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Grilled pork neck

Grilled pork neck

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While practicing at the restaurant, I saw that they used a very good Kotanyi spice. Now that it's in stores, I tried it too. It's excellent, it also contains salt, so we don't have to add more. And it also has cumin :)

  • 1 slice of pork neck with bone about 200 gr
  • 1-2 teaspoons of Kotanyi pork spice

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled pork neck:

Add the spice on both sides and beat with a kitchen hammer.

Set aside for 15 minutes.

Heat the grill pan and add a little oil.

Add the piece of meat and fry it on both sides.

Serve with garnish, salad and sauce.


Over the years I have tried several skewer recipes. We tried several recipes using different marinades and different meat. But my grandfather always scolded me and told me that I should try the traditional Armenian recipe, but which has a little secret. it is a recipe that does not take you too long and in which you find the taste of the real Armenian cuisine.


  1. 1.5kg pork muscle
  2. 3-4 large onions
  3. 2 teaspoons mustard sauce
  4. Black pepper to taste
  5. Pepper mix to taste
  6. 2 tablespoons oil
  7. Salt to taste


Because we don't like too much meat, we choose pork. It is the finest pork. We cut the meat into 4-5 cm pieces. We put the meat in a bowl. Cut the onion into thin slices. When we add the onion to the meat bowl, we squeeze it in our hand so that the juice comes out. Add all the ingredients and mix well. Put the meat dish in the cold for at least 4-5 hours or 24 hours. Now I'm going to mention that little secret. In order not to get a virtuous and dry meat, we will add salt 10-15 minutes before cooking the meat. We light the fire. We use charcoal, commercial briquettes or hardwood. Meanwhile, put the meat on the needles.

The good temperature for baking meat can be checked by hand. If we can hold the palm for 5 seconds above the embers in the region where the meat will be placed, then it is ok. We put the needles and rotate them every 3-5 minutes. Bake the meat for 20-30 minutes. After the meat is well browned, we check it if it is cooked. With a knife we ​​cut a piece of meat that seems bigger. If the meat does not have a pink hue, then the meat is well prepared.

Grilled pork chop with olive oil

Grilled pork chop with olive oil


  • 4 pork chops
  • 10 ml olive oil
  • 1 small chopped onion
  • 1/3 cane tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon chilli powder
  • salt and pepper

Method of preparation:
Heat the oil in the frying pan, add the onion and fry until tender. Add tomato paste, sugar, vinegar and chili powder, mix and cook for 3 minutes. Remove the sauce and set it aside. Preheat the oven to 220Â ° C. Grease the pieces of meat on both sides with sauce and sprinkle with salt and pepper. Place the chops on the top shelf for 20 minutes or until tender and tender. Turn the chops over and grease with the sauce once more.

Method of preparation

Step 1: Marinating
For an extra tenderness of the meat, it is recommended to marinate it 24 hours before cooking. Thus, to cook the marinade, clean and finely chop the onion and garlic, and then gradually add the rest of the ingredients and mix. Place the pieces of the neck in the marinade carefully, to be well greased on all sides, put in a tightly closed bag in the refrigerator for 24 hours and take out 30 minutes before cooking.

Step 2: Roasting
Remove the neck from the refrigerator and prepare the grill. It is greased with a piece of bacon so that the meat does not stick to it. Then, all you have to do is place the slices of meat on it and let them roast for 5-6 minutes on each side. Pork neck should be well done, not medium or bloody, but still juicy, not hard or charred. At the nape of our neck we have the fat streaks that help us prepare a tender barbecue.

The secrets of marinating pork - everything you need to know

The tastiest pork steaks are the ones that were first left to marinate for at least 1-2 hours.

But unlike chicken, pork reacts differently to marinating. For example, the marinade penetrates the pork only to the surface (0.12 cm).

Therefore, it is best that the slices marinated are as thin as possible.

Below are some of the secrets of marinating pork:

- Also, it is good to avoid marinating in metal containers, because the ingredients of the marinade can interact with the metal and change its flavor. Plastic or glass containers are best. However, it is recommended to marinate in a vacuum or in plastic bags with a zipper, because through these methods the meat pores open better and the marinade enters deeper into the meat.

