Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mash 6 cloves of black garlic into a paste, then combine it in a bowl with 3 tablespoons of olive oil, 1 tablespoon of chopped fresh thyme leaves, 1 tablespoon of chopped fresh marjoram leaves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Place the 800 grams of pork neck steaks into a large non-reactive dish or a resealable bag, pour the black garlic marinade over the pork, ensuring all sides are coated, then refrigerate for at least 4 hours or overnight.

3. 3

   In a separate large bowl, toss the 300 grams of peeled and stick-cut carrots, 300 grams of peeled and stick-cut parsnips, and 500 grams of scrubbed and wedge-cut potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

4. 4

   Prepare your charcoal grill for direct medium heat, ensuring the coals are ash-gray and glowing evenly for consistent grilling.

5. 5

   Place the marinated pork neck steaks directly on the preheated grill grates, cooking for 5 to 7 minutes per side, or until the internal temperature reaches 63 degrees Celsius, rotating occasionally to achieve good grill marks.

6. 6

   Arrange the seasoned carrot, parsnip, and potato pieces on the cooler edges of the grill, or in a grill basket, and cook for 20 to 30 minutes, turning every 5-7 minutes, until tender and lightly charred.

7. 7

   Remove the grilled pork neck steaks and vegetables from the grill, allow the pork to rest for 5 minutes before serving, which will allow the juices to redistribute for a tender result.