Home Recipes Snails on a pork neck needle – simple and tasty

Snails on a pork neck needle – simple and tasty

Snails on a pork neck needle will surely impress you. The dish will take only a few minutes to prepare and will make a delicious, wholesome lunch. Don’t wait for anything and start preparing before it’s too late, every novice cook and chef can do it! Thanks to Martina for the recipe.

Šneci na jehle z vepřové krkovice – jednoduché a chutné

Snails on a pork neck needle:

What we will need:

  • 5 slices of pork neck
  • salt, pepper
  • 10 slices of English bacon
  • 15 slices of ham salami or ham
  • 10 dkg pepperoni or other spicy salami
  • 1 delicatessen onion

Marinade for meat:

  • 5 tablespoons sunflower oil
  • 2 tbsp Dijon mustard
  • 2 tbsp soy sauce
  • 1 heaped tablespoon Provençal herbs (spices)
  • salt (be careful with salt)
  • ground pepper

How we will proceed:

1. First, mix the ingredients for the marinade. Be careful with the salt, the soy sauce and Dijon mustard are already salty.

2. Tenderize the pork neck slices well, season with salt and pepper. Brush both sides with the marinade, place in a bowl, pour the rest of the marinade over the slices. Leave in the fridge to rest, I used to leave it for two days, but a day is enough.

3. After marinating, always put slices of bacon, ham and pepperoni or other spicy salami on top of the slice of meat. Roll up and before you prepare all the rolls, secure with a toothpick.

4. Then cut the rolls into snails about 1cm thick with a sharp knife and skewer them on a needle or pointed skewer. Brush the skewered snails with the rest of the marinade.

5. Slice the deli onions into rounds, and the leftover salami, ham and English bacon, and place everything on a baking tray. Rinse the marinated meat bowl with a little water and pour onto the baking sheet. Place the skewers with the snails on the edges of the baking tray, cover with foil and place in an oven preheated to 180 degrees. Bake for an hour and a half.

Good taste!