I’ve had this idea for a while about a twice-cooked, pork neck sandwich. Pork neck can be sliced into steaks and grilled to order, but I find it can be a bit on the tough side if not marinated and grilled properly. I think pork neck is best slow cooked, and I often use it to make pulled pork. So the idea is to slow cook the neck enough to tenderise the protein and render the fat while maintaining the structure enough to slice into steaks and grill again before serving. I marinated the pork neck in a brown sugar dry rub for 24h, and then seared it on a grill, wrapped it up tightly in foil, and slow cooked for 4h at 120C (250F). I then let the neck rest and cool to room temperature before cutting it into steaks for grilling, and served it on a roll with a savoy cabbage slaw, cheese, and bbq/hot sauce to taste!

1.5-2 kg (3-4 lb) pork neck

Marinade

2 cups brown sugar

2 Tb each of salt, ground cumin, ground coriander

1 Tb each of dried oregano, dried cilantro (coriander leaf), smoked paprika, ground ginger

1 tsp each of ground cinnamon, allspice

6 large garlic cloves, finely minced

Slaw

4 cups shredded savoy cabbage

1 cup roughly chopped cilantro (coriander leaf)

Juice of 1 lime

salt and pepper to taste

Photos