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Recipes with boneless pork neck

3 recipes that use boneless pork neck, with photos, step-by-step instructions and cook times. The quickest, Pork khorovats, takes 40 minutes. It is most often cooked with onion, coriander and red onion.

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Leskovačka mućkalica

Leskovac, in southern Serbia, is the country's grill capital, and its late-summer barbecue festival fills the main street with smoke; mućkalica is what the grill cooks make with meat that has spent time over the coals. Chunks of pork neck or shoulder are charred, then stewed with roasted peppers, onion, tomato and hot paprika until the sauce turns thick, glossy and fiery. This home version marinates the pork in the fridge and sears it on a griddle pan for that charred note. Serve straight from the pot with flatbread and a cucumber salad. The name comes from shaking the pan, and constant stirring is the usual mistake; swirl the pot instead so the pepper strips keep their shape. Chef's tip: char the peppers until black and blistered, then steam them in a covered bowl for 10 minutes and the skins slip off in seconds.

80 minBalkanMeatGluten freeSpicy
by KrazyBadal 0 views

Pork khorovats

Khorovats is the centre of every Armenian summer weekend, whether at a family dacha near Yerevan or a picnic by Lake Sevan: big chunks of meat on long flat skewers, grilled over vine or apricot wood. This version uses pork (it contains pork) from the neck or shoulder, which stays juicy over fire; boneless lamb leg works the same way with 2–3 minutes less cooking. The marinade is just onion, black pepper, a little paprika and herbs, and the meat is served with raw onion, flat lavash and a plate of grilled vegetables. A frequent mistake is cutting the pieces small; at under 4 cm they dry out before the outside browns. Chef's tip: lay a sheet of lavash over the finished skewers for a minute so it soaks up the juices, then eat the bread too.

40 minArmenianMeat
by KrazyBadal 0 views

Mtsvadi

Mtsvadi are the grilled skewers of the Georgian supra and every summer picnic, and in the wine region of Kakheti they are cooked over the embers of dried grapevine cuttings left from pruning. This version is pork: chunks of fatty pork neck marinated simply with onion, salt and pepper, threaded on skewers and grilled until charred at the edges and juicy inside. Serve with raw onion rings, pomegranate seeds and tkemali (sour plum sauce). Chef's tip: keep the marinade simple; Georgians say good mtsvadi needs only good meat and good fire.

40 minGeorgianMeatGluten free
by KrazyBadal 0 views

Goes well with boneless pork neck