Pork neck is a great cut for quick grilling or braaiing. The inter muscular fat keeps the meat nice and moist. Cook on a high heat, taking care not to overcook, and allow to rest for at least 15 minutes before slicing. Once cooked, it is great sliced in a roll, with salad, on an Asian green salad, or with rice or noodles.
Pork neck BBQ 1
6 spring onions (white part only), sliced
2 cloves garlic, chopped
1T sugar
2T fish sauce
1T honey
1/2t freshly ground black pepper
1 small pork neck (for larger pork necks, cut into long strips about 6-8cm wide)
  1. Place the spring onion and garlic into a mortar, and pound to a paste. Combine with the sugar, fish sauce, honey, and pepper. Mix until the sugar has dissolved.
  2. Add the pork neck, and toss to coat well. Allow to marinate in the frige for 2 hours or overnight.
  3. Preheat a grill or braai. Grill on medium to high heat for ±8-10 minutes on each side, or until brown and cooked through.
  4. Allow to rest for at least 10 minutes before carving.

 

Wickedfood Earth meat

All pork, lamb and beef, used in our recipes come from the Wickedfood Earth farm. Our  animals are all raised completely naturally, in a free-range environment, without the use of routine antibiotics and growth hormones or stimulants. Due to these natural farming practises, our animals take, on average, twice as long to reach maturity. This means that the muscles of the animals get to work, which ensures added flavour. It does also however mean that the meat quite often benefits from being cooked at lower temperatures for longer periods. Our delicious fresh and cured meat products include our renowned coppa, pancetta, and cured loin, to our all-pork sausage – Italian style, breakfast and chourizo, smoked kassler chops, and a selection of fresh meat cuts including pork, lamb, chicken and venison. We flash freeze and vacuum seal all our meat to lock in freshness at its peak.

Wickedfood Earth encompasses:

  • A working farm  –We plant a variety of vegetable, and have an extensive fruit and berry orchard, and a wide variety of animals including pigs, indigenous sheep and cattle.
  • A Country Cooking School, – the commercial arm, offering cooking classes for both individuals and corporate groups, which ensures that the project is sustainable; and
  • A community upliftment training project, – where we are giving back to local communities in the form of skills training, from permaculture farming practises, through to cooking and processing. All products produced on the farm, and during training, are available for sale to clients at the Country Cooking School and Wickedfood Earth online market.

Should you wish to order a pork please contact Mike on earth@wickedfood.co.za