Recipe for: Grilled Pork Neck in Honey-Marjoram Glaze - photo 1
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Recipe for: Grilled Pork Neck in Honey-Marjoram Glaze

Spicy Main dishes Grilling 420 min Medium 33 views ~15.25 PLN * - (0)
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Description

Juicy grilled pork neck in an aromatic honey-marjoram glaze is a perfect summer dish for the garden, a long weekend, or a barbecue gathering. The pork neck (a cut from the shoulder of the pig) remains tender while grilling due to its marbling, and the glaze made of honey, mustard, garlic, and dried marjoram creates a sweet-herb, slightly sticky coating with a golden sheen. Serve with grilled peppers, lemon wedges for squeezing, and fresh thyme as a garnish. The dish combines traditional Polish flavors (marjoram, honey) with grilling techniques, looks impressive on the plate, and has a well-balanced sweetness and herbal note.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pork neck 1200 g
  • Honey 60 ml
  • Rapeseed oil 30 g
  • Garlic 3 clove (~15 g)
  • Mustard 30 g
  • Lemon 0.8 pcs (~60 g)
  • Red bell pepper 2.2 pcs (~400 g)
  • 🌿 Spices
  • Salt 10 g
  • Black pepper 4 pinch (~2 g)
  • Dried marjoram 3 tsp (~6 g)
  • ✨ Optional
  • Fresh thyme 30 g
  • Butter 20 g
💰 Estimated dish cost: ~15.25 PLN (3.81 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the meat and portioning

1

Take the pork neck out of the fridge and dry it with a paper towel. Place the meat on a cutting board and, using a sharp knife, cut it into slices about 18-22 mm thick (thick chops will brown more evenly). If there is a thick layer of external fat, make a few diagonal cuts in the fat (do not cut too deep) so that the fat melts evenly while grilling.

Ingredients: pork neck
Use a sharp knife and a stable cutting board. Cutting to an even thickness helps with uniform grilling. A common mistake: slices that are too thin (will dry out) or too thick (will be raw inside).

Marinade

2

Prepare the marinade: in a bowl, combine canola oil, honey, mustard, dried marjoram, finely chopped garlic (3 cloves), and the juice squeezed from half a lemon (about 30 g of juice). Add 6 g of marjoram and 2 g of freshly ground pepper. Mix well with a fork or whisk until you achieve a uniform emulsion. Before adding the meat, pour about 40 g (2–3 tablespoons) of the marinade into a separate cup - this will be the base for the glaze (important: this reserved portion has not come into contact with raw meat).

Ingredients: Rapeseed oil, Honey, Mustard, Dried marjoram, Garlic, Lemon, Black pepper
Use a stainless steel or glass bowl and a tablespoon. Setting aside part of the marinade in a separate container is key — this reserve will be safe for cooking as a glaze. Do not use this reserve if it has come into contact with raw meat.
3

Rub the pork neck slices with salt (spread evenly on both sides, total amount of salt about 10 g) and a bit of pepper. Place the slices in a large bowl or marinating dish and pour the remaining marinade (the one that came into contact with the meat - not the reserved one) over them. Massage the meat with your hands in rubber gloves or use a spoon until the marinade evenly coats each slice.

Ingredients: pork neck, Salt, Black pepper, Rapeseed oil, Honey, Mustard, Dried marjoram, Garlic, Lemon
Use disposable gloves or wash your hands thoroughly after handling raw meat. Sealed containers or ziplock bags speed up marinating and make storage easier.
4

Close the container or cover it with foil and place it in the refrigerator for a minimum of 2 hours, ideally 4–8 hours, but best overnight (8–12 hours). If you marinate for less than 2 hours, the meat will lose some of its flavor. Before grilling, take the meat out of the refrigerator for 30–40 minutes to reach a temperature close to room temperature.

Ingredients: pork neck
Use a refrigerator at a temperature of about 4°C. If you're short on time, 2 hours will suffice, but longer marinating will enhance the flavor. Take the meat out earlier to avoid a cold center (the temperature difference before grilling extends the cooking time).

Preparing the grill and vegetables

5

Preheat the grill to medium-high heat (about 200–220°C at the grill surface). Clean the grill grate with a grill brush and lightly brush with reserved oil (use a brush and a piece of paper or a towel soaked in oil). Cut the bell pepper into quarters, remove the seeds, drizzle lightly with oil, and sprinkle with a minimal amount of salt (evenly). If you have a charcoal grill — wait until the coals are evenly glowing and there are no high flames.

