Pork neck in balsamic marinade
6 servings
60 minutes
Pork neck in balsamic marinade is a true embodiment of Italian gastronomic elegance. The marinade of olive oil and balsamic vinegar, infused with the aroma of garlic and fresh thyme, fills the meat with a rich, intense flavor, giving it tenderness and juiciness. This dish is perfect for grilling, where the caramelized crust reveals its layered notes - the light acidity of vinegar, the spiciness of spices, and the natural sweetness of pork. The history of this recipe originates from the traditions of Italian family gatherings, where the art of marinating was passed down through generations. Pork neck in this rendition will adorn any table, especially when paired with a glass of red wine and fresh bread, creating an atmosphere of a warm and heartfelt dinner.
1
Cut the meat into portion-sized pieces (about 1 ½ cm thick).
- Pork neck (collar): 1 kg
2
Slice the garlic into thin pieces.
- Garlic: 4 cloves
3
Mix oil with vinegar. Place the meat in a pot or container, sprinkle with garlic and thyme leaves, drizzle with oil and vinegar, mix well, cover and let sit for a few hours.
- Olive oil: 3 tablespoons
- Balsamic vinegar: 1.5 tablespoon
- Garlic: 4 cloves
4
Grill, sprinkled with red and black pepper and salt, until cooked.
