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
ALSO SEE: Pan fried marrowbones
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.