MATERIALS
Pork neck, 2 kg (as the portions we want to make)
2 large onions, chopped
12 bay leaves parings in the middle
Red wine, a glass
Balsamic vinegar 1 tsp. soup
Honey 1 tsp. soup
thyme 1 tsp. soup
olive oil 4 tsp. soup
Salt and pepper
RECIPE
Whisk marinade ingredients, the wine, the vinegar, the honey, the olive oil and the thyme.
Then cut the meat into pieces, in a size of a walnut.
Then pass them on wooden sticks alternately placing a piece of meat, after a bit of onion and a bit of laurel.
Place the sticks on a baking tray into the marinade and refrigerate for 6 hours.
If you do not want to cook on the grill, bake in preheated oven at 180 degrees for about half an hour, until became golden brown.
Serve warm.
Served with fries or baked or boiled zucchini.
Enjoy!
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