Grilled pork with roasted potato and pepper salad with mustard dressing
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For 5 people


For the Pork:
  • (5) 200 g pork neck 
  • sprig of thyme
  • 2 teaspoons ground mustard seeds
  • 1 teaspoon ground bay leaf (or a few whole leaves)
  • 1 heaping teaspoon garlic powder (or 4 crushed cloves)
  • 1 tablespoon salt
  • 1 small teaspoon black pepper
  • pinch of sugar
  • 3 tablespoons sunflower oil
For the salad:
  • approx. 750 g grilled potatoes
  • 2-3 grilled peppers
  • 1 onion
  • leaf parsley
  • 5 tablespoons oil
  • about 2 tablespoons vinegar
  • 1 full tablespoon mustard
  • 1 teaspoon of liquid honey
  • salt, black pepper (to taste)

Pork Preparation

  • If possible, beat pork a few times with a tenderiser—it will soften nicely. Make a marinade from all ingredients except meat and oil. Sprinkle generously on meat, place in bowl, and sprinkle with oil. Marinate, ideally overnight in a refrigerator, otherwise for at least 90 minutes at room temperature. Finally, grill meat on hot grill—with occasional turning, this will take about 7-9 minutes. Before serving, let meat rest for a few minutes under aluminium foil.

Salad Preparation
  • Cut potatoes and peppers into smallish pieces and place into bowl. Add thinly sliced onion and chopped parsley. Make a dressing from oil, vinegar, mustard and honey and pour onto salad. Mix and season with salt and pepper as necessary. When serving, you can also add chimichurri sauce, please see recipe.
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