Smoked pork neck with chimichurri

Smoked pork neck with chimichurri

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / person: 503 kcal
, Fat: 32 g
, Carbohydrate: 31 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pork neck

350 g smoked pork neck


1 shallot, finely chopped
1 garlic clove, squeezed
1 red chilli, deseeded, finely chopped
1 tsp sea salt
½ dl red wine vinegar
¾ dl olive oil
1 bunch coriander, finely chopped
1 bunch flat-leaf parsley, finely chopped
½ bunch oregano, finely chopped


150 g couscous
1 tbsp olive oil
½ tsp salt
5 dl water, boiling
½ bunch chives, finely chopped
½ bunch parsley, finely chopped
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How it's done

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Pork neck

Place the meat in a pan of simmering water, cover and cook for approx. 1 hr.


Mix the shallot, garlic, chilli and salt in a bowl. Add the vinegar, cover and allow to infuse for approx. 10 mins. Stir in the oil and herbs.


In a bowl, mix the couscous with the oil and salt, pour the water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the herbs. Carve the meat into thin slices, serve with the couscous. Drizzle the chimichurri on top.

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