Recipe for: Grilled pork neck in mustard marinade with bulgur and asparagus - photo 1
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Recipe for: Grilled pork neck in mustard marinade with bulgur and asparagus

Pikantne Main Dishes Regional Cuisine of Poland Grilling 60 min Medium 4 wyświetleń ~52.24 PLN * - (0)
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Description

Juicy pork neck marinated in a mustard-based, slightly sweet and spicy marinade, served with aromatic spelt and grilled asparagus. This dish combines the Polish homey flavor of pork neck with the finesse of mustard and the spring touch of fresh asparagus. The marinade of mustard and garlic creates a crispy crust after grilling, while the spelt provides an earthy, full flavor and a hearty addition. This dish is perfect for a garden grill, a family dinner, or a spring table gathering; it looks impressive — slices of meat with a golden crust, alongside green asparagus and shiny spelt, complemented by fresh parsley and optional horseradish for a spicy touch.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pork neck 800 g
  • Mustard 80 g
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Onion 1 szt. (~150 g)
  • Barley groats 200 g
  • Asparagus 400 g
  • Butter 30 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 10 g
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Parsley 0.5 pęczek (~15 g)
  • Horseradish 30 g
💰 Szacowany koszt dania: ~52.24 PLN (13.06 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a large bowl, combine mustard (80 g), rapeseed oil (30 g), juice from half a lemon (about 30–40 g of juice), crushed garlic (15 g), sweet paprika (10 g), marjoram (4 g), salt (8 g), and pepper (2 g). If you want a sweeter balance, add honey (30 g). Mix everything vigorously with a spoon until the ingredients combine into a uniform, slightly thick emulsion.

Ingredients: Mustard, Rapeseed oil, Lemon, Garlic, sweet paprika, Marjoram, Salt, Black pepper, Honey
Use a large bowl and a whisk or spoon. If you have one, use a lemon zester and a garlic press — this will help achieve a uniform consistency. Do not add too much oil; the marinade should be thick enough to coat the meat.
2

Prepare the meat: rinse the pork neck under cold water and dry it with a paper towel. If the piece is larger, divide it into 4 equal portions (about 200 g each). With a sharp knife, gently score the meat diagonally every 1–2 cm on the surface (do not cut all the way through) — the scores will help the marinade penetrate deeper.

Ingredients: pork neck
Use a cutting board and a sharp knife. The cuts should be shallow (about 3–5 mm). Do not salt the meat before cutting to prevent too much moisture from leaking out.
3

Rub the pieces of pork neck with the prepared marinade: place the meat in a wide dish or a zip-lock bag, pour in the marinade, and with your hands (or disposable gloves) thoroughly coat each piece, pressing the marinade into the cuts. Cover with plastic wrap and set aside in the refrigerator for at least 30 minutes, and if you can — for 2–3 hours. After 30 minutes, the meat should feel noticeably cooler and coated with the marinade.

Ingredients: pork neck, Mustard, Honey, Garlic, Lemon
Use gloves or a spoon for coating. If you are using a bag, push out the air and seal it — the marinade penetrates the meat better. If you're short on time, 30 minutes will suffice; marinating for longer, up to 12 hours, enhances the flavor.

Barley groats

4

In the meantime, prepare the pearl barley: place the pearl barley (200 g) in a sieve and rinse under running water until the water runs clear. Drain the excess water. In a medium pot, melt the butter (30 g) over medium heat, add the pearl barley, and toast for 2–3 minutes, stirring — this will bring out the nutty aroma.

Ingredients: barley groats, Butter
Use a pot with a thick bottom (diameter 18–20 cm). Toasting the groats doesn't take long — make sure it doesn't burn.
5

After toasting, pour hot water over the pearl barley in a ratio of about 1 part barley to 2.5–3 parts water (for 200 g of barley, add 500–600 ml of water). Add a pinch of salt (about 3 g). Bring to a boil, cover, and reduce the heat to the minimum. Cook for 35–40 minutes, until the grains are soft but not falling apart. If the water evaporates and the barley is not soft, add 50–100 ml and press for another 5–10 minutes.

