- 2000 gram (2kg) procureur (swine neck)
- 50 ml balsamic vinegar
- 10 ml ahorn syrup
- 50 gram brown sugar
- 50 gram mustard
- 50 gram thick apple syrup
- 3 tablespoons chinese 5 spice powder
- 10 gram cayenne pepper or chili powder
- 1/2 bottle beer
- Good quality olive oil (not pictured)
Kitchen equipment needed
- Large enough oven dish to contain the 2 kg swine neck
- Cling film
- Large grill pan
- Chef’s knife + large (wooden) cutting board
- Large bowl
- Kitchen thermometer
Preparation — 10 minutes + 1 day waiting
MIX all of the ingredients except for the olive oil and the meat together in the large bowl. Transfer the procureur into the large oven dish and pour over the sauce. COVER with cling film and refrigerate one day ahead. Turn the meat after 10-12 hours to make sure the other side gets marinated well.
Cooking the procureur — 30 minutes + ~2 hour baking time
PRE-HEAT your oven to a temperature of 175 degrees fahrenheit or 80 degrees celsius. REMOVE the marinated procureur from the refrigerator. When the oven has reached its correct temperature, ook the meat until the internal temperature has reached at least 62 degrees celsius or 143 degrees fahrenheit. Measure this using the kitchen thermometer. This ensures that the meat has been cooked well, and will be moist and super delicious!
REMOVE the meat from the oven and slice the procureur into slightly thick slices. RUB each slice of procureur with a little drizzle of good quality olive oil. HEAT up a grill pan until it’s really hot. Grill the slices of pork on each side for 5 minutes, or until black grill lines appear. This will generate a lot of smoke, make sure to turn on your hood before grilling the meat. REMOVE the meat from the grill pan and place on a big plate, wait at least 5 minutes before serving.