Pork Neck with Garlic and Herbs
Garlic gives the meat a distinctive flavour, but peeling it can be a chore. Try our hot water trick and the skin will come off quickly and with almost no effort. The garlic, herb and Worcestershire marinade then gives the pork neck a rich, fragrant taste.
Prep: 2 h
Cook: 15 min
Servings: 3
Method
01.
Preparing the meat: Lightly pound the pork neck slices, score the edges so that they do not curl in the pan, then season them with salt and pepper.
02.
Marinating: Grind the peeled garlic, herbs, Worcestershire sauce and oil in a mortar into a thick marinade, rub it over the meat slices and leave them to rest for several hours.
03.
Frying the meat: Heat the oil in a pan and sear the meat quickly on both sides. You can also put the rosemary sprig into the oil in the pan so that the flavour and aroma of the meat are even more intense.
