Marinade for grilled pork neck and pork chops. Marinated pork neck (as well as chops or other pork roasts) are incredibly flavorful, tender and tasty! Ingredients: • 1 kg of pork (neck, chop) • 1 very large or 2 medium tomatoes • Juice of a suitable lemon (40-50 ml) • 6 tablespoons of oil (40-50 ml) • 16 g smoked salt or coarser regular salt • 2 teaspoons of mosaic peppercorns • A teaspoon full of dried rosemary • 3 tablespoons of fresh thyme (or a teaspoon and a half of dried thyme) • 2-3 piri-piri chili peppers (or other spicy ingredient) • 6 large cloves of garlic The first essential ingredient: acidity. Acidity can come from one ingredient or a combination of ingredients (wine, beer, fruit and vegetable juices or purees, vinegar or even whey). The second essential ingredient is oil. This helps transfer flavors to the meat. You can use sunflower or rapeseed oil. The third essential ingredient - spices, especially salt (f imp - 16 g salt / kg meat. For marinating pork for grilling, I recommend the following option, which gives an excellent taste and aroma. Mix the tomato pulp, oil and lemon juice in a large bowl. Put the salt in a mortar with 2 teaspoons of mosaic pepper, a teaspoon of rosemary, and two small piri piri peppers (which can be replaced with a teaspoon of chili flakes). Grind everything very well. Transfer the powder obtained to the marinade. Add the garlic passed through the press and about three tablespoons of fresh thyme, picked from the stems. The meat. To facilitate the marinade's penetration into the meat, prick it with a small skewer or the tip of a knife over the entire surface. Pass the pieces of meat through the marinade, so that it is well covered on both sides. Store the pieces one on top of the other in a larger casserole. Pour the rest of the marinade on top. Place a lid or plastic wrap over the casserole and transfer to the refrigerator for at least 24 hours. If you can keep it for 48 hours, it is even better. When you want to cook the meat, remove it from the marinade (in advance), and dry the surface with paper towels. The drier the surface of the meat, the better it will brown. Cooking We all love a steak made outside on a charcoal grill, but unfortunately this requires having a yard. I live in an apartment building and I was looking for an indoor solution that does not produce smoke. If you are in the same situation, I recommend the Optigril 4 in 1 from Tefal. It is a smart and multifunctional electric grill. It has 9 automatic cooking programs, plus a function for frozen foods and a manual mode. It is very easy to use. We turn on the grill, choose the dedicated program, press ok and wait for it to preheat. A sound signal will let us know when we can start cooking. If the steak has a bone, it is a good idea to remove it, otherwise the grill plates will not sit nicely on the meat. We put the meat on the grill and press “OK”. The light indicator changes color at each cooking stage, from rare to well done and also warns with a sound signal. For pork, I recommend well done. When the program is finished, the Optigrill 4 in 1 warns with a longer sound signal and the ok button flashes. We press it to end the cooking session. Then the grill is simply wiped with a napkin if necessary, and we move on to the next batch. We do not have to turn the steak or check to see when it is done. OptiGrill measures the thickness of the ingredients, identifies the number of pieces, and automatically adjusts the cooking time, for perfect results every time! The grill also has inclined plates that help drain the fat resulting from cooking, into the specially provided tray. This Optigrill model, 4 in 1, can also be used completely open in case we want to prepare several ingredients at the same time, it can be used as a small oven using the special accessory in the package, or it can be used open with the baking accessory on one side and the grill plate on the other. In the MyTefal application, you can find dozens of recipes for this appliance, which you can filter according to your preference. All recipes have step-by-step instructions. I chose a very simple grilled eggplant side dish for this steak. I washed an eggplant and cut it into thick slices, which I drizzled with a little olive oil and sprinkled with a little freshly ground black pepper and salt. I preheated the Optigrill 4 in 1 on manual mode, orange temperature setting. At the beep, I put the eggplant slices in and let them cook for 2-3 minutes. Then I took them out, placed them on a plate and sprinkled them with a little pesto. I had store-bought pesto in a jar. But if you don't have it at home, you can easily substitute garlic and chopped parsley. Enjoy!