You will need
If using Plum Marinade, only baste near the end of the cooking period because it tends to over brown easily.
Rub the meat with a generous layer of Garlic Pepper Seasoning and coat with olive oil. Wrap tightly in cling film and refrigerate overnight or leave for 3 – 4 hours at room temperature.
Simmer the peaches in the water with cinnamon stick and salt until tender. Add sugar and cook for a further 5 minutes. Leave to cool.
Light the charcoal (50 – 60 briquettes) in your kettle braai and wait until it is ashed over. Spread out the charcoal evenly. Position the grid on the braai. Place the pork neck directly in the middle of the braai grid and cover braai with the lid. Start basting and turning meat with Sticky Marinade.
Check with a meat thermometer. The cooking time should be ± 50 – 60 minutes. The internal temperature is 75°C – 80°C. Allow the meat to rest for 10 minutes on a wooden carving board covered with foil before slicing. Squeeze extra fresh marinade over slices before serving with peaches on the side.