Grilled Pork Neck with Roasted Potatoes and Garlic Dip

Prepare a large bowl and mix the non-alcoholic beer, pepper, thyme, smoked paprika powder, and tomato paste in it. Cut the pork neck into slices about 1–1.5 cm thick, place them in the marinade, and let the meat marinate in the refrigerator for at least 90 minutes.

Meanwhile, prepare the potatoes: Clean thoroughly with a vegetable brush (do not peel), place in a large pot, cover with water, salt, and pre-cook over medium heat for about 10–12 minutes. Then drain the potatoes, rinse with cold water, and set aside until the meat is finished marinating.

Once the meat is marinated, preheat the grill thoroughly. Prepare a piece of aluminum foil (approx. 30 x 50 cm), place the potatoes in the center, add the butter, and seal the packet well. Place the potato packet in an area of the grill with indirect heat. If you are using a contact grill, we recommend baking the potatoes separately in the oven.