Recipe for: Grilled Pork Neck in Honey-Marjoram Marinade with Grilled Plum Salsa - photo 1
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Recipe for: Grilled Pork Neck in Honey-Marjoram Marinade with Grilled Plum Salsa

Spicy Main dishes Grilling 90 min Medium 0 views ~50.95 PLN * - (0)
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Description

Grilled pork neck in honey-marjoram marinade is a summer dish that combines juicy, slightly sweet meat with a bold, fruity salsa made from grilled plums. The marinade of honey, mustard, and marjoram gives the pork neck a golden glaze and herbal aroma, while the salsa made from plums, red onion, and bell pepper adds freshness, acidity, and contrasting textures. This dish is perfect for a quick lunch or a simple dinner with friends during summer grilling — serve it with baked potatoes, buckwheat salad, or crispy bread. Visually enticing are the intense, grilled edges of the meat and the glossy pieces of plums in the sunny, red-purple salsa.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pork neck 800 g
  • Honey 80 ml
  • Garlic 3 clove (~15 g)
  • Mustard 30 g
  • Rapeseed oil 45 g
  • Apple cider vinegar 20 ml
  • Plum 400 g
  • Red onion 100 g
  • Red bell pepper 0.8 pcs (~150 g)
  • Lemon juice 30 ml
  • 🌿 Spices
  • Marjoram 4 g
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • Parsley 1 bunch (~30 g)
  • ✨ Optional
  • Fresh chili 10 g
  • Fresh mint 1 bunch (~30 g)
💰 Estimated dish cost: ~50.95 PLN (12.74 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, pour in honey (80 g), mustard (30 g), rapeseed oil (30 g from a total of 45 g), and apple cider vinegar (20 ml). Add marjoram (2 teaspoons, which is 4 g), crushed garlic (3 cloves = 15 g), salt (3 g from 6 g), and black pepper (1 g from 2 g). Whisk or stir with a spoon until the ingredients are combined and the honey dissolves; the marinade should be uniform, thick, and slightly glossy.

Ingredients: Honey, Mustard, Rapeseed oil, Apple cider vinegar, Marjoram, Garlic, Salt, Black pepper
Use a large bowl made of stainless steel or glass and a whisk. If the honey is very thick, heat it for 10–15 seconds in the microwave or in a water bath to make it easier to combine. Do not heat it too much — just enough for it to become liquid.
2

Prepare the pork neck: pat the pieces of meat dry with paper towels. If they have a very thick layer of fat, leave a thin layer of 2–3 mm; too thin exposure will dry out the meat. Gently score the top of the meat with diagonal cuts every 2–3 cm (do not cut too deep) — this will help the marinade penetrate.

Ingredients: Pork neck
Use a sharp knife and a cutting board. Incisions help flavors penetrate, but do not cut to the bone. If you are using a whole piece of pork neck, you can cut it into 4 slices about 2–3 cm thick — even pieces will grill evenly.
3

Place the pork neck in a large bowl or a resealable silicone bag, pour in the entire prepared marinade, and massage it into the meat thoroughly with your hands (use disposable gloves if you prefer). Massage the meat for about 2 minutes, until the marinade evenly coats the surface. Set aside in the refrigerator for at least 60 minutes; if you have time, 2–4 hours will enhance the flavor. After removing from the refrigerator, take the meat out 20 minutes before grilling to allow it to reach room temperature.

Ingredients: Pork neck, Honey, Mustard, Rapeseed oil, Apple cider vinegar, Marjoram, Garlic, Salt, Black pepper
It's best to marinate in a sealed bag, removing excess air — the marinade envelops the meat better and saves space in the fridge. Do not leave the meat in the marinade for more than 12 hours (the acid and honey can overly soften the surface).

Salsa

4

Prepare the plums: wash the plums, cut them in half and remove the pits. If the pits are difficult to remove, use a small knife to gently extract them. Prepare the remaining salsa ingredients: peel the red onion and chop it into very small cubes (about 3–4 mm), clean the bell pepper of seeds and chop it into small cubes, finely chop the parsley. If you are using chili, remove the seeds for less heat and finely chop.

Ingredients: Plum, Red onion, Red bell pepper, Parsley, fresh chili
Use a sharp knife and a wide cutting board — finely chopping the onion and pepper affects the texture of the salsa. You can rinse the onion in cold water if you want to mellow its sharpness.
5

Grill the plums: brush the cut sides of the plums with a little canola oil (15 g from 45 g), place them on a well-heated grill or grill pan heated to medium-high temperature. Grill the cut side down for 3–4 minutes, until visible dark marks appear and the skin begins to crack, then flip and grill the other side for 1–2 minutes. The plums should be soft, slightly caramelized, but not falling apart.

