Recipe for: Grilled Pork Neck with Red Currant Sauce - photo 1
← Recipes

Recipe for: Grilled Pork Neck with Red Currant Sauce

Spicy European cuisine Grilling 150 min Medium 0 views ~28.60 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Traditional Greater Polish grilled pork neck in a summer edition: juicy slices of pork neck marinated in a simple mixture of garlic, paprika, and thyme, served with a refreshing mousse made from fresh red currants. The dish combines the richness and depth of the meat with the tart freshness of the fruit, creating a harmonious flavor contrast and an impressive presentation. Perfect for family summer grilling, served with a simple cucumber salad and fresh herbs. It uses local ingredients available in Poland and fits into the regional Greater Polish way of preparing meat on the grill.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pork neck 800 g
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Red currants 300 g
  • Sugar 80 g
  • Butter 20 g
  • Mustard 30 g
  • 🌿 Spices
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 6 g
  • Thyme 4 g
  • ✨ Optional
  • Honey 30 ml
  • Parsley 30 g
  • Cucumber 1 pcs (~300 g)
💰 Estimated dish cost: ~28.60 PLN (7.15 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the meat: if the pork neck slices are thicker than 2 cm, cut them lengthwise or lightly pound them with a meat mallet through plastic wrap to achieve an even thickness of about 1.5–2 cm. Place the slices on a cutting board and pat them dry with a paper towel.

Ingredients: Pork neck
Use a cutting board and a meat mallet; pound through plastic wrap to avoid tearing the meat. Do not pound too hard — you only want to even out the thickness.
2

In a large bowl, pour in the rapeseed oil (30 g). Add sweet paprika (6 g), thyme (4 g), salt (6 g), black pepper (2 g), peeled and pressed garlic (15 g), and mustard (30 g). Mix the ingredients with a fork or whisk until a smooth paste forms.

Ingredients: Rapeseed oil, sweet paprika, Thyme, Salt, Black pepper, Garlic, Mustard
Use a large bowl (at least 2 l) and a whisk or spoon. If you don't have mustard, you can add a tablespoon of apple cider vinegar as a substitute for acidity.
3

Place the pork neck slices in a bowl with the marinade and coat each piece well, using your hand or a spoon. If you are using honey (optional), add it now (30 g) and mix again. Cover the bowl with plastic wrap and set it in the refrigerator for at least 2 hours, preferably for 3–4 hours. At room temperature, no longer than 30 minutes.

Ingredients: Pork neck, Honey, Rapeseed oil, sweet paprika, Thyme, Salt, Black pepper, Garlic, Mustard
Use disposable gloves or wash your hands thoroughly after mixing. Store in the refrigerator on the middle shelf. Marinating for 2-4 hours allows the ingredients to penetrate the meat; longer (e.g., overnight) will enhance the flavor, but do not exceed 24 hours.

Blackcurrant puree

4

Wash and dry the red currants (300 g). Place the fruit in a saucepan with a capacity of about 1–1.5 l, add sugar (80 g) and heat over medium heat, stirring occasionally, until the currants release their juice and the sugar dissolves (about 6–8 minutes).

Ingredients: red currants, Sugar
Use a wide saucepan to heat the fruit evenly. Stir with a wooden spoon to prevent burning.
5

When the fruit breaks down (after about 8–10 minutes), reduce the heat and strain the mixture through a sieve into a clean pot, pressing with a spoon to separate the seeds and skins. You can also blend and strain for a smooth puree. If the puree is too sour, add another 1–2 teaspoons of sugar and heat for a minute.

Ingredients: red currants, Sugar
Use a fine-mesh sieve and a spatula. Hold the sieve with a spoon and press the mixture until only the pulp remains.
6

Add butter (20 g) to the strained puree and stir over low heat until the butter melts and the mixture becomes glossy. Taste and season with a pinch of salt or additional sugar if needed. Set aside to cool.

Ingredients: Butter, red currants, Sugar, Salt
Use a wooden spoon. Butter makes the mousse creamier; do not cook for long after adding the butter, just mix and remove from heat.

Grilling

7

Preheat the grill: if using charcoal, prepare hot coals on one side to have direct and indirect heat zones; if using gas, set one zone to medium-high (about 200–220°C). Clean the grate and lightly oil it to prevent the meat from sticking.

