Park grilling is not as easy as it seems. Prepare it in the right way to make sure that it will come out soft and juicy. We check what you need to do to enjoy its delicious taste and structure.
Before we get to the neck preparation, it is worth first to pay attention to which meat we choose in the store. The neck should be above all fresh. To recognize it, pay attention to its color. It should be naturally pink. Let’s not choose copies on which we will notice signs of gray.
They will work on the grill copies that have more fat. Thanks to this, they will be juicy and easier to make sure that they are soft. If we buy pork neck slices, note that They were not too thin. Such pieces of meat very simply burn and tear.
Prior to grilling, the neck should be prepared properly. It’s good to start with meat breakdown. Thanks to this it will be soft and juicy. We immerse so prepared in marinade for a few hours or all night. It is thanks to it that we will get a deep taste and fragility of meat.
See also:
Cucumber marinade. Ingredients:
- neck or ready -made pork neck,
- water from canned cucumbers,
- 4 large onions,
- 3 teaspoons of French coarse -grained mustard,
- 2 teaspoons of honey,
- 4 teaspoons of ketchup,
- 1 teaspoon of pepper,
- 20 ml of soy sauce,
- Salt and pepper.
We start by preparing our pork neck. Wash the meat and cut it into thick slices. Cut the onion into slices. Transfer a part of the onion into a large bowl, then put a layer of meat. We put the onion and meat again on it again. We repeat until the ingredients are over.
Drain the canned cucumbers and pour water with onion water from cucumbers with water. Vegetables and dill can also be added to the meat. Put the prepared meat in the fridge and keep it all night.
The next day we take the neck out of the bowl and drain each piece of meat thoroughly with water. We do not use onions from soaking to further steps.
We put thoroughly dried meat on the grill side, under which there is no hot coal. It is inverted frying methodthanks to which the meat is even more delicious.
When the pork neck occurs on the grill, we prepare tiles. In a bowl, mix mustard, ketchup, a small pinch of salt, red pepper, honey, soy sauce and pepper. Mix the ingredients thoroughly.
When the meat is practically ready, We translate them to the grill side, where coal is located so that the meat is browned. At this point, we also reach for our glaze. It is best to grease the meat thoroughly with a brush. We turn the neck to the other side and repeat the action. When the neck is browned, we pull it off the grill. We give her a moment to wait and serve her.
Source: NowowoPuje.pl, YouTube @oddaszfartucha
