Smoky Pork Skewers with Nduja Butter

Some dishes just belong on a barbecue. This is one of them.

Sweet pork neck, blistered over high heat until the edges caramelise, served over smoky labneh with a butter that’s equal parts spicy, rich and slightly sweet. It looks like something you’d order at a wine bar, but it’s surprisingly easy to pull off at home.

What you’ll need

700g pork neck, cut into chunks

2 garlic cloves, grated

2 tbsp olive oil

1 tsp smoked paprika

1 tsp crushed fennel seeds

Salt & black pepper

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250g labneh

1 tsp smoked paprika

Zest of half a lemon

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40g butter

1 tbsp nduja

1 tbsp tomato paste

1 tsp honey

Squeeze of lemon

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Fresh chives

Grilled sourdough

Lemon wedges

Start by tossing the pork with the olive oil, garlic, paprika, fennel, salt and pepper. If you can leave it for half an hour, even better.

While that’s happening, stir the smoked paprika and lemon zest through the labneh and spread it across the base of your serving plate.

Cook the pork over a ripping hot barbecue or grill until it’s properly charred. You’re chasing colour here, not just cooked meat.

Meanwhile, melt the butter in a small pan, stir through the nduja, tomato paste and honey until everything comes together, then finish with a squeeze of lemon.

Pile the pork over the labneh, spoon over the warm nduja butter and finish with plenty of finely sliced chives.

Serve with grilled bread and don’t waste what’s left on the plate.

Our Tip
Don’t move the pork around too much. Leave it alone until it naturally releases from the grill. Those dark, caramelised edges are where all the flavour lives.