- Most marinades for pork contain alcohol (wine, beer, brandy, etc.), but alcohol only prevents the meat from absorbing the flavors of spices. It is recommended that the alcohol be drawn into the pan first along with spices. Only after it cools can it be added over meat. By cooking, the alcohol in the wine evaporates, which means that we no longer "beat" the meat, but only flavor it.

- The best liquids for marinating pork are those of pineapple, papaya or ginger. They have enzymes that soften and tenderize the meat. At the same time, these enzymes work very quickly, so you can put the meat on the grill after 30 to 60 minutes of marinating.

- Salt is the most important ingredient of pork marinade. This is the one that best tenderizes the meat and, at the same time, is the one that penetrates deepest into the meat.

- Garlic and onion they should not be missing either. When finely chopped, garlic and onions give the meat a special flavor. Other spices that go great with pork: dried sage, rosemary, oregano, ground cumin.

- Pork ribs can be marinated at room temperature for one hour. Pork or neck muscle, when it comes to thicker pieces, is left to marinate in the refrigerator for 1-2 days.

- Remember! The best marinades must contain the following ingredients: salt, oil, spices, liquids with high acidity (lemon juice, pineapple juice, balsamic vinegar or even sugar-free carbonated drinks).

Recipe: Grilled pork neck


  • 4 pieces of pork neck (one finger thick, 220-240 grams each)
  • 1 piece of bacon
  • freshly ground oil


  1. Prepare the grill:
    & # 8211 Make a fire or heat the electric grill.
    & # 8211 The grill must be heated and thoroughly cleaned, the coals must be allowed to burn until the flame disappears and they are powdered with ash on the surface.
  2. Remove the meat from the cold for 30 minutes before frying.
    [type] The temperature of the meat placed on the grill is vital for the frying process. It is recommended that it be at & # 8220 room temperature & # 8221 when placed on the grill.
  3. Grease the meat with oil and let it rest.
    [warning] Except for marinades, do not use salt before grilling. salt dehydrates meat. [/ warning]
  4. Grease the grill with bacon.
  5. Grill the meat for 5-7 minutes on each side.
    [tip] For beautiful, diamond-shaped stripes, turn the meat on the grill (on the same side) halfway through the frying process, at 90 degrees (positioning 3 o'clock on the clock). Repeat on the other side. [/ Type]
  6. Turn and fry on the other side as well.
    [type] It is preferable for the neck of the pig to be less done than too well (dry).
    [warning] The fat in the back of the neck, which drips on the embers, can re-ignite the flames. In this process there is a risk that the nape of the neck will burn or that the ash (unhealthy for the body) will stick to the meat. Sprinkle with a little water when you notice flames. Another precaution is to cover the embers with aluminum foil. [/ Warning]
  7. Salt and pepper.
  8. Pork neck is served immediately, preferably with cabbage salad or other seasonal salads.

Cooking time: 30 minutes

Cooking time: 15 minutes

Marinated marinades for pork neck

The pork neck is wonderful simply cooked. But for variety, we recommend a series of marinades, ideal for tenderizing meat and enriching it with new flavors. Mix the ingredients, put the pieces of meat in a marinade bag or in a bowl with a lid, cover them with marinade and leave them in the fridge until the next day. 30-40 minutes before putting them on the grill, take them out of the fridge.
[warning] Thick marinades and sugar marinades are cleaned before grilling the meat to prevent burning. [/ warning]

Original recipe for small or grilled mititei

Original recipe for small or grilled mititei


  • 1 kg of beef neck, all with fat
  • 100 grams of beef tallow, which can be replaced with sheep tallow or fatty mutton
  • 500 grams of beef bone marrow, which is well boiled in water and the juice is allowed to drop
  • 2 tablespoons salt
  • 1 clove of garlic
  • 1 teaspoon thyme powder
  • 1 teaspoon of enibahar
  • three quarts of a teaspoon of freshly ground pepper
  • three-quarters of a teaspoon of coriander
  • half a teaspoon of ground cumin
  • half a teaspoon of finely crushed anise
  • 3-4 teaspoons baking soda
  • 1 teaspoon of lemon juice
  • 1 tablespoon oil

Method of preparation :

Peel a squash, grate it and squeeze the juice twice. Then let it cool a bit.

