Recipe for: Grilled pork neck in honey marinade - photo 1
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Recipe for: Grilled pork neck in honey marinade

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 2 wyświetleń ~16.40 PLN * - (0)
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Description

Juicy pork neck marinated in a sweet and spicy marinade based on honey and mustard, with the addition of paprika and thyme. The dish combines traditional Polish flavors (honey, mustard, pork) with grilling techniques, resulting in a slightly caramelized crust and tender interior. It pairs well with young potatoes with dill, cucumber and yogurt salad, or horseradish as a spicy addition. It looks impressive — slices of pork neck with distinct grill stripes, caramelized glaze, and green parsley as a contrast. Perfect for spring outdoor gatherings when young vegetables and fresh herbs are available.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pork neck 1200 g
  • Honey 100 ml
  • Mustard 50 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 30 ml
  • Garlic 3 ząbki (~15 g)
  • Onion 1 szt. (~150 g)
  • Ground hot pepper 2 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 10 g
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek (~15 g)
  • Grated horseradish 30 g
💰 Szacowany koszt dania: ~16.40 PLN (4.10 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare a bowl with a capacity of about 1 liter. Pour honey into the bowl (if it is crystallized, heat it for 10–15 seconds in the microwave or in a water bath, do not exceed 40°C), add mustard, canola oil, and apple cider vinegar. Squeeze or press garlic through a garlic press and add it to the bowl. Add sweet paprika, hot paprika, thyme, salt, and pepper. Whisk vigorously with a whisk or fork for about 30 seconds until the ingredients are combined and a smooth, slightly runny marinade is formed.

Ingredients: Honey, Mustard, Rapeseed oil, Apple cider vinegar, Garlic, sweet paprika, Thyme, Salt, Black pepper
Use a metal or glass bowl and a whisk. If you don't have a microwave, warm the honey in the jar in a pot of warm (not boiling) water. Be careful not to overheat the honey — it will lose its aroma.
3

Cover the dish with plastic wrap or seal the bag tightly and place it in the refrigerator or a cool place for at least 30 minutes. If you have more time — marinate for 4–12 hours for a deeper flavor. Before placing on the grill, take the meat out for 20–30 minutes to reach room temperature — this will ensure it grills evenly.

Ingredients: pork neck, Honey, Mustard
If you plan to grill in a short time, at least 30 minutes of marinating gives a noticeable flavor. Do not leave the meat at room temperature for longer than 2 hours.

Meat preparation

2

Prepare the pork neck: if the piece is thicker, cut it into slices about 2–2.5 cm thick or leave it whole if you prefer. Remove larger, hanging pieces of fat, but leave a thin layer that will ensure juiciness. Shallowly score the surface of the meat with diagonal cuts (about 3–4 mm deep) every 2–3 cm — this will help the marinade penetrate. Place the meat in a large, flat dish or a ziplock bag and pour in the marinade. Massage the meat with your hands (in disposable gloves or with a quick dip of your hands) for 3–5 minutes to allow the marinade to get into the cuts and settle evenly.

Ingredients: pork neck, Honey, Mustard, Rapeseed oil, Apple cider vinegar, Garlic, sweet paprika, Thyme, Salt, Black pepper
Use a large flat baking dish or a marinating bag. If you don't want to touch the meat with your hands, use a silicone spatula. A common mistake: not scoring the skin — this makes it harder for the marinade to penetrate.

Grilling

4

Preheat the grill (charcoal or gas) to medium-high heat (Grill around 200°C). Clean the grill grates with a brush and lightly oil them with canola oil using a brush or a paper towel soaked in oil, held with tongs — this will prevent sticking. If you are using a charcoal grill, wait until the coals are covered with white ash.

Ingredients: Rapeseed oil
Use a grill or kitchen thermometer if you have one. The best is a grill with a lid to control heat circulation. Tools: meat tongs, grill brush, basting brush.
5

Place the pork neck on a hot grill and sear each side for 3–4 minutes without moving it — a nice brown, slightly caramelized surface should appear. Then move the meat to the indirect heat zone and close the lid. Grill for 20–25 minutes, turning every 6–8 minutes for even cooking. In the last 5 minutes, brush the meat with the remaining marinade (set aside some marinade before it comes into contact with raw meat — do not use raw for glazing without cooking), to achieve a glossy crust. Aim for an internal temperature of 70–72°C measured at the thickest part of the pork neck; the juices should run clear, and the meat should be firm yet springy.

Ingredients: pork neck, Honey, Rapeseed oil
Use a meat thermometer — it's the most reliable method. If you don't have one, check by pressing with your finger: the meat should be firm, and the juices clear. Be careful with honey glaze — sugars can easily burn, so apply it towards the end of grilling.

Grilling - sides

6

While the pork neck is cooking, prepare the onion: cut the onion into thick rings (about 1–1.5 cm). Brush them with a little canola oil and place them on the grill next to the meat. Grill for 6–8 minutes on each side until they are soft and slightly charred (translucent with brown edges).

Ingredients: Onion, Rapeseed oil
Use a vegetable tray or directly on the grill. The rings break apart easily — turn them carefully with a spatula or tongs.

Resting and Slicing

7

After removing the meat from the grill, set the pork neck on a cutting board and loosely cover it with aluminum foil. Let it rest for 8–10 minutes to allow the juices to distribute evenly throughout the meat. After resting, slice the pork neck diagonally at a 45° angle, about 1 cm thick — this will make the slices more tender.

Ingredients: pork neck
Use a sharp knife for cutting meat and a wooden board. Do not cut immediately — you will lose most of the juices. A common mistake: cutting right after taking it off the grill.

Serving

8

Arrange the slices of pork neck on a large plate or board. Place the grilled onions next to them. Sprinkle with finely chopped parsley (optional) and serve grated horseradish in a small bowl as a spicy addition. If you like, drizzle the meat with a few drops of fresh lemon juice — it will add freshness.

Ingredients: pork neck, Onion, Parsley, Grated horseradish
Serve with bowls of the remaining marinade, yogurt sauce, or young potatoes. Use fresh parsley for decoration. Tools: knife, serving spoon.

Fun Fact

💡

In Poland, a marinade with honey and mustard is a traditional combination found especially in the Greater Poland and Podlaskie regions, where honey was commonly used as a preservative and sweetener. Honey adds juiciness and helps achieve a nice, caramelized crust.

Best for

majówka rodzinne grillowanie świętowanie wiosennych spotkań

Tips

🍽️ Serving

Serve the slices of pork neck warm, preferably with young potatoes with dill, cucumber salad, and a sour addition (e.g., horseradish). Leave room for sauces — yogurt with dill or mustard will pair perfectly. If serving at a party, slice the meat fairly thin (about 0.8–1 cm) so guests can easily pick up pieces.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat: warm in the oven at 150°C for 10–12 minutes covered with aluminum foil to prevent the meat from drying out. You can also briefly sauté the slices in a pan with a little oil, but avoid high temperatures to prevent burning the glaze.

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