"Cigánypecsenye"

Ingredients (for 4 people):

8 slices of pork neck about 10 dkg each,

salt,

ground black pepper

for rubbing:

100 ml oil,

50 ml smooth red wine,

1 coffee spoon ground rosemary,

1 level teaspoon Univer BBQ spice mix,

1 level teaspoon marjoram,

1 teaspoon Univer mustard,

3 cloves crushed garlic or 1 teaspoon Univer Garlic Paste,

half teaspoon salt

Preparation:

The night before BBQ, slightly tenderize the meat slices and make cuts on side of meat and tendons. Add some salt and pepper, put on a plate, cover and put it in the refrigerator. Meantime, stir ingredients for rubbing in until homogeneous (oil does not get separated), cover and put it in the refrigerator.

Next day, when the BBQ grill is hot enough and the charcoal is glowing under it, rub in the meat slices with the spicy oil and place them onto the grill. Roast for about 4 minutes - good when top begins to whiten - use a spatula to turn over and roast the other side for approx. 4 minutes too. Meanwhile, rub in spicy oil as many times as you can but be careful as the dripping oil may cause the glowing charcoal to catch fire.

For with pickles and soft bread.

Useful advice from Univer:

If the pork neck slice has bone in it, slightly cut the meat along the bone to make sure it is thoroughly roasted.