Use grill tongs and a silicone brush to grease the grill. Check the temperature by holding your hand 10 cm above the grill: if you can hold it for 3-4 seconds, the temperature is high; 5-6 seconds is medium.
8

Take the pork neck out of the fridge 15–20 minutes before placing it on the grill to reach a temperature close to room temperature. Place the slices on the hot grill over direct heat. Grill the first side for 4–5 minutes until a nice, caramelized crust forms, then flip and grill the second side for 4–5 minutes. If the slices are thicker, after searing, move them to the indirect heat zone and cook for an additional 6–10 minutes.

Ingredients: Pork neck
Use tongs to turn the meat only once or twice; frequent flipping disrupts caramelization. To check for tenderness, use a kitchen thermometer — the meat should be about 70°C in the thickest part.
9

Two minutes before the end of grilling, brush each portion with a thin layer of red currant mousse (or a mixture of mustard and mousse for a sweet-spicy glaze). After brushing, let the meat caramelize for a moment, but be careful not to let the sugar in the mousse burn.

Ingredients: red currants, Mustard, Honey
Use a silicone brush for glazing. Do not leave the meat unattended after glazing, as the sugar in the glaze can quickly burn and become bitter.

Resting and Serving

10

After removing from the grill, place the slices on a plate and loosely cover with aluminum foil for 5–7 minutes to allow the juices to distribute evenly. In the meantime, prepare the cucumber salad: slice the cucumber (300 g) into thin rounds, mix with a pinch of salt and fresh chopped parsley (optional).

Ingredients: Cucumber, Parsley
Resting the meat is key to its juiciness. Use sharp knives to slice the cucumber and a small bowl to mix the salad.

Serving

11

On a plate, arrange the slices of pork neck, place 1–2 tablespoons of red currant puree next to it, and add a portion of cucumber salad. Sprinkle the meat with fresh, chopped parsley and serve immediately while the meat is still warm.

Ingredients: Pork neck, red currants, Parsley, Cucumber
Use a wide serving plate (diameter 26–28 cm) to nicely arrange the meat and sides. Additionally, you can serve a slice of rustic bread or roasted potatoes.

Fun Fact

💡

The Wielkopolska grilling tradition often combined fatty pieces of meat with sour additions (e.g. pickled cucumber or fruits) — the sour addition helped to 'cut through' the fattiness and refresh the palate.

Best for

letnie grillowanie rodzinny obiad na świeżym powietrzu majówka

Tips

🍽️ Serving

Serve the pork neck hot, with the sauce in a separate bowl so everyone can season their portion. It pairs well with roasted potatoes, fresh salad, and a light wheat beer or cool rhubarb compote.

🥡 Storage

Store leftover meat in an airtight container in the fridge for up to 2 days. Keep the currant puree in the fridge for up to 4 days. To reheat the meat, use an oven preheated to 150°C for 8–12 minutes to avoid drying it out. It is not recommended to grill meat that has already been reheated multiple times.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Silesian dumplings with roasted tomato sauce and fresh thyme 75 min

Silesian dumplings with roasted tomato sau...

European cuisine
Grilled cod loin with tomato and cucumber salsa 35 min

Grilled cod loin with tomato and cucumber ...

Main dishes
Creative Casserole 'Clean Fridge' 45 min

Creative Casserole 'Clean Fridge'

Main Dishes
Lamb Burgers with Feta 45 min

Lamb Burgers with Feta

European cuisine
Tacos Al Pastor with Grilled Pineapple and Salsa Verde 90 min

Tacos Al Pastor with Grilled Pineapple and...

Latin American cuisine
Rustic Galette with Wild Mushrooms, Goat Cheese, and Thyme 110 min

Rustic Galette with Wild Mushrooms, Goat C...

Main Dishes

Recipe Categories

European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Grilling
Grilling

Grilling is the art of preparing dishes over an open flame - the taste of summer and outdoor gatherings. Recipes for grilled meats: beef steak, pork neck, BBQ ribs, and chicken wings. Marinades that tenderize meat and add flavor: herb, Asian, honey-mustard. Grilled vegetables: bell peppers, zucch...

See all recipes in this category
Advertisement