Pork neck skewers with radish salad

Name: Pork neck skewers with radish salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1.5 kg flushed pork neck; 1 large bunch rosemary; 250 ml dark ale; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Apricot Jam; 2 Federation Radishes; 2 Federation Spring onions; 3 Federation Rocket; 1 Rocket salad; 200 g Whipped cream; 2 TABLESPOONS medium hot mustard; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Pine nuts; 100 g Pumpkin seeds; 3 red peppers; 4–5 Onions; 2 Branches of laurel; 8–10 Metal skewers

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1.5 kg flushed pork neck
1 large bunch rosemary
250 ml dark ale
5 TABLESPOONS Olive oil
2 TABLESPOONS Apricot Jam
2 Federation Radishes
2 Federation Spring onions
3 Federation Rocket
1 Rocket salad
200 g Whipped cream
2 TABLESPOONS medium hot mustard
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Pine nuts
100 g Pumpkin seeds
3 red peppers
4–5 Onions
2 Branches of laurel
8–10 Metal skewers

Directions

1
Wash the meat, dab dry. Cut meat into large cubes and place in a bowl. Wash the rosemary and shake dry. Remove the needles and chop finely, except for something to garnish. Mix beer with 2 tbsp. oil, rosemary and jam. Pour over the meat, cover and chill for about 2 hours
2
For the salad, clean and wash radishes and cut or slice them into thin slices. Clean and wash spring onions and cut them into rings. Wash and clean the rocket and dab dry. Clean, wash and cut romaine lettuce into strips. Puree about 1/3 of the rocket with cream, mustard, 3 tbsp. oil and vinegar. Season to taste with salt and pepper. Roast pine nuts and pumpkin seeds in a pan without fat. Take out and let cool down
3
Clean, wash and cut the peppers into pieces. Peel onion and cut into thick slices. Wash the bay leaf, shake dry. Pluck off leaves, except for something to garnish. Remove the meat from the marinade, alternate with the bell pepper, onion and bay leaf on 8-10 skewers. Season skewers with salt. Cook on the hot grill, turning several times, for about 10 minutes. Brush with the beer marinade from time to time. Mix the prepared salad ingredients with the rocket vinaigrette. Season to taste once again. Season the skewers with pepper and serve them garnished with rosemary and laurel. Serve with the salad. Serve with bread and a quark dip
4
waiting time approx. 1/2 hours