Grilled pork neck in Asian marinade
6 servings
80 minutes
Neck carbonade in Asian marinade on the grill is a true celebration of flavor, where the juiciness of pork meets Eastern spice aromas. Star anise, cinnamon, orange zest, and ginger create a warm, spicy note, while soy sauce adds a deep rich taste. The origins of this dish can be found in the combination of Russian cuisine with Asian marinating techniques, where the main goal is to highlight the natural texture and flavor of the meat. Slow cooking allows spices to penetrate every fiber, and subsequent grilling gives an appetizing crust and rich aroma. Carbonade can be served with grilled vegetables or fresh salads, making it an ideal choice for a warm family dinner or festive gathering.
1
First, 'try on' the meat by placing a whole piece in a pot and filling water to half its height.
- Carbonade (cured pork loin): 2.5 kg
2
Then remove the meat and place all the pepper, star anise, cinnamon, the zest of 1 orange, and garlic crushed with the flat side of a knife into the pot.
- Allspice berries: 1 tablespoon
- Black peppercorns: 1 tablespoon
- Star anise: 4 pieces
- Cinnamon sticks: 2 pieces
- Oranges: 1 piece
- Garlic: 3 cloves
3
Bring to a boil, add soy sauce, and put in the meat.
- Soy sauce: 120 ml
4
Boil for 1 hour, covering the pot with a lid on the lowest heat.
5
After an hour, take out the meat, cut it into 3 cm pieces, lightly brush the pieces with olive oil, and grill on both sides until a nice crust forms.
- Olive oil: 3 tablespoons
6
It can be served with fresh vegetables or grilled vegetables.
