Grilled pork neck served on bread slices with horseradish, cranberries, and salad. A delicious proposal for a barbecue gathering with friends or family.
Ingredients
For the meat marinade:
- Olive oil: 1/2 cup
- Classic pork neck seasoning: 1 packet For the salad:
- Iceberg lettuce: a handful
- Tomato: 1 piece
- Spring onion with chives: 2 pieces
- Pickled pearl onions: 1 large spoon
- Smoked cheese (Oscypek): 100 g
- Pickled cucumbers: 8 pieces
- Red onion: 1 piece For the French dressing:
- Natural yogurt: 100 ml
- French vinaigrette salad dressing: 1 packet Additional:
- Country bread: 4 slices
- Salt: to taste
- Coarsely ground black pepper: to taste
- Cranberry horseradish: 4 large spoons
Preparation
- Cut the pork neck into slices. Drizzle the washed and dried pork neck steaks with olive oil, generously sprinkle with the pork neck seasoning, and grill them.
- Combine all the salad ingredients with the dressing and season to taste.
- Grill the slices of country bread, spread cranberry horseradish on them, and arrange juicy pork neck slices on top. Serve with salad and black pepper.
