Grilled pork neck with mashed potatoes and garlic nutmeg sauce

Grilled Pork Neck with Mashed Potatoes and Garlic Nutmeg Sauce

When I'm craving something simple and hearty, grilled pork neck is one of the options I often return to. It's not a complicated dish, but it has everything you need – nicely browned meat, creamy mashed potatoes, and a sauce that brings everything together. I've made this combination several times; it's quick and doesn't give me any headaches, even when I have guests.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes (including marinating)
Cooking time: 35-40 minutes
Servings: 3
Difficulty: easy
Recipe type: lunch or dinner, suitable for grilling or a weekend meal

Ingredients

3 slices of boneless pork neck
5-6 garlic cloves
6-7 medium potatoes
200 ml milk
100 g butter
sour cream (for the sauce, about 1 teaspoon)
salt
pepper
nutmeg (a pinch)
sweet paprika (a pinch)
oil (for brushing the meat)

Preparation Method

1. Rinse the pork neck under cold running water and pat it dry with paper towels. Season it simply with salt and pepper on both sides, then set it aside to marinate for at least 30-40 minutes. If I have time, I put it in the fridge while the potatoes are boiling.

2. Peel the potatoes, wash them, and cut them into fairly equal cubes so they cook quickly. Place them in a pot with cold water and salt, bring to a boil, and let them simmer until they are easily pierced with a fork, which usually takes about 20-25 minutes.

3. For the sauce, peel the garlic and crush it with a press or pound it in a mortar. Add salt and start mixing it with a little oil, gradually, until it reaches a mayonnaise-like consistency. Finally, add a pinch of paprika and nutmeg, mix well, then add a teaspoon of sour cream. Blend everything together and refrigerate until I finish the rest.

4. Preheat the grill well. Remove the meat from the marinade, brush it with a little oil on each side, which is easiest with a brush. Place the slices on the hot grill and let them brown on both sides; this usually takes about 15 minutes in total, depending on thickness and heat intensity.

5. When the potatoes are ready, drain them. Add the butter, warmed milk (not cold from the fridge), and salt if needed. Mash the potatoes while they are hot until they become creamy and smooth.

6. Finally, plate the mashed potatoes, the browned pork neck, and the garlic nutmeg sauce. There's no need to complicate the presentation, but I try to keep everything warm.

Why I Make This Recipe Often

I love it because it doesn't take much time, and the ingredients are always on hand. The grilled meat cooks quickly, the mashed potatoes pair well with almost anything, and the sauce has a strong flavor without being heavy. It's also great when cooking for a crowd, as everyone can add as much sauce as they want.

Tips and Variations

Tips

Make sure the pork neck slices are roughly equal in thickness for even cooking.
Don't leave the meat on the grill too long to avoid drying it out.
The garlic sauce can be made in advance, but it's best to let it chill for only 1-2 hours to prevent it from souring from the garlic.
Use starchy potatoes for a fluffier mash.

Substitutions

The neck can be replaced with boneless pork chop or leg, but the taste and texture will differ slightly – the chop is leaner, while the leg is firmer.
The sour cream in the sauce can be omitted if you don't have any, but it helps bind the sauce and mellow the garlic.
The milk in the mash can be substituted with plant-based milk or even just water if needed, but the texture will change.

Variations

You can add a bit of chopped fresh parsley to the sauce for freshness.
Instead of mashed potatoes, it also goes well with boiled potatoes or a simple salad.

Serving Ideas

The meat, mashed potatoes, and sauce can be served on individual plates or on a platter, allowing everyone to take what they want. Pickles or a simple green salad can be served alongside.

Frequently Asked Questions

1. Can I make the garlic sauce without sour cream?
Yes, but the sour cream helps to bind the sauce and make it creamier. Without it, the sauce will be spicier.

2. What can I use if I don't have a grill?
You can cook the meat in a grill pan or on an electric grill. It gives a nice crust without open flames.

3. Should the potatoes be boiled with a lid or without?
Boil them covered only at the beginning, until the water comes to a boil, then leave it slightly ajar to prevent it from boiling over.

4. Can I marinate the meat for more than 40 minutes?
Yes, the meat can marinate longer, even for a few hours in the fridge, but it's not necessary for this recipe.

5. Is the nutmeg too strong in the sauce?
If you only use a pinch, it won't overpower the flavor of the other ingredients. I don't recommend using more.

Nutritional Values (Estimates)

One serving (1/3 of the recipe) has approximately:
Calories: 600-700 kcal
Protein: 30-35 g
Fat: 40-45 g (from the meat, butter, sour cream, and oil)
Carbohydrates: 40-45 g (mostly from the potatoes)

The values are approximate and vary based on the thickness of the neck slices and how much sauce you use.

Storage and Reheating

Grilled pork is best enjoyed fresh. If any remains, it can be stored in the fridge for 1-2 days, as can the mashed potatoes. They can be reheated in the microwave or on the stove with a bit of added milk in the mash. The garlic sauce should be consumed the same day, as it can sour from the sour cream and garlic.

 Ingredients: 3 slices of boneless pork neck, 5-6 cloves of garlic, 6-7 potatoes, 200 ml of milk, 100 g of butter, sour cream, salt, pepper, nutmeg, sweet paprika, oil

 Tags:  pig grilled pork lunch