Pork neck in sweet and spicy sauce
6 servings
60 minutes
Pork neck in sweet-spicy sauce is the embodiment of harmony in Chinese cuisine. The combination of spicy curry, sweet brown sugar, and sour wine vinegar creates a rich flavor with bright contrasts. The origins of this dish delve into the depths of traditional Chinese gastronomy, where the balance of flavors plays a key role. Marinating the meat allows it to absorb the aroma of spices, while grilling gives it an appetizing crust and juiciness. The dish pairs perfectly with rice or fresh vegetables, highlighting the richness of flavor nuances. This recipe will be a true discovery for lovers of Chinese cuisine and provide unforgettable gastronomic pleasure.
1
In a bowl, mix ketchup, wine vinegar, brown sugar, curry powder, Worcestershire sauce, salt, pepper, and crushed garlic. Cover the bowl and let it sit at room temperature for 20-30 minutes.
- Ketchup: 300 g
- Wine vinegar: 60 ml
- Brown sugar: 100 g
- Curry powder: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Salt with herbs: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Garlic: 2 cloves
2
Preheat the grill, cut the pork neck into 1-1.5 cm thick slices, and place them on the grate. Grill until the meat is tender.
- Pork neck: 3 kg
3
Coat the pork neck in sauce 15 minutes before cooking and grill for 15 minutes. Pork chops are ready.
- Pork neck: 3 kg
- Ketchup: 300 g
- Wine vinegar: 60 ml
- Brown sugar: 100 g
- Curry powder: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Salt with herbs: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Garlic: 2 cloves