Classic pork neck steaks

• 1 pork neck (approx. 2 kg)
• 2 fresh chili peppers,
cut into thin rings
• 4 cloves of garlic,
cut into thin slices
• fresh rosemary,
Needles roughly chopped
• 3 bay leaves, roughly chopped
• Rapeseed oil
• hot mustard
• Salt
• Pepper
• 3 fresh garlic bulbs
• 6 large onions, peeled
and cut into rings
• 3 apples, peeled and cut into quarters
• 2 tbsp clarified butter
• 1 tbsp butter
• 2 tsp sugar
• 1 pinch of salt

For the grilled potatoes:
• 6 medium-sized potatoes,
washed and unpeeled
• some butter
• ½ bunch of dill, finely chopped
• 1 cup sour cream
• Salt
• Pepper

For the grilled vegetables:
• 2 zucchini, cut into ½ cm thick
Sliced
• 2 red and 2 yellow peppers each,
cut into eighths
• Salt
• Pepper
• some rapeseed and olive oil
• fresh lovage, roughly chopped

Remove the thick rind and any cartilage or bone pieces and tendons from the pork neck and cut into 3 cm thick slices. Beat lightly on both sides - but do not make flat schnitzels. Season well with chili, garlic, rosemary, bay leaves, salt and pepper and brush each piece of meat with hot mustard and rapeseed oil. Grill on both sides for 3-4 minutes each until cooked through.

Halve the fresh garlic bulbs and briefly grill the cut surfaces. Place on the grilled steaks to serve.
Heat a grill plate to medium heat and melt clarified butter on it. Add the onion rings and apples and brown lightly for 30 minutes, turning occasionally, then increase the heat and sprinkle the sugar over everything. Allow to caramelize quickly, sprinkle with a pinch of salt and stir in the butter before serving.
Boil the potatoes until almost done and roast them on the hot grill for 5 minutes until they are slightly browned. Mix the sour cream with the dill and season with salt and pepper. To serve, cut the potatoes crosswise and place a piece of butter and a dollop of sour cream on top.

For the grilled vegetables, grill the zucchini strips on both sides and put the peppers in a pan with a little rapeseed oil, place on the grill and roast well. Add the grilled zucchini, season with salt and pepper and drizzle with a little olive oil. Add the chopped lovage.

FIRE&FOOD Issue 3-2017