A NEW TAKE ON TRADITION
Pork neck with vegetables
Aromatic, juicy meat served with grilled vegetables and tasty coleslaw is a great combination, which is fantastic for barbecues with friends and family. Sounds nice? So, grab the rack and let's go!
MAIN COURSE
Pork neck with vegetables
Outside the grilling season, meat and vegetables can be roasted in the oven or fried on an electric grill or grill pan. To make the dish more filling, it can be served with bread, chips or jacket potatoes.
INGREDIENTS
- 1 ZM Pekpol pork yummy bucket
- 1 red pepper
- 1 courgette
- 1 red onion
- 8 green asparagus
- 4 potatoes
- 2 cloves garlic
- 2 tablespoons chopped parsley leaves
- 2 teaspoons chopped rosemary
- 2 łyżeczki posiekanego rozmarynu
- 100 g butter
- 1/4 head white cabbage
- 1 carrot
- 1 small yellow onion
- handful spinach leaves
- 200 g Greek yoghurt
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 4 tablespoons olive oil
- salt and pepper
PREPARATION:
Clean potatoes and boil them in salted water until semi–soft. Peel the red onion and cut into thickslices (1 cm) along with the courgette. Remove the seeds from the pepper and cut it into 4 fragments. Remove woody ends from the asparagus and peel them gently.
Peel and finely chop the garlic. Mix half of the herbs and garlic with olive oil. Put all vegetables, except potatoes, into a bowl and mix with olive oil with herbs. Season with salt and pepper.
Mix soft butter with the remaining herbs and garlic. Season with salt and pepper and put in a refrigerator for at least 30 minutes. Prepare coleslaw salad: chop cabbage. Peel the carrot and grate it using a coarse grate. Chop the onion and spinach finely. Prepare a dressing from Greek yoghurt, lemon juice, honey, salt and pepper, then combine it with the vegetables.
Place the pork neck and all the vegetables on the hot grill and grill for approx. 20 minutes. Serve with herb butter and coleslaw.