Chef Adam Donnelly,
Segovia
Tender, savoury pork neck pops with flavour while snap-fresh beans and firm,
juicy tomatoes offer a taste of Manitoba summer.
Ingredients
Barbeque Sauce
9 Tbsp paprika
9 Tbsp sugar
3/4 cup soy sauce
3 Tbsp cumin seeds, toasted, crushed
4 cloves garlic, minced
1/2 bunch parsley, chopped
1/2 cup olive oil
3 Tbsp sherry vinegar
Spicy Lime Vinaigrette
8 serrano chiles
2 bulbs garlic, minced
2 bunches cilantro, chopped
12 limes, juiced
1 & 1/2 cups sugar
6 red peppers, brunoise
4 cups fish sauce
2 cups orange juice
Pork Neck
1 large piece pork neck (or 6 large Berkshire pork chops)
3 cups green beans
4 cups cherry tomatoes, cut into halves.
Method
Barbeque Sauce
- Combine all ingredients and whisk together until smooth.
Spicy Lime Vinaigrette
- Place all ingredients in a blender and blend on high for 1 min.
Pork Neck
- Trim off any access fat, rub with barbeque sauce and let marinate over night, approx 12 hrs.
- Heat grill. Place on grill and cook for 8 mins on one side. Flip and grill for 5 mins.
- Take the pork off the grill and let it rest for 10 mins before serving. Allowing rest will yield more tender flesh.
- Blanch green beans in boiling water for 30 secs and then shock in ice water.
- Slice pork into 1″ strips. Toss with green beans, tomatoes and spicy lime vinaigrette. Serve.
Yields 6 servings