Ingredients: Plum, Rapeseed oil
Use tongs to turn the plums — they are delicate and can easily fall apart. If you don't have a grill, use a grill pan or a regular non-stick pan over medium heat.
6

Cut the grilled plums into large cubes (about 8 mm). In a large bowl, combine the plums, onion, bell pepper, parsley, lemon juice (30 ml), remaining canola oil (15 g), salt (remaining 3 g), and black pepper (remaining 1 g). Gently mix with a spoon. Taste and adjust with a bit of honey if the salsa is too sour. Let the salsa sit for 10–15 minutes to allow the flavors to meld.

Ingredients: Plum, Red onion, Red bell pepper, Parsley, Lemon juice, Rapeseed oil, Salt, Black pepper, fresh chili
Use a wooden spoon to avoid mashing the pieces of plums. The salsa tastes best slightly warm or at room temperature — if you chill it, take it out of the fridge 10 minutes before serving.

Grilling

7

Prepare the grill: preheat the grill to medium-high heat (about 200–220°C). Clean the grate thoroughly with a brush, then wipe it with a paper towel soaked in oil (use tongs). This will prevent the meat from sticking.

If you are using a charcoal grill, wait until the coals are covered with gray ash; for a gas grill, preheat for 10–15 minutes. A steel grill brush and protective gloves are best.
8

Grill the pork neck: remove excess marinade (the excess may burn excessively). Place the pork neck on the grill directly over the heat source and grill for 6–8 minutes on each side, until a nice brown crust and caramelization form. Then move the meat to a slightly cooler spot (indirect heat) and grill for another 12–18 minutes, turning every 5–6 minutes, until the internal temperature reaches about 70°C or the juices running from the meat are clear. If you don't have a thermometer: the meat should be firm to the touch and release clear juices.

Ingredients: Pork neck
Use a kitchen thermometer if you have one (insert it into the thickest part of the meat). If the meat is browning too quickly on the outside, reduce the heat and extend the grilling time at a lower temperature to avoid drying out the inside. Use tongs to turn it, do not pierce with a fork.

Resting

9

After removing from the grill, transfer the pork neck to a cutting board and loosely cover it with aluminum foil. Let the meat rest for 8–10 minutes — during this time, the juices will distribute evenly through the fibers, and the meat will become juicier.

Ingredients: Pork neck
Do not cover tightly with foil, as the crust may lose its crispness; a loose cover allows it to retain heat. For larger pieces, the resting time can be longer (12–15 minutes).

Serving

10

Slicing and serving: slice the pork neck into diagonal pieces across the grain, about 8–10 mm thick. Arrange the slices on a warm plate or board, and spoon the grilled plum salsa beside them. Optionally, garnish with chopped mint leaves (bunch = 30 g) and additional parsley. Serve immediately — best with roasted potatoes, grain salad, or crispy bread.

Ingredients: Pork neck, Plum, Fresh mint
When cutting the meat, use a sharp chef's knife and slice with a forward motion to ensure the pieces are even. Additionally, you can add lemon slices next to it as a decoration.

Storage and Reheating

11

Store leftovers in an airtight container in the fridge for up to 48 hours. When you want to reheat, do so gently in an oven preheated to 120°C for 10–15 minutes covered (to prevent drying out), or briefly sauté in a pan and serve with reheated salsa.

Ingredients: Pork neck, Plum
Do not freeze pork neck that has already been cut with salsa (plum salsa loses its texture after thawing). If you plan to freeze, it is best to freeze the pork neck without the salsa.

Fun Fact

💡

Grilled plums as a side dish for meats have a long tradition in Central European cuisine — they have been paired with pork in regional recipes, as their tartness perfectly balances the richness of the meat.

Best for

Letni grill Szybki obiad w weekend Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the pork neck sliced diagonally for tender pieces; serve the salsa in a separate bowl so guests can add as much as they like. It pairs well with roasted young potatoes, buckwheat salad with dill, or cucumber salad.

🥡 Storage

Store the meat and salsa separately in the refrigerator for up to 48 hours. To reheat, use the oven at a low temperature (120°C) or a heated skillet; do not use the microwave, as the meat may become rubbery and the salsa will lose its texture.

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