Grilled pork neck with potato salad
The Swedish summer barbecue classic: marinated slices of pork neck with creamy potato salad and grilled courgette and peppers. Just as good cooked in a griddle pan.
- 1 hTime
- 39 minHands-on
- 4Portions
- ≈ 46 krper portion
- 840kcal per portion
Ingredients for 4 portions
- 800 gPork neck, in 1.5 cm slices
- 2 tbspRapeseed oil
- 2 tbspSoy sauce
- 1 tbspHoney
- 2 clovesGarlic, crushed
- 1 tspThyme, dried
- to tasteBlack pepper
- to tasteSalt
On the side
- 1 kgPotato, waxy
- 2 dlSour cream
- 3 ½ tbspMayonnaise
- 1Red onion, finely chopped
- 3 ½ tbspChives, snipped
- 1Courgette, sliced lengthways
- 2Bell peppers, in pieces
- 1 tbspOlive oil, for the vegetables
Method
- Mix the oil, soy sauce, honey, garlic, thyme and pepper in a bowl. Turn the pork slices in the marinade.
- Leave the meat to marinate at room temperature for at least 30 minutes, or overnight in the fridge.
- Scrub the potatoes and boil them in lightly salted water until tender, about 20 minutes. Drain and leave to cool.
- Stir together the soured cream, mayonnaise, red onion and chives to make a dressing.
- Light the barbecue. Brush the courgette and peppers with olive oil and season lightly with salt.
- Grill the vegetables for 3–4 minutes per side, until nicely charred and softened. Set aside.
- Grill the pork for 4–5 minutes per side, until cooked through but still juicy.
- Cut the potatoes into chunks and fold them into the dressing. Season with salt and pepper.
- Serve the pork with the potato salad and grilled vegetables.
The cost is estimated from Swedish grocery prices.