Ingredients: Red bell pepper, Rapeseed oil, Salt
The best is a sturdy grill brush and a silicone brush. Avoid direct flame touching the meat (this causes charring). When using a charcoal grill, spread the coals to have a medium heat area for finishing the meat.

Grilling

6

Place the pork neck slices on a preheated grill directly over the heat source. If the slices are about 2 cm thick: start by searing them strongly for 3–4 minutes on each side, until clear grill marks and a light crust appear. Then move the meat to a cooler part of the grill (indirect heat) and grill for another 4–6 minutes on each side, until the meat is firm and the juices run clear. Total time for 2 cm thickness: about 12–16 minutes. Check the internal temperature – it should reach about 70°C (no raw center).

Ingredients: pork neck
Use tongs to turn the meat (do not pierce with a fork, as the juices will escape). A meat thermometer provides the greatest certainty (insert it into the thickest part). A common mistake: turning too often – allow the meat to brown before flipping it.

Glaze

7

During the last 6–8 minutes of grilling, prepare the glaze: in a small saucepan, heat the reserved marinade (about 40 g) over low heat for 2–3 minutes until it thickens and starts to bubble slightly — this will eliminate the risk of bacteria. If you are using butter (optional), add it at the end, remove from heat, and stir to achieve a glossy finish. When the meat is close to being done, brush the glaze on in a thin layer every 2–3 minutes to create a shiny coating.

Ingredients: Honey, Dried marjoram, Mustard, Butter, Rapeseed oil
Use a small saucepan and a spoon or brush to apply the glaze. Do not apply raw marinade straight from the bowl – always heat the reserved portion. Be careful not to burn the honey (too high temperatures will alter the flavor and cause a bitter aftertaste).

Grilling vegetables

8

Place the pepper quarters on the grill skin-side down. Grill for 3–4 minutes over high heat until the skin starts to blacken slightly and soften, then turn and grill for another 3–4 minutes until the pepper softens and browns. The pepper can be removed earlier or later depending on preference (softer versus crunchy).

Ingredients: Red bell pepper, Rapeseed oil, Lemon, Salt
Use tongs to turn the vegetables. If the pepper is burning too quickly, move it to a cooler part of the grill. For better flavor, you can drizzle the pepper with a few drops of lemon juice after removing it from the grill.

Resting and Slicing

9

After removing the pork neck from the grill, transfer the meat to a cutting board and loosely cover it with aluminum foil. Let it rest for 5–10 minutes to allow the juices to redistribute evenly. Only after this step, slice the meat against the grain (vertically to the slice), which will result in more tender pieces.

Ingredients: pork neck
Use a sharp knife for cutting and a board to collect the juices. Do not cut immediately after removing from the grill — this will release the juices and the meat will be dry.

Serving

10

Serve the slices of pork neck drizzled with the remaining glaze, alongside grilled quarters of bell pepper and lemon wedges for squeezing. Sprinkle with fresh thyme (optional) for aroma and decoration. Serve the dish on warm plates with sides: bread or millet as a summery touch.

Ingredients: pork neck, Red bell pepper, Lemon, Fresh thyme
Use a wide plate to highlight the meat and vegetables. Additionally, you can add a sour component (e.g. pickles or a yogurt-based sauce) if you want to balance the sweetness of the honey.

Fun Fact

💡

Pork neck is one of the most popular meats for grilling in Poland due to its marbling — the internal fat melts during cooking, giving the meat an exceptional juiciness. The use of marjoram is a traditional Polish solution; this herb has often accompanied pork for centuries.

Best for

Majówka Letnie spotkanie z przyjaciółmi Grill w ogrodzie

Tips

🍽️ Serving

Serve the pork neck right after resting, while it is still warm. Add lemon wedges for drizzling — the acidity will balance the sweetness of the glaze. Fresh thyme or parsley will add freshness. As a side, I suggest simple boiled potatoes, cucumber salad, or herbed millet.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 48 hours. To reheat, use an oven preheated to 160°C and heat for 8–10 minutes covered, to prevent the meat from drying out. Do not reheat multiple times. Serve the glaze separately if you want to maintain the shine of the meat.

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