Extinguish a spoonful of a kiss.

Cut the pork neck into suitable slices.

In a bowl add and mix: finely chopped thyme, crushed garlic cloves, broth, oil, salt and pepper to taste. Grease the pieces of meat on all sides and refrigerate for at least 1 hour.

In a pan add 2 tablespoons oil + 100 ml water and add the slices of meat.

Cover the tray with a lid or aluminum foil and place in the oven for 35-45 minutes (during this time turn the meat slices).

Remove the lid or foil and leave the steak in the oven for another 10-15 minutes, until lightly browned.

Neck marinated in beer

Neck marinated in beer it is very good especially if it is grilled on the embers. With garlic sauce and sour cream it is a real feast. What a pleasure it is to have a yard where you can fry your meat on the grill, to talk to your friends. The notched neck is just greased with mustard and then marinated in beer in the evening.

The next day we let them drain and put them on the grill. A simple and good recipe. If we have a little patience in the formed embers, we bake in foil and some potatoes, which we then put next to the nicely browned nape. mujdei, then at the end a dry red wine would go great, but also a cold beer would face the given situation.

Ingredient Marinated beef in drink:

8 slices of pork neck
classic mustard,
500 ml beer,

Preparation Marinated neck in beer:

We shallowly cut the pieces of meat with a knife, then grease the neck slices on both sides with plenty of mustard. We place them in a bowl next to each other and pour enough beer on top to cover the pieces of meat well. We leave them at room temperature overnight. The next day we take them out of the beer, let them drain and season them with salt and pepper. We fry them on the grill on the embers, or on the fat-free Teflon tray.
Serve with straw potatoes and garlic sauce.

Good appetite ! We recommend you to try this special recipe also prepared from pork neck, namely Stuffed Neck. You will surely like both recipes and marinated neck in beer and stuffed neck. It is true that the neck is a little fatter, but sometimes we can afford to prepare these dishes. The cutlet is also good to fill, but in my opinion it is a rather lean meat and it is better suited to be prepared with a sauce.

Marinated pork neck

What does the Romanian like on the grill the most? Pork neck, mititeii and sausages, of course! I'm not a fan of pork neck (I'm not a big fan of pork) but the men in the family love it and so we have to include it in the menu from time to time.

For this recipe we need more special ingredients: tandoori masala, a kind of barbeque mixture that you can find in the international products section of the hypermarket or in organic stores and a mixture of exotic spices (panch puren): seeds cumin, mustard seeds, fennel seeds, sifted or onion seeds (kalonji) and fenugreek or fenugreek (fenugreek), which, surprisingly, but you can also find in stores with natural products, so it's very easy to prepare alone the mixture.

& # 8211 5 slices of pork neck
& # 8211 a bunch of parsley
& # 8211 3 tablespoons tandoori masala
& # 8211 3 tablespoons spice mixture
& # 8211 100 ml olive oil
& # 8211 50 ml balsamic vinegar
& # 8211 salt and pepper to taste

The procedure itself is very simple: cut the parsley into small pieces, mix all the ingredients for the marinade and rub the pork onion well with them. We place it in a hermetically sealed bag and put it in the fridge overnight.

Then, we heat the grill, as any Romanian knows how to do it and we throw the neck on the grill. It will be crazy, I promise! Only be patient, keep the meat marinated! You're welcome!


  1. Landry

    Sometimes there are things and is worse

  2. Nikogul

    You will not make it.

  3. Heathclyf

    Yeah, guys came off: o)

  4. Bahir

    You are not right. We will discuss it.

  5. Tutu

    This is a great idea. I support you.

  6. Odbart

    You talk about the essential

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