INGREDIENTS
- 1.3kg (2.8lb) pork neck cut in pieces
- 15g sea salt (preferably fleur de sel)
- 1.5g black pepper
- 1.5g savory
- 3g garlic powder
- 0.1g saffron (35 threads approximately)
- 50g onion (its juice)
- ½ grated Florina pepper (its juice)
- 50ml wine
- 30ml sunflower oil
PREPARATION
Your first task is to add the saffron threads to the cup of wine and stir well. Let them soak until you have prepared the rest of the ingredients. Wine will bring out saffron’s aroma and reddish-golden color. Use a stone mortar and pestle to bash the spices. Combine with salt to get a scented salt. Grate onion and florina pepper on the largest holes of a grater and extract the juice by pressing the pulp. Cut the pork meat into small pieces to grill on the small spits.
Place these pieces inside a vessel and pour the vegetable juice. Wait for 15-20 minutes, until the meat absorbs the juice. Then, add the spice mix gradually and mix well. Place the pieces of meat inside a food bag for marinating and add the wine, after you have discarded the saffron threads. Add the sunflower oil, seal the bag and massage the meat. Place the bag inside the fridge and marinate for 18-24 hours. During this period you should occasionally flip over the bag.
COOKED ON amber.q A
COOKING
Pile up the charcoals inside the fire cabin of your charcoal grill, place kindling on top (3-5 alcohol-soaked cotton balls) and light them. The charcoals will be lit in 25-30 minutes, easily, quickly, and without smoke. Until they are fully lit, you have enough time to skewer the meat in the small spits. The first piece you’ll use must be one with a lot of fat. Continue adding pieces and spread the fat evenly on the spits, if you want to grill the meat properly.
When the charcoals are fully lit, spread them inside the fire cabin. If the heat is too strong, reduce it by throwing some charcoal ash on the charcoals. You could skewer potatoes and mushrooms and grill them along with the spit-roast. Grill until the internal temperature reaches 65⁰C (149⁰F) and the meat is nicely browned. Remove them from the charcoal grill when ready; cover them with aluminum foil for 6-7 minutes and remove the skewers. Serve with roasted potatoes, roasted mushrooms, and raw seasonal salads.
Good wine and good company are what makes this recipe really special.
Happy grilling everyone!
