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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.

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