• Braaied spiced neck of pork with a cucumber salad

    Nothing beats a juicy Tjop on the braai, but not why try something new  this braai day. Try Beate Joubert’s Braaied spiced neck of pork with a cucumber salad recipe.

    Recipe by Beate Joubert

    Images and publishing by Penguin Random House


    SERVES 4


    • 4 large (± 1 kg) pork  neck steaks


    • 1 tbsp chilli oil
    • 1 tbsp sesame or avocado oil
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 1 tsp ground cinnamon
    • 1 tsp each salt and pepper


    • 1 tbsp white wine vinegar
    • 2 tbsp avocado oil
    • 2 tbsp castor sugar
    • 1 medium cucumber, seeds removed and thinly sliced
    • 2 tbsp finely chopped fennel
    • 3 tbsp chopped fresh mint



    MIX all the marinade ingredients together until well combined. 

    RUB the marinade into the steaks, reserving the leftover for basting.

    PREPARE a fire and when the coals are hot, braai the pork, regularly turning and basting with the reserved marinade. The steaks must be brown, but not overcooked. Remember that the meat will continue to cook while it rests.


    MIX the vinegar, avocado oil and sugar together to make a dressing. Add the cucumber slices, fennel and mint to the dressing and marinate for 10–15 minutes.

    SERVE the salad with the pork.

    This recipe pair Beautifully with Joubert-Tradauw Chardonnay

    ALSO SEE: The Jouberts farm chickens

    The Jouberts’ farm chickens


    ALSO SEE: Pan fried marrowbones