Recipe for: Grilled pork neck with honey mustard - photo 1
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Recipe for: Grilled pork neck with honey mustard

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 8 wyświetleń ~7.82 PLN * - (0)
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Description

Juicy pork neck marinated in a mustard-honey emulsion, with a delicate hint of garlic, thyme, and lemon, charred on the grill to a golden, slightly caramelized crust. The dish combines a traditional Polish cut of meat with a universal sweet-and-sour marinade; perfect for a May Day grill, family dinner, or regional feast. Serve sliced against the grain with a spring salad of young vegetables, roasted potatoes, or pearl barley. Visually, the effect is dark, distinct grill marks, a glossy glaze, and fresh herbs on top.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pork neck 1000 g
  • Mustard 60 g
  • Honey 30 ml
  • Rapeseed oil 30 g
  • Garlic 3 ząbki (~15 g)
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Smoked paprika 1 łyżeczka (~2 g)
  • Marjoram 2 g
💰 Szacowany koszt dania: ~7.82 PLN (1.95 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Remove the pork neck from the packaging and place it on a cutting board. Use a sharp knife to remove only the very thick pieces of hard fat, leaving a thin layer (this adds juiciness). If the piece is very uneven, trim the thickest spots to make the thickness more uniform — this will ensure even frying.

Ingredients: pork neck
Use a plastic or wooden cutting board and a large, sharp knife. Do not cut off all the fat — too lean a piece will be dry.

Marinade

2

In a large bowl, mix together mustard (60 g), honey (30 g), rapeseed oil (30 g), crushed garlic (15 g), freshly squeezed lemon juice (from 60 g lemon), salt (8 g), black pepper (2 g), and thyme (2 g). Whisk vigorously with a whisk or fork until a smooth, homogeneous emulsion forms. Set aside 30 g of the marinade in a separate bowl — it will be used as a glaze at the end of grilling; use the rest to rub onto the meat.

Ingredients: Mustard, Honey, Rapeseed oil, Garlic, Lemon, Salt, Black pepper, Thyme
Use a metal or glass bowl and a whisk. When pouring the marinade for the glaze, make sure that this portion does not come into contact with raw meat or boil it before use.
3

Rub the pork neck with the marinade — use a kitchen brush or your hands (wear gloves). Massage the marinade into the cuts and the fatty areas to allow it to penetrate the meat. Place the rubbed meat in a resealable plastic wrap or a flat dish and cover tightly.

Ingredients: pork neck, Mustard, Honey, Garlic
If you don't have a brush, use a spoon, but do it quickly and accurately. After contact with raw meat, wash your hands and tools thoroughly.
4

Marinate the pork neck for at least 30 minutes at room temperature (if you plan to marinate longer — cover and place in the fridge for up to 12 hours). After 30 minutes, the marinade will start to tenderize the surface of the meat and the flavors will penetrate; a shorter marinade will result in a less intense taste.

Ingredients: pork neck
For a shorter barbecue, 30–60 minutes is enough. If you marinate for longer than 2 hours, store the meat in the refrigerator on the bottom shelf.

Grilling

5

Preheat the grill to medium-high heat (about 200–220°C). If you are using a charcoal grill, wait until the briquettes are covered with white ash and move some of the coals to the side to create direct and indirect heat zones. If you have a thermometer on the grill, aim for 200–220°C. Clean the grates with a brush and oil them with a little oil on a paper towel using tongs.

Use grilling gloves, long tongs, and a grill brush. Properly preparing the grill prevents the meat from sticking.
6

Place the pork neck directly over the heat source to sear it and achieve color — cook for 3–4 minutes on each side until a dark, caramelized crust forms. Turn the meat only once or twice to avoid damaging the crust. You will recognize the readiness of the searing phase by the distinct dark grill marks and the pleasant sweet-spicy aroma of honey-mustard.

Ingredients: pork neck
Use tongs, do not pierce with a fork (the juices will not escape). Watch the color — if it’s burning (flames), move to medium heat.
7

After browning, move the pork neck to a part of the grill with medium/lower heat (indirect heat). Grill covered for 20–30 minutes, turning every 6–8 minutes to ensure the meat heats evenly and doesn't burn. The goal is to reach an internal temperature of 70–75°C (measure with a kitchen thermometer inserted into the thickest part). If you don't have a thermometer — press the meat: it should be firm but not hard; the juices should be slightly clear.

Ingredients: pork neck
Use a meat thermometer for precision. If you are using a charcoal grill, add coals in a different spot, not directly under the meat.
8

In the last 4–5 minutes, brush the pork neck with the glaze set aside earlier (30 g of marinade reserved in step 2). If the glaze has come into contact with raw meat, bring it to a boil for 1–2 minutes in a small saucepan before using. After brushing, wait for the glaze to caramelize — it should become shiny and sticky, but not burnt.

Ingredients: Mustard, Honey
Use a pastry brush. Do not apply raw marinade directly from the bowl onto the cooking meat — risk of bacteria.

Resting and Serving

9

After removing the pork neck from the grill, set it on a cutting board and loosely cover it with aluminum foil for 8–10 minutes. Resting will allow the juices to distribute evenly, making the meat juicier. Then, slice the meat across the grain (at a 30–45° angle), with the thickness according to preference — 5–7 mm is a good compromise.

Ingredients: pork neck
Use a long, sharp knife and a cutting board with a grip. Do not cut the meat immediately after taking it off the grill — too much juice will escape.
10

Serve the slices of pork neck drizzled with a bit of the remaining glaze or with lemon on the side. You can sprinkle a little marjoram or smoked paprika just before serving (optional) for aroma and decoration. Serve with roasted young potatoes, a salad of seasonal vegetables (e.g. lettuce, radish, cucumber), or pearl barley.

Ingredients: Marjoram, Smoked paprika, Lemon
Additionally, you can add marjoram or smoked paprika to enhance the flavor/texture. Arrange the meat on a warm plate to keep it warm for longer.

Fun Fact

💡

Pork neck is one of the most popular cuts of meat for grilling in Poland — the fat interspersed with the muscle keeps the piece juicy even after longer grilling. The honey-mustard combination is a modern twist on the traditional Polish marinade.

Best for

grill majówka rodzinny obiad

Tips

🍽️ Serving

Slice the meat thinly and arrange it on a warm platter. Serve with tangy accompaniments (pickles, sorrel sauce, arugula salad) to cut through the sweetness of the honey. A good side dish is pearl barley with butter and dill or young roasted potatoes with rosemary. For drinking, we recommend a light, refreshing pale beer or rhubarb compote in the spring season.

🥡 Storage

Store sliced meat in an airtight container in the refrigerator for up to 2 days. To reheat — gently warm in the oven at 150°C for 10–15 minutes covered with foil to prevent drying out. You can also freeze slices in portions for up to 3 months; thaw slowly in the refrigerator and refresh on the grill or in a pan, brushing with a little oil.

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