Braaied spiced neck of pork with a cucumber salad

Braaied spiced neck of pork with a cucumber salad

Nothing beats a juicy Tjop on the braai, but not why try something new  this braai day. Try Beate Joubert’s Braaied spiced neck of pork with a cucumber salad recipe.

Recipe by Beate Joubert

Images and publishing by Penguin Random House

 

SERVES 4

INGREDIENTS

• 4 large (± 1 kg) pork  neck steaks

MARINADE

• 1 tbsp chilli oil
• 1 tbsp sesame or avocado oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp each salt and pepper

CUCUMBER SALAD

• 1 tbsp white wine vinegar
• 2 tbsp avocado oil
• 2 tbsp castor sugar
• 1 medium cucumber, seeds removed and thinly sliced
• 2 tbsp finely chopped fennel
• 3 tbsp chopped fresh mint

 

METHOD

MIX all the marinade ingredients together until well combined. 

RUB the marinade into the steaks, reserving the leftover for basting.

PREPARE a fire and when the coals are hot, braai the pork, regularly turning and basting with the reserved marinade. The steaks must be brown, but not overcooked. Remember that the meat will continue to cook while it rests.

CUCUMBER SALAD

MIX the vinegar, avocado oil and sugar together to make a dressing. Add the cucumber slices, fennel and mint to the dressing and marinate for 10–15 minutes.

SERVE the salad with the pork.

This recipe pair Beautifully with Joubert-Tradauw Chardonnay

ALSO SEE: The Jouberts farm chickens

The Jouberts’ farm chickens

 

ALSO SEE: Pan fried marrowbones