Grilled pork



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Something I could never refuse ... no matter how tired I am .... :)))

  • spices: salt, pepper, granulated garlic, paprika, ginger, etc.
  • 1/2 kg of pork neck

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled pork neck:

Cut the meat into relatively equal pieces, about 1 cm thick, season and fry in a non-stick pan.


Grilled neck

You'd say it's easy to grill your neck. Of course it is. Well, if it's so easy, how do you explain the fact that (probably) the most popular grill among Romanians is often a dry and hard to eat sole, especially in public catering? Where does the film break, what's the cause? I think there are several causes. Probably the most common is beating the meat with the hammer for schnitzels. The fiber breaks, the juices are lost, the meat dries. Another cause is excessive frying and, not least, turning from side to side dozens of times the meat on the grill. Probably for many of you, there is nothing new in today's post. However, I feel the need to exemplify by images making a grill head at least neatly:

If the slice of meat is between 1.5 and 2 centimeters thick, that's fine.

If in addition to meat you also have as many vegetables (dishes), it's even better.

If you put the meat on the hot grill, without beating it before, and keep it there for ten minutes, turning it at most twice, and it's good. You will get a juicy and sufficiently penetrated nape.

About vegetables, in a next episode. Now, just pictures.

With all the preparation (washing, cleaning, cutting), a quarter of an hour for a delicious and quite balanced lunch.

Spices? Salt and pepper, sprinkled over the food after you have placed it on the plate.


Grilled pork neck with Peasant Potatoes

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(5 points / total votes: 17)

Roxana 9 years ago - 24 February 2011 10:53

Re: Grilled pork neck

We less fortunate people who work 1 hour to work and back, can we keep the meat marinated until the next day for dinner? It looks WONDERFUL!

Ioana 9 years ago - 24 February 2011 10:59

Re: Grilled pork neck

Definitely, you can keep marinating until the next evening.
I, fortunately, work 10 minutes from home.

Darvenia Darvi 9 years ago - 24 February 2011 20:56

Re: Grilled pork neck

I would put dry wine instead of water and vinegar in the marinade anyway I will try and tell you how it turned out.

Catalin 9 years ago - 25 February 2011 09:48

Re: Grilled pork neck

Meat in contact with hot metal changes its chemical composition, giving rise to carcinogens. I mean burnt areas. Much healthier alternatives to the grill are: low heat oven or steaming. cooking at very low temperatures. Meat can be prepared in the marinade and I guarantee that the taste is much higher than that of the "grill". Good appetite

Ioana 9 years ago - 25 February 2011 11:29

Re: Grilled pork neck

darvenia, I used vinegar for two reasons: because it is a stronger tenderizer than wine, so those who will leave the meat for only a few hours to marinate will benefit from this. in fact, they can leave the meat for only 2 hours (but at room temperature, not in the fridge!) and it will still be efficient.
because I used a South American spice, I said to respect their type of marinade (they use vinegar).
but wine is a very good choice, especially if you keep the meat in it for 1 day. will add to the taste.

catalin, each with his own fears. I have a lot of baked or stewed recipes on the site, I hope you find them useful.

Catalin 9 years ago - 25 February 2011 12:21

Re: Grilled pork neck

And if you want to use the most effective natural "fragrant" available, try pineapple juice. It contains a proteolytic enzyme very effective in breaking down proteins, bromelain. Bromelain reduces hypertension, strengthens digestion, reduces protein residues, strengthens the immune system.

Ioana, it is not about fears, but about information and informed choice. Everyone is free to decide what is good for him. I chose to comment on your blog precisely because I like it, so I will confidently consult your recipes.

Ioana 9 years ago - 25 February 2011 12:25

Re: Grilled pork neck

the strongest is the green papaya pulp, it contains papain. then pineapple and kiwi. with these they are in tests now for the tenderization of cheaper pieces of meat. I already marinated with papaya a pheasant that was not kept in the pheasant and came out super soft.

I looked around and found that the diseases were not related to diet. it also has an important role and it's good to keep a balance, but I don't think it's the main cause. but that's only from what I've "analyzed" the topics I know. a personal conclusion.

Ioana 9 years ago - 25 February 2011 12:36

Re: Grilled pork neck

catalin, you should know that I didn't want to be mean in the fear phase, but I really think that fear is more dangerous than a few burns on a piece of meat. and I dislike approaching any problem (not just eating) based on fear. I think it's more advantageous to talk about the things that bring benefits in our lives.

carolina 9 years ago - 27 February 2011 15:48

Re: Grilled pork neck

Thanks for this recipe too.
and it looked WONDERFUL to me for a few minutes. until we sat down at the table and devoured everything with the avocado sauce. mother-mother what went!
. now our bellies look great
By the way, I also support your opinion on the "fear phase". My only fear is of God. otherwise .. let him forgive me if I make a bold mistake, even when I pop a grill.

