Surprise your friends and family with this exciting crostinis, a combination of sweet and tasty!
Ingredients for 4 people
1 kg pork neck
2 cloves garlic
4 Tbs soy sauce
2 tsp brown sugar
4 Tbs oil
1 lime
2 small chilies
1 tsp salt
80 - 160 g HANDL TYROL Finest Bacon
8 bamboo skewers
Peanut sauce
50 g unsalted peanuts
1 Tbs chilli paste
120 ml coconut milk
1 to 2 Tbs sesame seed oil
Juice of ½ lime
2 Tbs soy sauce
To get the perfect flavour on your barbecue you need the Finest Bacon!
Method
Level of difficulty:
Hobby cook
Skewers
- Cut the pork neck into pieces approx. 3 x 3 cm and place in a bowl.
- Peel the garlic and chop as finely as possible. Finely chop the chilies. Add to the meat along with the spices, lime juice, oil and soy sauce and mix well.
- Leave the meat to marinate for at least 4 hours. Tip from “grillnachbarn”, the barbecue expert: For a really intense flavour, allow the marinated meat to rest overnight in the fridge.
- One hour before you plan to continue with your preparations, set the wooden skewers to soak in water so that they do not burn later on the barbecue. If you do not have wooden skewers, you can of course use metal ones.
- Thread the pieces of meat onto the skewers so that they touch but do not squash each other. Wrap a slice of barbecue bacon around each group of four meat cubes, this gives every bite the perfect flavour.
Sauce
- Chop the peanuts in a food processor and place in a saucepan. Add chilli paste, coconut milk, sesame oil and 3 to 4 Tbs of water.
- Season with lime juice, soy sauce, sugar and salt.
For the barbecue:
- Preheat your barbecue to approx. 200 to 220°C on direct heat.
- Lay the skewers on the grill rack and grill for approximately 10 minutes over direct heat. Turn 2 or 3 times.
- Alongside, in the indirect heat zone, heat the peanut sauce, stirring, but do not allow to boil.
- The skewers are ready as soon as the pork is cooked through and a little crisp on the edges and the bacon has a nice golden colour. If you don't want to go by time and feel, you can use a meat thermometer: take the meat off the grill when the inside temperature reaches 63°C.
This recipe was created in cooperation with our man for all barbecue adventures: grillnachbarn.
We serve ours with a portion of white rice.