Gastronomixs

Grilled pork neck in a sweet pepper BBQ sauce

This dish has its origins in the United States. The main ingredient in most BBQ marinades is tomato, but the acidity of sweet peppers and red wine vinegar in this recipe serves to tenderise the meat.

Grilled pork neck in a sweet pepper BBQ sauce

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Ingredients

1250

g

pork neck

8

 

red sweet peppers

300

g

brown caster sugar

1

dl

red wine vinegar

1

dl

water

5

tbsp

mustard, fine

2

tsp

paprika powder

 

 

salt

 As needed 

 

Tabasco

 As needed

 

Worcestershire sauce

Preparation method

  • Grill the sweet peppers under a regular or salamander grill.
  • Remove the skin and the stems and purée the rest of the peppers in a thermo blender.
  • Pass through a fine-meshed sieve and set aside to cool.
  • Mix with the remaining ingredients and season with salt, Tabasco and Worcestershire sauce.
  • Seal the pork neck in a vacuum bag with the marinade and marinate for at least 6 hours.
  • Grill the meat on the barbecue and cut into tranches. 

Serving suggestions

  • Delicious with tin foil-roasted vegetables and barbecued potatoes.
  • As a component in a composition with tomato, conical cabbage, aubergine, courgette or chicory.

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