CHARCOAL ROASTED PORK NECK ON TOASTED ORGANIC TURKISH BREAD

Café food? Yep. On Sunday I roasted a pork neck over charcoal in our kamado. We've all become so used to the virtually instant heat of gas barbecues that going back to charcoal takes a bit of extra effort. For starters, you have to build a fire with fire starters, kindling and finally charcoal. Then you have to do this at least an hour before you want to start cooking, so the charcoal has died down to a rolling, glowing, intense but gentle heat. This pork then had about 3 1/2 hours at a low temperature, during which the outside becomes lightly crisp and that unmistakable charcoal smokiness penetrates deep into the meat. Today I paid slices of this pork on toasted organic Turkish bread, then spread some Punjabi green mango chutney on top, slices of super ripe local tomatoes and wild rocket from the valley. If only more cafés served café food like this.

CHARCOAL ROASTED PORK NECK ON TOASTED ORGANIC TURKISH BREAD