Who doesn’t love roasted chicken legs? They’re delicious with roasted sweet potato, onion and pepper.…
Roasted pork neck with mustard sauce
With a whole pork neck from the Big Green Egg you can easily put a delicious ‘Sunday roast’ on the table. A nice big piece of meat to share with everyone at the table. We honour tradition and marinate the pork neck with mustard and serve a mustard sauce with it.
INGREDIENTS
PORK NECK
1 pork neck of approx. 2 kg
4 tbsp coarse mustard
4 tbsp fine mustard
1 bunch of rosemary
sea salt
SAUCE
4 tbsp coarse mustard
4 tbsp fine mustard
4 tbsp honey
PREPARATION IN ADVANCE
Light the charcoal in the Big Green Egg and heat, with the convEGGtor, the Disposable Drip Pan and the grill, to 220 °C.
Meanwhile, put the Pork neck on your worktop. Mix the coarse with the fine mustard and rub it in the pork neck. Remove the needles from the rosemary and chop finely. Season the pork neck with sea salt and rosemary; keep 2 tablespoons of rosemary aside for the sauce.
PREPARATION
Place the pork neck on the grill and insert the pin of the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the core temperature at 58°C. Let the meat cook until the set core temperature has been reached, this takes about 75 minutes.
Remove the pork neck from the EGG when the set core temperature has been reached. For the sauce, mix the two mustards with the honey and the rosemary kept separately in the Cast Iron Sauce Pan. Place the pan on the grill, close the lid and heat for a few minutes.
Cut the pork neck into nice slices and serve with the mustard sauce.
Tip
Do you want to serve the roasted pork neck with some tasty side dishes? Add for example these grilled vegetables , hasselback potatoes and fennel salsa from the Big Green Egg.
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