Campsite cooking: Grilled pork with warm potato and pepper salad with mustard dressing

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Ingredients (serves 5)

For the pork:

• 5 x 200g pork neck steaks
• Sprig of thyme
• 2 teaspoons ground mustard seeds
• 1 teaspoon ground bay leaf
• (or a few whole leaves)
• 1 heaped teaspoon garlic powder
• (or 4 crushed cloves)
• 1 tablespoon salt
• 1 small teaspoon black pepper
• A pinch of sugar
• 3 tablespoons sunflower oil

For the salad:

• Approx 750g potatoes
• 2-3 peppers
• 1 onion
• Leaf parsley
• 5 tablespoons oil
• About 2 tablespoons vinegar
• 1 full tablespoon mustard
• 1 teaspoon liquid honey
• Salt and black pepper to taste

Method

Pork preparation
If possible, soften the pork with a tenderiser. Mix together all the ingredients –  except the meat and oil – to make a marinade. Cover the meat with the mixture, place in a bowl, and sprinkle with oil. Marinate, ideally overnight in a refrigerator, otherwise for at least 90 minutes at room temperature. Finally, cut the meat into strips then cook thoroughly on a hot grill – with occasional turning, this will take about 7-9 minutes. Before serving, let meat rest for a few minutes under aluminium foil.

Salad preparation
Parboil the potatoes, brush them with oil and grill them along with the sliced peppers on the barbecue. Cut them into smallish pieces and place into a bowl. Add thinly sliced onion and chopped parsley.
Make a dressing from oil, vinegar, mustard and honey and pour onto salad. Mix and season with salt and pepper as necessary. When serving, you can also add chimichurri sauce.

Cook it with…

Campingaz Party Grill 600
The Party Grill 600 is ideal for family camping and cooking for a group. It offers multiple cooking surfaces with the option to grill, griddle, barbecue and pan cook and the lid even doubles up as an oven! Easily transportable, it comes with a handy carry bag and works off a Campingaz R907 cylinder (sold separately).
www.campingaz.com/uk