By Ina Paarman
Pork neck is such an underrated cut. If cooked correctly it is beautifully
tender and moist. It is a very economical cut. In place of the pork use a
spatchcock chicken or beef fillet.
You will need:
1 kg boned pork neck
Ina Paarman’s Garlic Pepper Seasoning
olive oil
Ina Paarman’s Sticky Marinade
250 g dried peaches
1 ½ cups (375 ml) water
½ cinnamon stick
pinch salt
1 T (15 ml) sugar
Method
Rub the meat with a generous layer of
Garlic Pepper Seasoning and coat with
olive oil. Wrap tightly in cling film and re-
frigerate overnight or leave for 3 - 4
hours at room temperature.
Simmer the peaches in the water with
cinnamon stick and salt until tender. Add
sugar and cook for a further 5 minutes.
Leave to cool.
Light the charcoal (50 – 60 briquettes) in your kettle braai and wait until it is ashed over.
Spread out the charcoal evenly all around the sides of the kettle braai and place a drip pan
with butternut if using Butternut with Tomato Pesto in the centre. Position the grid on the
braai. Place the pork neck directly in the middle of the braai grid and cover braai with the lid.
After 30 minutes remove the pan with the butternut. Put grid with meat back on over the
coals, start basting and turning meat with Sticky Marinade. Check with a meat thermometer.
The cooking time is ± 50 - 60 minutes. The internal temperature is 75°C - 80°C. Allow the
meat to rest for 10 minutes on a wooden carving board covered with foil before slicing.
Squeeze extra fresh marinade over slices before serving with peaches.