Grilled Pork Neck with Horseradish, Cranberries, and Salad

Grilled Pork Neck with Horseradish, Cranberries, and Salad

Grilled pork neck served on bread slices with horseradish, cranberries, and salad. A delicious proposal for a barbecue gathering with friends or family.


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


  1. 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.
  2. Combine all the salad ingredients with the dressing and season to taste.
  3. 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.

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