Grilled BBQ pork neck with creamy coleslaw and corn
From the foundersAlexander Eriksson·Founder & CEO
Tender grilled pork neck with a smoky BBQ rub, served with a crunchy white cabbage slaw made with lactose-free soured cream and sweet grilled corn.
Ingredients
2 servings
- 400 gsliced pork neck
- 150 glactose-free soured cream 10%
- 225 gpre-cooked corn on the cob
- 10 gbutter
- 300 gwhite cabbage
- 100 gcarrot
- 1 mtskDijon mustard
- 1 tskapple cider vinegar
- 1.5 mtskBBQ rub (paprika, ground cumin, garlic powder, salt, black pepper)
How to make it
- 1
Prepare the barbecue for direct medium-high heat.
- 2
Finely shred the white cabbage and grate the carrot on the coarse side of the grater.
- 3
Mix the lactose-free soured cream with Dijon mustard, apple cider vinegar, salt and pepper in a bowl. Fold in the cabbage and carrot so everything is well combined. Chill until serving.
- 4
Pat the BBQ rub into the pork neck slices on both sides.
- 5
Grill the pork neck for about 4-5 minutes per side, or until the core temperature reaches 72 degrees. Leave to rest for a few minutes after grilling.
- 6
Grill the corn cob all over until it has nice char marks, about 5-8 minutes. Brush with a knob of butter straight after grilling.
- 7
Serve the freshly grilled pork neck with the creamy coleslaw and the warm corn on the cob.
Kitchen tips
- Leave the pork neck out at room temperature for 15-20 minutes before grilling for a more even result.
- The coleslaw tastes best if left to stand in the fridge for at least 10 minutes before serving so the flavours can develop.
AI-generated content. Always verify ingredients and allergen information yourself.
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