In true South African tradition share cherished moments with loved ones around the braai with this easy Smoky Kettle-Braaied Whole Pork Neck with mustard sauce.
It is smoky, tender and simply delicious and is perfectly paired with a glass of ultra-smooth, Roodeberg Reserve 2020 ( Double Gold medal at this year’s Veritas Awards), an intense, richly layered and superbly balanced blend of the finest barrels in the cellar with Cabernet Sauvignon, Shiraz, Malbec, Petit Verdot and Petite Sirah.
Ingredients (serves 6)
- 1,5-2 kg deboned pork neck, tied with string if necessary
- Salt & pepper to taste
- 15 ml (1 tablespoon) smoked paprika
- 30-45 ml (2-3 tablespoons) Dijon mustard
- 30 ml (2 tablespoons) fresh rosemary, chopped
For the mustard sauce:
- 45 ml (3 tablespoons) wholegrain mustard
- 45 ml (3 tablespoons) Dijon mustard
- 45 ml (3 tablespoons) honey
- 80 ml (⅓ cup) mayonnaise
Method:
Prepare your kettle braai for indirect heat using 50-60 briquettes – light them and wait 15 minutes until they are ashed over. In the meantime, prepare the meat for the fire.
Place the pork on a clean board or platter, then season generously on all sides with salt, pepper and smoked paprika. Use a pastry brush to baste the surface all over with mustard, then sprinkle with the chopped rosemary. Place the pork directly over the hot coals for a quick grill on both sides (about 2 minutes a side), then transfer the pork to the indirect heat position and cover the kettle braai with a lid, vents open.
Roast for 1 hour, then test the inner temperature with a thermometer – it is ready when it shows 75-80° C. Remove from the heat and let the meat rest, covered, for at least 10 minutes before carving.
Prepare the sauce:
Stir all of the ingredients for the sauce together and serve at room temperature.
Serve with the mustard sauce on the side and your choice of salads.