Alexandra 9 years ago - 27 February 2011 21:01

Re: Grilled pork neck

florica 9 years ago - 22 April 2011 21:28

Re: Grilled pork neck

it looks tasty, I can't wait to taste it

danut 8 years ago - 25 August 2011 20:21

Re: Grilled pork neck

very good and tasty numa, numa)

ramisimion 8 years ago - 20 September 2011 15:03

Re: Grilled pork neck

we made the neck according to your recipe and we really liked it. I like that it is very tender and juicy. I'm going to prepare the chops soon.

duna ramona 8 years ago - 19 October 2011 21:16

Re: Grilled pork neck

DANA 7 years ago - 5 June 2012 10:41

Re: Grilled pork neck

IONA FOOD PLAYS AN ESSENTIAL ROLE IN MAINTAINING HEALTH AND WE MUST BE VERY CAREFUL WHAT AND HOW WE EAT! I THINK WE ARE AFRAID OF THE BOSS AS WELL, I THINK WE ARE AFRAID NOT TO GROW TOO MUCH EURO THAT IT AFFECTS US IF WE HAVE MONEY BORROWED FROM THE BANK AND WE CAN CONTINUE UNTIL END. A FRIED PIG TEA IN 6 MINUTES GIVES ME SOMETHING TO THINK ABOUT. IT'S SO IMPOSSIBLE AND SO HEALTHY IT'S IMPOSSIBLE, THAT'S WHAT CATALIN WANTED TO SUGAR. BUT anyway WE HAVE FREE ARBITRATION AND DECIDE WHAT WE WANT FOR OUR LIFE.

Ioana 7 years ago - 5 June 2012 14:04

Re: Grilled pork neck

Dana, I don't get involved in beliefs (especially religious ones), they are too personal. but I make only one observation. you don't have to be afraid of God, it's just enough to love him. it's like saying you're not just stealing because you're afraid of god, not because you love and respect the people around you. Fear should not be at the root of any of our actions unless we are in danger for 10 seconds when the fight or flight reaction is activated. otherwise you will not get anything good from it.
for example, why should you be afraid of raising the euro when you miss out if you signed the loan agreement with your handkerchief, a sign that you would accept this fact with all its advantages and disadvantages.
do not understand that I am not afraid, but I took them one by one and I try to solve them. even on the plane I got on even though I said I would never do that. it is difficult to apply such a way of thinking, you need training, but the benefits are great.
and here I get to a healthy diet. My principle is that balance is the best way. I noticed that if I am calm, without stress / fears, etc., my body will ask for what it needs. I have periods when I only dream of lemon in all foods (a sign that I need beef. C), then there are weeks when I can't see meat in front of my eyes (so I fast for weeks, without being religious). the body adjusts to the soul and not the other way around, that's how it is with me.

so, if once a year we eat a grilled neck, a little one or a donut because we remember childhood we don't think it affects our health.

This recipe is here not to eat pork neck all day, but when we feel like eating a good and juicy neck, not fried until it becomes the sole.

DANA 7 years ago - 5 June 2012 18:05

Re: Grilled pork neck

IONA RELIGIOUS FAITH NORMALLY SHOULD NOT BE PERSONAL OR COMMON, BUT WE MUST STUDY THOSE WRITINGS THAT THEY HAVE MADE FOR US THOSE WHO LATER BECAME SAINTS AND NOT NAMES AND NUMBERS. OF GOD AS A CHILD IS AFRAID OF PARENTS THAT HE WILL BE PUNISHED IF HE DOES SOMETHING, IT IS VERY TRUE THAT WE MUST LOVE GOD WITH ALL OUR SOULS, LIKE EVERYONE AROUND OURSELVES. , IT WAS JUST AN EXAMPLE AND YOU HAVE PERFECT RIGHTS THAT WHEN WE MAKE A DECISION WE MUST TAKE OUR RISKS. AS I HAVE ACHIEVED THIS AND I WILL SHARE IT TO YOU IN ANY WAY: A PHRASE CHANGED MY LIFE: "NOTHING HAPPENS WITHOUT GOD'S WILL," THIS DOES NOT MEAN THAT I DO NOT STRIVE TO LIVE AN ORDERLY LIFE. STFEL PREPARED, THE FACT THAT YOU CONSUME IT RARELY, I THINK IT'S REALLY OK. I PLEASED IT.

daniel 7 years ago - 19 June 2012 22:52

Re: Grilled pork neck

Everyone has the right to an opinion, there is no need to contradict yourself in this style ... grow up!
@DANA, you can write without caps.

tibi 7 years ago - 14 March 2013 04:58

Re: Grilled pork neck

neck left on the grill for 3 minutes? but what are dogs? mancam crud?))

Ioana 7 years ago - March 14, 2013 07:35

Re: Grilled pork neck

at this thickness it is enough, otherwise you eat the sole.

Maria 5 years ago - 14 March 2015 21:12

Re: Grilled pork neck

Thanks for the super good recipe and for the tips. I didn't know vinegar tenderizes meat. I tried wine but it didn't convince me. May God bless you and reward your hard work.

