Gegrilltes schweinefleisch, röstkartoffeln und paprikasalat mit senfdressing - Campingaz & Coleman

Grilled pork with roasted potatoes and pepper salad

in Recipes

Grilled pork, roasted potatoes and pepper salad with mustard dressing


For 5 people

Ingredients:

For the meat:
  • 5 x 200 g pork neck
  • 1 sprig of thyme
  • 2 teaspoons ground mustard seeds
  • 1 teaspoon ground bay leaves (or a few whole leaves)
  • 1 heaped teaspoon of garlic powder (or 4 crushed cloves)
  • about 1 tablespoon of salt
  • 1 small teaspoon of black pepper
  • 1 pinch of sugar
  • 3 tablespoons sunflower oil
For the salad:
  • approx. 750 g grilled potatoes
  • 2-3 grilled peppers
  • 1 onion
  • leaf parsley
  • 5 tablespoons of oil
  • about 2 tablespoons of vinegar
  • 1 full tablespoon of mustard
  • 1 teaspoon liquid honey
  • Salt, black pepper (to taste)
preparation

 For the meat
  • If possible, tenderize the pork a few times with a meat tenderizer—this will make it nice and tender. Make a marinade from the ingredients, excluding the meat and oil. Generously drizzle the marinade over the meat, place it in a bowl, and drizzle with the oil. Marinate the meat in the refrigerator, ideally overnight, or at room temperature for at least 90 minutes. Finally, grill the meat on a hot grill rack, turning occasionally, for about 7 to 9 minutes. Let the meat rest under aluminum foil for a few minutes before serving.


For the salad
  • Cut the potatoes and bell peppers into small pieces and place them in a bowl. Add the finely chopped onion and chopped parsley. Make a dressing with oil, vinegar, mustard, and honey and drizzle over the salad. Mix everything together and season with salt and pepper to taste. When serving, you can also add the chimichurri sauce from page XY.