Kettle Braai Pork Neck with Stewed Peaches

Pork neck is such an underrated cut. If cooked correctly it is beautifully tender and moist. It is an economical cut.


  • 1 kg boned pork neck
  • Ina Paarman’s Garlic Pepper Seasoning
  • olive oil
  • Ina Paarman’s Sticky Marinade
  • 250 g dried peaches
  • 1 ½ cups (375 ml) water
  • ½ cinnamon stick
  • pinch salt
  • 1 T (15 ml) sugar

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. Put grid with meat back on over the coals, 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.

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