve with a fresh green salad or fried potatoes, with mustard on the side if you like.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 1 230 kcal | 307 kcal |
| Fat | 47 g | 12 g |
| of which saturates | 16 g | 3,9 g |
| Carbohydrates | 17 g | 4,3 g |
| Protein | 175 g | 44 g |
| Fibre | 3,8 g | 0,9 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: mustard
May contain: sulphites (depends on the exact product used)
For sensitive digestion: garlic, onion (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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