Slow-smoked pork neck with onions and gremolata sauce à la Henri Alén
The recipe yields the best results when cooking with the Muurikka Electric Smoking Oven PRO.
- 600 g pork neck
- 6 yellow onions
Spice mix:
- 2 tsp crushed black pepper
- 1 tsp paprika
- 0.5 tsp cumin
- 1 tsp dried thyme
- 1 tbsp salt
- 2 tbsp brown sugar
Gremolata sauce:
- 3 pots of flat leaf parsley
- 2 peeled cloves of garlic
- 1 lemon (the juice)
- 1 dl olive oil
- black pepper
- a pinch of salt
Wipe the pork dry and mix the spices together. Rub the mixture carefully on the entire pork. Prick some holes in the onions with a knife and place the onions on a foil on the smoking rack. Also place the pork on the smoking rack and into the smoking oven. Place a handful of smoking chips in the smoking oven and start smoking at level 3 until smoke begins to properly form. Smoke for about 20 minutes. Then set the power to level 1 and smoke the pork for 3.5 hours or until the inner temperature is 80–85 °C.
Sauce:
Chop the parsley coarsely and put it in a bowl. Add the rest of the ingredients and mix into a paste with a stick blender. Serve at room temperature with the pork and onions.
Slice the pork with a sharp knife. Cut the onions open so the flesh can be spooned out easily. Enjoy with gremolata and fresh salad.