Grilled Pork Neck with Baked Potatoes and Garlic Dip

INSTRUCTIONS

• 1
  Prepare a large bowl and mix non-alcoholic beer, pepper, thyme, smoked paprika, and tomato paste in it. Slice the pork neck into slices about 1–1.5 cm thick, place them in the prepared marinade, chill, and let marinate for at least 90 minutes.
• 2
  Now prepare the potatoes: Clean them with a brush (do not peel the skin), place them in a large pot, cover with water, salt, and cook for 10–12 minutes over medium heat. After cooking, cool the potatoes and wait until the pork neck is marinated.
• 3
  Once the pork neck is marinated, heat the grill thoroughly.
• 4
  Then place the marinated pork neck in the center of the grate and grill for 3–4 minutes on each side. Then move the pork neck to the side of the grill or to a resting rack where the temperature is lower, close the grill, and let the pork neck finish cooking for another 5–6 minutes, checking occasionally. Meanwhile, prepare the dip from page 60. Once the pork neck is tender, remove it from the grill and salt it. Remove the grate and take out the potatoes in the foil. Serve the individual ingredients on a plate and serve with garlic dip.
• 5
  Prepare a piece of aluminum foil (about 30 cm × 50 cm), place the potatoes in the center, add butter, and wrap. Create a space on the side of the grill without coals and place the potatoes there. Place the grill grate on the grill, close the grill, and heat the grate (it will take about 5–6 minutes). If you are preparing the meat and potatoes on a contact grill, we recommend baking the potatoes separately in the oven.

SERVING TIP

• 1
  You can salt the baked potatoes before serving and sprinkle them with coarsely chopped flat-leaf parsley.