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Recipe for: Pork neck in honey and garlic marinade

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 4 wyświetleń ~34.87 PLN - (0)
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Description

Juicy pork neck marinated in a sweet and spicy mixture of honey, garlic, and apple cider vinegar with a Polish touch of marjoram and optional fresh thyme. The dish combines the intense flavor of fattier meat with a shiny, slightly caramelized honey glaze, which can be served with buckwheat or young potatoes and seasonal vegetables (spring asparagus, young carrots). The marinade adds aroma, and a brief sear before baking creates a crispy crust; the flavor is sweet and spicy, aromatic, and the presentation is impressive — slices of pork neck glistening with sauce and sprinkled with fresh thyme.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pork neck 800 g
  • Honey 60 ml
  • Garlic 6 ząbków (~30 g)
  • Apple cider vinegar 30 ml
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2.5 łyżeczki (~5 g)
  • Marjoram 2 g
  • ✨ Opcjonalne
  • Mustard 30 g
  • Thyme 30 g
💰 Szacowany koszt dania: ~34.87 PLN (8.72 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the pork neck out of the fridge 20–30 minutes before cooking to reach room temperature — this will ensure even roasting. Place the meat on a cutting board and pat it dry with paper towels. If the piece is thick, cut it into slices about 2 cm thick: hold the knife perpendicular to the grain and cut with a decisive motion. Leave the slices whole or, if you prefer, make cuts on the edge of the fat every 1 cm (do not cut into the meat) so that the fat shrinks nicely during roasting.

Ingredients: Pork neck
Use a large, sharp knife and a stable cutting board. Drying the meat is key — a wet surface will not sear well.

Marinade

2

In a large bowl, combine honey (60 g), pressed garlic (30 g), apple cider vinegar (30 ml), rapeseed oil (30 g), smoked paprika (5 g), marjoram (2 g), salt (12 g), and pepper (2 g). If you are using mustard (optional), add 30 g. Stir with a spoon or whisk until you achieve a smooth, slightly runny marinade. Taste a small amount with your hands (be careful with the garlic and salt) — the marinade should be distinctly sweet-garlicky with a gentle acidity from the vinegar.

Ingredients: Honey, Garlic, Apple cider vinegar, Rapeseed oil, Smoked paprika, Marjoram, Salt, Black pepper, Mustard
Use a larger bowl to mix the ingredients well. If the honey is very thick, heat it for 10–15 seconds in the microwave or over steam to make it easier to combine.

Marinating

3

Place the pork neck slices in a shallow dish or a large ziplock bag. Pour the marinade in so that each piece is coated. If using a dish, turn the slices every few minutes and massage the marinade into the meat with your fingers for 1–2 minutes to allow the ingredients to penetrate. Seal the bag or cover the dish with foil and refrigerate for at least 30 minutes (if you have time — up to 3 hours; a longer marinade will deepen the flavor).

Ingredients: Pork neck, Honey, Garlic, Apple cider vinegar, Rapeseed oil, Smoked paprika, Marjoram, Salt, Black pepper, Mustard
If you marinate for less than 30 minutes, the meat will absorb less flavor. Use disposable gloves to massage the marinade if you don't want the smell of garlic on your hands.

Sautéing

4

Heat a skillet (preferably cast iron or thick steel) over medium-high heat. Add 1 tablespoon of oil (15 g) and wait until it is well heated — the oil will shimmer slightly and begin to gently smoke. Remove the meat slices from the marinade (leave the excess in the bowl), carefully place them in the skillet, and fry for 3–4 minutes on each side until a golden, slightly crispy crust forms. Do not move the meat too often — allow the surface to form a brown crust.

Ingredients: Pork neck, Rapeseed oil
Use kitchen tongs to turn the meat. The pan should be hot — if the meat sticks tightly, wait 30 seconds longer, then it will release immediately.

Baking

5

Preheat the oven to 180°C (top and bottom). Transfer the seared pork neck slices to a baking dish in a single layer. Bring the remaining marinade to a boil in a small saucepan for 1–2 minutes to kill bacteria, then pour it over the meat or use it for basting during baking. Bake for 20–25 minutes depending on the thickness of the slices; the goal is to reach an internal temperature of about 70°C (measured with a thermometer).

Ingredients: Pork neck, Honey, Apple cider vinegar
If you don't have a thermometer, make a small incision in the thickest part — the juice should be clear, and the meat should not be pink inside. Don't overcook the meat — 20–25 minutes is usually enough for 2 cm thick slices.

Resting and glazing

6

Remove the pork neck from the oven and let it rest for 8–10 minutes under a loose cover of aluminum foil. During this time, the meat will redistribute its juices and become more succulent. Before serving, you can brush the slices with the evaporated marinade or reduced roasting sauce to achieve a glossy glaze.

Ingredients: Honey
Do not cut the meat immediately after taking it out of the oven — this is important for juiciness. Use a spoon to drizzle the glaze instead of baking it again.

Serving

7

Slice the pork neck diagonally against the grain to make it more tender. Arrange on a large plate or board, drizzle with the remaining glaze, and sprinkle with fresh thyme leaves (optional). Serve with buckwheat, young potatoes with dill, or seasonal asparagus; a light coleslaw of cabbage or cucumbers will enhance the flavor of the meat.

Ingredients: Pork neck, Thyme, Honey
Cutting diagonally against the grain shortens the muscle fibers — the slices will be softer. Use a sharp knife for clean cuts.

Fun Fact

💡

In Polish cuisine, pork neck has been valued for its flavor and juiciness for years — it has traditionally been roasted for holidays and larger celebrations. The addition of marjoram is a regional touch, often used to season pork in homes throughout Poland.

Best for

obiad rodzinny grill lub spotkanie przyjaciół

Tips

🍽️ Serving

Serve the meat slightly warm, not hot; add fresh herbs just before serving. Sour accompaniments (pickled cucumber, red cabbage salad) and pearl barley or buckwheat go well with this as a traditional Polish touch.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat, place the slices in a baking dish, cover with foil, and heat at 160°C for 10–15 minutes or in the microwave at 70% power in short intervals to avoid drying out.

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