Ingredients: barley groats, Salt, Butter
Use a lid and set the burner to low heat. The spelt is ready when the grain has no hard core after being crushed and has a creamy but not mushy consistency.
10

When the pearl barley is soft, remove the pot from the heat and let it sit covered for 5 minutes to allow the grains to finish cooking. Check the consistency: the grains should be soft, slightly creamy, not hard in the center. If too dry, add 1–2 tablespoons (15–30 g) of butter and stir.

Ingredients: barley groats, Butter, Salt
Use a fork to fluff the groats before serving. Season well with salt and optionally add a bit of butter for shine.

Grilling

6

Preheat the grill or grill pan: for a charcoal grill, prepare a medium-high heat (grill temperature about 200–220°C). Heat the grill pan to high temperature for 5 minutes. If using a charcoal grill, create a direct heat zone (side) to avoid burning the meat.

Use a grill thermometer or check the temperature with your hand: at 200°C you can hold your hand ~2–3 seconds above the grill. The grill pan should be very hot and dry.
7

Take the meat out of the fridge 10 minutes before grilling so it’s not ice-cold inside. Place the pork neck pieces on the grill and cook without moving them for 6–8 minutes on one side — watch for the edges to start browning and a clear crust to form. Flip and grill for another 6–8 minutes. If the pieces are thicker than 2.5 cm, after searing, move them to the side of the grill and cook at a lower temperature for an additional 6–10 minutes.

Ingredients: pork neck
Use tongs to turn the meat (do not pierce it to avoid releasing juices). If you have a kitchen thermometer, the meat is ready at 70–72°C in the thickest part. Alternatively: when pressed, the meat should be firm, and the juices that flow out should be clear — without any pink tint.
8

In the last 6–8 minutes of grilling, place sliced thick rings of onion (150 g) and asparagus (400 g) on the grill. Drizzle the asparagus with a little oil (a few ml) and sprinkle with salt. Grill the asparagus for 3–4 minutes on each side until they are tender-crisp and make a slight sound when bent; the onion should caramelize and be soft when pierced with a fork.

Ingredients: Onion, Asparagus, Rapeseed oil, Salt
Arrange the asparagus crosswise on the grill or use a grilling tray to prevent them from falling through. The onion should be sliced into 1–1.5 cm rings.

Resting and Slicing

9

After removing the meat from the grill, let it rest on a board for 5–8 minutes under a light foil (loosely covered) so that the juices distribute evenly. Then slice the meat across the grain (against the cuts) into 5–7 mm thick slices — this will ensure the slices are tender and juicy.

Ingredients: pork neck
Use a sharp knife for cutting meat and a cutting board. Do not cut immediately after removing from the grill — juices would flow out and the meat would become dry.

Serving

11

On a plate, place a portion of barley, next to it arrange slices of pork neck, on top place a few grilled asparagus and a ring of onion. Sprinkle with finely chopped parsley (optional 15 g). Serve with a teaspoon of grated horseradish (optional 30 g) on the side for those who want it.

Ingredients: barley groats, pork neck, Asparagus, Onion, Parsley, horseradish
Use a flat plate for an aesthetic presentation. If you are adding horseradish, serve it separately so it doesn't overpower the delicate flavor of the meat.

Final Tips

12

Taste and season with salt or freshly ground pepper if needed. Do not use the marinade that came into contact with raw meat as a sauce — if you want a mustard sauce, set aside 2 tablespoons of the marinade before adding the meat and bring it to a boil with 50 ml of water for 2–3 minutes.

Ingredients: Mustard
Use a meat thermometer if you are a beginner — it's the most reliable way to achieve perfect doneness. Grilling for too long will dry out the pork neck.

Fun Fact

💡

Mustard has been a popular condiment in Polish cuisine since the 18th century; marinating meat in mustard is a traditional method of imparting intense flavor and protecting it from drying out during roasting and grilling.

Best for

grill rodzinny obiad wiosenne spotkanie

Tips

🍽️ Serving

Serve the pork neck sliced into thin pieces so that everyone can take a piece with nice crackling. Complement the plate with a spoonful of horseradish for those who enjoy spiciness and a few slices of fresh lemon. Pickled cucumbers or a young cabbage salad pair well.

🥡 Storage

Store leftovers in the fridge for up to 2 days in an airtight container. For reheating, use an oven preheated to 160°C and cover with foil, heat for 10–15 minutes to prevent the meat from losing its juices. The groats can be stored for up to 3 days; before reheating, add a tablespoon of water or butter.

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