Pork neck skewers in a mayo-onion marinade
These pork neck skewers are a simple way to get grilled meat that doesn't turn out tough and dry. Fresh onion crushed with salt does most of the work, along with mayonnaise, mustard, tomato passata and spices. After 24 hours of marinating, the pork neck really soaks up the flavor, and grilling it right makes it browned on the outside and juicy in the middle.
Prep time
25 min
Cook time
25 min
Total
50 min
Servings
4
Difficulty
Łatwy
Ingredients
- 1 kgpork neck
- 2 sztukilarge onions
- salt (for crushing the onion)
- 2 łyżeczkismoked paprika
- 1 łyżeczkapepper
- 1 łyżeczkagranulated garlic
- 1 czubata łyżeczkabrown sugar
- 100 gtomato passata (or 1 finely diced tomato)
- 3 czubate łyżkimayonnaise
- 1 łyżkamustard
- a shot of something stronger (optional)
Nutrition facts* / 4 servings
of which saturated 0.1 g
of which sugars 2 g
* Approximate values, calculated from 3 of 11 recipe ingredients.
Instructions
- 1
Cut the pork neck into fairly large cubes, so the pieces hold well on the skewers and don't dry out too fast on the grill.
- 2
Cut the onion into wedges, transfer to a large bowl, add a bit of salt and crush it well with your hand so it releases its juice.
- 3
Add the cubed pork neck to the onion, along with smoked paprika, pepper, granulated garlic, brown sugar, mayonnaise, mustard, tomato passata or finely diced tomato, and optionally a shot of something stronger.
- 4
Mix everything thoroughly, ideally by hand, so every piece of meat is well coated in the marinade.
- 5
Cover the bowl and refrigerate for 24 hours, so the meat properly soaks up the flavor.
- 6
After marinating, thread just the meat onto skewers or kebab sticks.
- 7
Place the skewers first on a well-heated grill, so the meat quickly picks up color and sears on the outside.
- 8
Once the pork neck is nicely browned, move the skewers to gentler heat or lower the temperature and grill more slowly, until the meat is tender, juicy and cooked through in the middle.
- 9
Serve right off the grill, ideally with bread, a salad or a simple garlic sauce.
Tip
Fresh onion crushed with salt matters here, since it releases juice and builds the base of the marinade. Don't keep the skewers over the highest heat the whole time - sear hard first, then grill more slowly. If you're using wooden skewers, you can soak them in water beforehand so they scorch less on the grill.
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