Grilled pork neck with roasted 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 pieces about 1–1.5 cm thick, place them in the prepared marinade, put in the fridge, 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, thoroughly heat up the grill.
• 4
  Next, 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 onto a warming 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 foil. Serve the individual ingredients on a plate with the garlic dip.
• 5
  Prepare a piece of aluminum foil (approx. 30 cm × 50 cm), place the potatoes in its center, add butter, and wrap. On the side of the grill, create a space without coals and place the potatoes there. Place the grate on the grill, close the grill, and heat up the grate (this will take approx. 5–6 minutes). If you are preparing meat with potatoes on a contact grill, we recommend baking the potatoes separately in the oven.

SERVING TIP

• 1
  Before serving, you can salt the roasted potatoes and sprinkle them with coarsely chopped flat-leaf parsley.