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
1. Combine all ingredients and whisk together until smooth.
Spicy Lime Vinaigrette
1. Place all ingredients in a blender and blend on high for 1 min.
Pork Neck
1. Trim off any access fat, rub with barbeque sauce and let marinate over night, approx 12 hrs.
2. Heat grill. Place on grill and cook for 8 mins on one side. Flip and grill for 5 mins.
3. Take the pork off the grill and let it rest for 10 mins before serving. Allowing rest will yield more tender flesh.
4. Blanch green beans in boiling water for 30 secs and then shock in ice water.
5. Slice pork into 1″ strips. Toss with green beans, tomatoes and spicy lime vinaigrette. Serve.
Yield 6 servings