Rotisserie pork with leek
1,5 kg (3,3 lbs) pork neck (free-range preferably)
150 grams (5,3 oz) pulped leek, without the leaves
2 tablespoons fine cut celery (leaves only)
21 gr (0,74 oz) Fleur de sel (1,5 level teaspoon approx.)
1,5 gr (0,05 oz) black pepper (1 level teaspoon approx.)
1 teaspoon savory
1 teaspoon lemon peel
0,5 gr (0.02 oz) oregano
120ml (4 fl oz) semi sweet white wine
100ml (3,4 fl oz) sunflower oil
Preparation
Cut the meat in small pieces (5x5cm approx.). Put the meat in a bowl, pour over the wine and mix very well. Leave it for several minutes to absorb as much wine possible. Mix the spices and add them in the bowl. Mix very well and knead the all the ingredients together. Continue with adding the leek pulp and the fine cut celery (leaves only) along with the lemon peel. Lastly, add the sunflower oil. Mix once more very well. Leave to marinade in the fridge for 18-24 hours.
Lighting the charcoals in your charcoal grill
Make a pile with the charcoals inside the fire cabin (base) of your grill. Add alcohol shocked cotton on top of the pile and light the fire. The charcoals will be fully lit after 25-30 minutes approximately. For controlling the temperature during the roasting, add charcoal dust on top of the charcoals. This will reduce the temperature a bit at a time.
Roast the small skewers in medium heat and preferably with rotation.
Roasting with rotation makes a huge difference here. Use a worm gear rotating system for the most smooth rotation possible.
Serve with raw or cooked season salads or greens and raw leek.
A good company is a must, so is a good wine.
Happy grilling to all the fanatic grillers out there!
1,5 kg (3,3 lbs) pork neck (free-range preferably)
150 grams (5,3 oz) pulped leek, without the leaves
2 tablespoons fine cut celery (leaves only)
21 gr (0,74 oz) Fleur de sel (1,5 level teaspoon approx.)
1,5 gr (0,05 oz) black pepper (1 level teaspoon approx.)
1 teaspoon savory
1 teaspoon lemon peel
0,5 gr (0.02 oz) oregano
120ml (4 fl oz) semi sweet white wine
100ml (3,4 fl oz) sunflower oil
Preparation
Cut the meat in small pieces (5x5cm approx.). Put the meat in a bowl, pour over the wine and mix very well. Leave it for several minutes to absorb as much wine possible. Mix the spices and add them in the bowl. Mix very well and knead the all the ingredients together. Continue with adding the leek pulp and the fine cut celery (leaves only) along with the lemon peel. Lastly, add the sunflower oil. Mix once more very well. Leave to marinade in the fridge for 18-24 hours.
Lighting the charcoals in your charcoal grill
Make a pile with the charcoals inside the fire cabin (base) of your grill. Add alcohol shocked cotton on top of the pile and light the fire. The charcoals will be fully lit after 25-30 minutes approximately. For controlling the temperature during the roasting, add charcoal dust on top of the charcoals. This will reduce the temperature a bit at a time.
Roast the small skewers in medium heat and preferably with rotation.
Roasting with rotation makes a huge difference here. Use a worm gear rotating system for the most smooth rotation possible.
Serve with raw or cooked season salads or greens and raw leek.
A good company is a must, so is a good wine.
Happy grilling to all the fanatic grillers out there!