Cut the pork neck steaks from the butcher and run through the “steaker”.
Season the steaks with the spice mixture and place in a small baking dish with two large sliced onions and refrigerate for about 3 days.
Grill on a charcoal grill until done in about 20 min. Finish with sherry and a few splashes of dry red wine.
Warm bacon potato salad
Make about 250 g of cooked, peeled potatoes per person, remove the peel, cool a little and cut into not too narrow slices. Fry the bacon and onion cubes in oil until soft and add to the potatoes, season with salt and pepper, add a little vinegar and 1 tbsp. mustard as well as a small amount of hot, spiced beef broth, mix well, sprinkle with chives and serve warm. It goes very well with a radish salad.
A strong, dry white wine then makes the taste buds jubilant and goes great.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!