Recipe for: Grilled pork neck with beer marinade - photo 1
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Recipe for: Grilled pork neck with beer marinade

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 1 wyświetleń ~32.15 PLN - (0)
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Description

Juicy pork neck marinated in an aromatic sauce made with light beer, mustard, and garlic, seasoned with marjoram and sweet paprika. The dish combines the traditional Polish flavor of pork neck with a light beer accent and a delicate sweetness of honey (optional). Perfect for family grilling in spring — the meat has a golden crust, a slightly caramelized mustard-honey glaze, and a tender center. Serve with young potatoes with dill, cucumber and onion salad, or with barley groats with butter. Visually appealing with the contrast of the dark, roasted surface and the light center, along with fresh herbs.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pork neck 1000 g
  • Light beer 250 ml
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Mustard 30 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 6 g
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Honey 15 ml
  • Lemon 0.6 szt. (~50 g)
💰 Szacowany koszt dania: ~32.15 PLN (8.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: pour 250 ml of light beer into a medium bowl. Add 30 g of mustard and 30 g of rapeseed oil (2 tablespoons). Peel the onion and grate it on a coarse grater directly into the bowl (using the grater will release the juice and sugars). Press 3 cloves of garlic through a press or finely chop and add to the mixture. Add 6 g of sweet paprika, 4 g of marjoram, 10 g of salt, and 2 g of black pepper. If you are using honey, add 15 g now — it will help achieve a glaze while grilling. Mix vigorously with a fork or whisk until the ingredients combine into a uniform emulsion.

Ingredients: Light beer, Mustard, Rapeseed oil, Onion, Garlic, sweet paprika, Marjoram, Salt, Black pepper, Honey
Use a ceramic or glass bowl (metal may react with lemon/beer). A whisk or fork is best for mixing. If you don't have a grater for the onion, finely chop the onion with a knife.

Meat preparation

2

Prepare the pork neck: if you have one larger piece, cut it into slices about 1.5–2 cm thick; if you bought slices, gently pound them with a meat mallet — cover the pieces with plastic wrap and hit them a few times over the entire surface to even out the thickness (do not tear the meat). Make slight cuts along the edges every 2–3 cm to ensure the fat renders evenly and does not curl the meat on the grill.

Ingredients: Pork neck
Use a cutting board and a sharp knife. A meat mallet and plastic wrap to prevent splatter will come in handy for pounding. Don't pound too hard — a few strikes are enough to even out the thickness.

Marinating

3

Place the pork neck slices in a large, flat dish (e.g., a baking dish or metal bowl). Pour the prepared marinade over the meat so that each piece is coated. Use a brush or spoon to evenly distribute the marinade. Cover the dish with foil or a lid and set it in a cool place for 30 minutes. Every 10 minutes, turn the slices to ensure the marinade penetrates evenly.

Ingredients: Pork neck, Light beer, Onion, Garlic, Mustard, Salt, Black pepper, sweet paprika, Marjoram, Rapeseed oil, Honey
The best vessel is a flat baking dish or a covered bowl; if you are marinating in a zip-lock bag, remove the air so the liquid surrounds the meat. Do not marinate for more than 4 hours with beer, to prevent the meat from becoming too soft.

Preparing the grill

4

Preheat the grill (charcoal or gas) to medium-high heat — the grate should be hot, but not flaming. If using a charcoal grill, wait until the coals are covered with a thin layer of ash. Brush the grate with canola oil using a brush to prevent sticking.

Ingredients: Rapeseed oil
Use kitchen gloves and long tongs. The best is a grill with a diameter without burns; if you are using a grill pan, heat it well over medium heat.

Grilling

5

Remove the meat from the marinade, allowing the excess to drip off (do not wipe it completely — a thin layer will help with caramelization). Place the slices on a hot grill and cook for 6–8 minutes on one side without moving — this will create a nice crust. Flip the meat and grill for another 5–7 minutes. During the second side, you can brush on the remaining marinade (if honey was used, apply it thinly to avoid burning). Look for a light brown, slightly caramelized surface and an internal meat temperature of about 70°C (insert the thermometer into the thickest part of the slice).

Ingredients: Pork neck, Honey, Rapeseed oil, Light beer
Use a meat thermometer if you have one — it's the most reliable way to check for doneness. Tongs instead of a fork prevent juice loss. If large flames appear, temporarily move the meat to a cooler part of the grill.

Resting

6

After removing the meat from the grill, transfer it to a cutting board and loosely cover it with aluminum foil. The resting time should last 8–10 minutes — during this time, the juices will distribute evenly, and the meat will be juicier.

Ingredients: Pork neck
Do not cut the meat immediately after removing it from the grill — it will lose its juices. Use a wide knife for slicing, cut against the grain to ensure the pieces are tender.

Serving

7

Cut the pork neck into slices across the grain, about 1 cm thick. Arrange on a warm plate, drizzle with freshly squeezed juice from half a lemon (optional), and sprinkle with fresh marjoram or additional sweet paprika. Serve with young potatoes with dill, cucumber salad, or pearl barley.

Ingredients: Pork neck, Lemon, Marjoram
Use a wooden cutting board and a large sharp knife. If you don't want lemon, replace it with a bit of apple cider vinegar for a sour contrast.

Fun Fact

💡

In Polish cuisine, pork neck is one of the most popular cuts of meat for grilling and roasting — thanks to its fat content, it remains juicy even with short, intense heat. Beer-based marinades have traditionally been used because beer gently tenderizes the meat fibers and adds a malty-hoppy aroma.

Best for

grillowanie rodzinne majówka weekendowy obiad

Tips

🍽️ Serving

Serve the pork neck hot, right after resting. Add fresh herbs (parsley or marjoram) for a contrast of color and aroma. A light coleslaw made from young cabbage or a salad of tomatoes and onions pairs well with the dish. If you want a spicier version, add spicy mustard to the sauce on the side.

🥡 Storage

Store the cooked pork neck in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven preheated to 160°C for 8–10 minutes (covered with foil to prevent drying out) or heat in a pan over medium heat for a few minutes with a little water, covering with a lid to ensure even steaming of the meat.

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