Grilled Pork Neck with Bold Beans | Fire Cooked Over Embers With James Wheltor

Pork neck is one of the most underrated cuts for the fire. Well-marbled and forgiving, it takes a hard sear beautifully and stays juicy through a longer cook. In this recipe we sear the neck over hot embers, finish it low and slow with fennel seeds pressed into the crust, then serve it alongside bold beans cooked down with tomato, pepper and spinach. Finished with lemon zest, dried oregano and Aleppo chilli. A simple, confident plate from the Somerset Grill.