Mirela 3 years ago - 16 May 2016 11:46

Re: Grilled pork neck

The dried garlic from the adobo spice (which sounds nice) is granulated garlic?
I made the grilled chops, boogie, fast and without smoke, now maybe I dare with that too

Ioana 3 years ago - 16 May 2016 11:55

Re: Grilled pork neck

garlic flakes look like this: [link] are actually dehydrated slices of garlic. I prefer to buy whole spices or slices as much as possible, and if I want granulated ones, I grind them in the coffee machine. but granulated garlic also works, just to reduce the amount by half.

Mirela 18 minutes ago - 2 May 2020 17:54

Re: Grilled pork neck

Exceptional !! Now I managed to try it. Now I don't know if I prefer this recipe or grilled chops))


Grilled pork neck with vegetables

Wash the nape of the neck, wipe well with water and grease with oil on both sides and season to taste, then let the spices penetrate well for 30 minutes. Put the neck slices on the hot grill and leave on each side, 7-10 minutes, depending on the thickness of the slices and sprinkle from time to time with beer.

For the garnish, cut julienne cabbage, carrot and apple, season with salt and pepper and mix well.

If you want, you can add some french fries on the plate.

Autumn snack

From all the mushrooms we choose the most beautiful ones and cut from them, in length, 10-15 slices each

Grilled vegetables with liver

Wash the eggplant, tomatoes and zucchini, peel the bell peppers, mushrooms and onions, then cut the eggplant and zucchini


To get the unmistakable taste of the grill you can choose a pan with a special triple non-stick coating, which gives the effect of hot stone. The meat does not stick at all even if we do not use oil or butter and, in addition, everything gets a delicious grilled taste.

Heat the pan and then carefully add the pork neck slices. Brown them on one side, add salt, pepper and thyme to taste and then turn them on the other side. We throw in the pan some onions cut into slices as thin as possible, but also a few cloves of crushed garlic.

Let it cook until we get the desired degree of browning and we can serve it with french fries, puree, vegetable mix or a delicious garlic sauce.


Here is a delicious recipe for pork neck

Today you will learn a new grilled pork recipe and, more precisely, grilled neck.
It is not an ordinary recipe, but a more special recipe, this being followed especially by Americans. The secret lies in its preparation both on the grill and in the oven. I researched, I tried it and it turned out great. Try it too!


pork neck (depending on the number of people), spices to taste, natural yogurt, garlic, mustard, dill

& # 8211 Marinate the meat a few hours before cooking. Season to taste. Cook the meat on the grill depending on how you like it.

Garlic sauce is prepared like this: grind the garlic, rub it well with a little sweet mustard and chopped dill, add salt and pepper

It can be served with a cabbage salad. Simple and good! Great appetite!

You can also try this video recipe


Grilled PORK SKIRT with MYRODENI


Ingredient:
4 slices of pork neck
salt
red and green peppercorns
honey
dill
green onions
green garlic
Red wine
olive oil
slices of lime
Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ”, edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.

Reinvented old Romanian recipes
Method of preparation:
The meat is portioned nicely, without removing the fat. Grow and prick lightly with a sharp knife. Then leave for an hour in a marinade of wine, olive oil, salt, green onions, green garlic and dill - all finely chopped. After removing, stick red and green peppercorns in the notches, after the meat has been well rubbed, on both sides, with a mixture of spices and honey. Make a good wood fire, in which a handful of wet chips is thrown (if possible from aromatic wood, all the better). When the embers are ready and intense, without flame, put the slices of meat, turning once every 5 minutes, until they penetrate well. At the end, put slices of lime on top and leave for another 4-5 minutes. When serving, the lemon slices are set aside. The ideal garnish for this delicious steak, I say, is the new potatoes made with tuci (with a lot of dill) and 2-3 tablespoons of new peas.
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Grilled PORK SKIRT with MYRODENI


Ingredient:
4 slices of pork neck
salt
red and green peppercorns
honey
dill
green onions
green garlic
Red wine
olive oil
slices of lime
Many unique stories in Dan-Silviu Boerescu's book "Sanda Marin. Life as a cookbook& # 8221 from collection 'Controversial destinies ”, edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.

Reinvented old Romanian recipes
Method of preparation:
The meat is portioned nicely, without removing the fat. Grow and prick lightly with a sharp knife. Then leave for an hour in a marinade of wine, olive oil, salt, green onions, green garlic and dill - all finely chopped. After removing, stick red and green peppercorns in the notches, after the meat has been well rubbed, on both sides, with a mixture of spices and honey. Make a good wood fire, in which a handful of wet chips is thrown (if possible from aromatic wood, all the better). When the embers are ready and intense, without flame, put the slices of meat, turning once every 5 minutes, until they penetrate well. At the end, put slices of lime on top and leave for another 4-5 minutes. When serving, the lemon slices are set aside. The ideal garnish for this delicious steak, I say, is the new potatoes made with tuci (with a lot of dill) and 2-3 tablespoons of new peas.
Bucătărescu I book package only 70 lei & # 8211 7 titles!


Video: BBQ PORK ROAST. Recipe. BBQ Put Boys (August 2022).