Our carefully crafted marinade recipe , enriched with the bold flavors of sambal, strikes the perfect balance between spicy and savory, enhancing the natural juiciness and tenderness of the pork neck. The result? A melt-in-your-mouth pulled pork that will make your BBQ gatherings unforgettable.
Ingredients
1.5 kg / 3.3 lbs pork neck
3 cloves of garlic
1 fresh lime
150 grams / 5 oz sambal oelek
60 ml / ¼ cup seeved tomatoes
3 tbsp sweet soy sauce
1 tbsp sugar
- 400 ml / 1½ cup Bing Sauce
Tools
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How to
- Slice up 3 cloves of garlic and add it to a bowl.
- Add 1 whole diced onion, the zest of 1 lime along with 2 tbsp of it's juices, 150 grams or 5 oz of sambal oelek, ¼ cup of sieved tomato, 3 tbsp of sweet soy sauce and 1 tbsp of sugar.
- Mix it up and add the whole pork neck to the marinade.
- Cover it with some aluminium foil and store it in the fridge for at least 24 hours.
- Fire up your BBQ and set it up for indirect smoking, at a temperature of 110°C or 230°F.
- Add a chunk of apple smoke wood
- Stick in a thermometer to keep track of the cook.
- When the core temperature is 70 C or 160 F the pork neck reached its limit of picking up smoke flavour. Wrap it in aluminium foil and let it continue to cook.
- When your pork neck reaches a core temperature of 98°C or 208°F it is time to take it off.
- Recreate the Bing Sauce according to it's recipe.
- Pull the pork once it has cooled down a bit and pour the excess juices in the aluminium foil over the pulled pork and add a couple off tablespoons Bing sauce before serving.
