Unlocking the secret to succulent grilled pork neck with an age‑old bringing trick

Grilling without pork neck? Impossible. This is the meat we most often prepare on the grate. It's almost as popular as sausage, but it requires more complicated preparation. Just a moment of inattention, the slices of meat will become tough, rubbery, and dried out, losing their flavour to the smoke. Here's how to avoid that.

Pork neck shouldn't just be tossed onto the hot grate. It needs some prior preparation. Marinating is highly effective, something we've discussed more than once. However, before the meat meets the marinade, there's another step you can take. This trick will ensure its exceptional tenderness.

What could this be? Simply brine. We've discussed bringing more recently in the context of lightly salted cucumbers, but it's also fantastic with meat. Brine enhances the meat's freshness while infusing it with flavour. This method, centuries old, was once among the most favoured for preserving meat. Now a bit overlooked, it's worth revisiting during grill season.

Brining makes the pork neck tastier and more tender, reducing the time needed for marinating. Preparing the brine is incredibly easy; it's all about the ratios. You will need about 20 grams of salt per litre of water. The pork neck should soak in it for at least 12 hours, though leaving it for a whole day is also fine.

After removing the meat from the brine, it's time for the marinade. Ensure the slices are thoroughly coated to absorb the spices evenly. Which spices suit pork best? Definitely paprika, coriander, oregano, thyme, basil, marjoram, and rosemary. Herbes de Provence seasoning is also a good choice. Oil should form the marinade's base, enriched with honey and mustard.

- 1 kilogram of pork neck.

Brine:

- 20 grams of salt,

- 1 litre of water.

Marinade:

- Onion,

- Several cloves of garlic,

- Favourite spices,

- 6 tablespoons of oil,

- 2 tablespoons of mustard,

- 2 teaspoons of honey.

1. Boil the water with salt in a large pot. Cool the brine and place the sliced pork neck pieces (they should be of even thickness) inside. Cover the pot and leave it in the refrigerator for at least 12 and preferably 24 hours.