Recipe
Slow-smoked pork neck with onions and gremolata sauce à la Henri Alén
Slow-smoked pork neck with onions and gremolata sauce à la Henri Alén. Outdoor cooking at its best and everything tastes good outdoors.
14 ingredients
4 servings
14 ingredients
4 servings
Recipe
Slow-smoked pork neck with onions and gremolata sauce à la Henri Alén
Slow-smoked pork neck with onions and gremolata sauce à la Henri Alén. Outdoor cooking at its best and everything tastes good outdoors.
Ingredients
600 g pork neck
6 yellow onions
Spice mix
2 tsp crushed black pepper
1 tsp paprika
0.5 tsp cumin
1 tsp dried thyme
1 tbsp salt
2 tbsp brown sugar
Gremolata sauce
3 pots of flat leaf parsley
2 peeled cloves of garlic
1 lemon (the juice)
1 dl olive oil
black pepper
a pinch of salt
Step-by-step
Step 1
Mix the spices together.
Step 2
Wipe the pork dry and rub the
mixture carefully on the entire pork.
Step 3
Prick some holes in the onions with
a knife and place the onions on a foil
on the smoking rack.
Also place the pork on the smoking rack
and into the smoking oven.
Step 4
Place a handful of smoking chips in
the smoking oven and start smoking
at level 3 until smoke begins to properly form.
Smoke for about 20 minutes.
Then set the power to level 1 and smoke the pork
for 3.5 hours or until the inner temperature is 80–85 °C.
Step 5
Gremolata
Chop the parsley coarsely and
put it in a bowl. Add the rest of
the ingredients and mix into a
paste with a stick blender.
Step 6
Slice the pork with a sharp knife.
Cut the onions open so the flesh
can be spooned out easily.
Step 7
Serve the Gremolata at room temperature
with the pork, onions and a fresh salad.
