Recipe for: Grilled Pork Neck Skewers with Young Asparagus and Bell Pepper - photo 1
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Recipe for: Grilled Pork Neck Skewers with Young Asparagus and Bell Pepper

Pikantne Snacks Grilling Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~7.46 PLN * - (0)
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Description

A modern Polish variation on classic skewers: juicy pork neck marinated in a honey-mustard glaze with garlic and thyme, skewered with young peppers and asparagus. The dish combines the meaty richness of pork neck with the spring freshness of asparagus and the sweetness of peppers; served on a board with a slice of lemon and chopped parsley, it looks rustic and modern. Perfect as a snack for a May Day celebration or as a starter before the main course at a barbecue party; it tastes great with a light yogurt sauce or buttermilk. Visually, it attracts attention with the contrast of green and red against the golden meat.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pork neck 800 g
  • Onion 2 szt. (~300 g)
  • Pepper 400 g
  • Asparagus 200 g
  • Garlic 4 ząbki (~20 g)
  • Rapeseed oil 45 g
  • Mustard 30 g
  • Honey 20 ml
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Sweet paprika 4 g
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~7.46 PLN (1.87 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a medium bowl, combine canola oil, mustard, honey, and lemon juice. Crush the garlic with a knife or press it through a garlic press and add it to the bowl. Add sweet paprika, thyme, salt, and pepper. Mix with a spoon until you achieve a uniform emulsion (the mixture should be liquid, slightly sticky from the honey).

Ingredients: Rapeseed oil, Mustard, Honey, Lemon juice, Garlic, sweet paprika, Thyme, Salt, Black pepper
Use a medium bowl and a wooden spoon or whisk. If the honey is very thick, warm it briefly in a water bath (to about 40°C) to make it easier to combine. Do not use hot liquids, as they will destroy the flavor of the mustard.

Meat preparation

2

Pat the pork neck dry with paper towels. Cut it into pieces about 2-3 cm on each side and make sure they are of uniform size so they grill evenly. Transfer the pieces of meat to a bowl with the marinade and gently mix, ensuring each piece is coated — use kitchen gloves or 2 spoons. Set aside for at least 20 minutes at room temperature (you can also leave it in the fridge for up to 2 hours, then take it out 30 minutes before grilling).

Ingredients: pork neck, Rapeseed oil, Mustard, Honey, Garlic, Lemon juice, sweet paprika, Thyme, Salt, Black pepper
Use a sharp knife and a cutting board. Do not cut the pieces too small (they will be dry) or too large (they will be raw in the middle). Marinating for 20–40 minutes is enough for the pork neck; longer (a few hours) will deepen the flavor.

Preparing the vegetables

3

Cut the bell pepper into squares of about 3x3 cm. Peel the onion and cut it into quarters so that the layers do not fall apart. Snap off the tough ends of the asparagus, and if they are very long, cut them in half. Drizzle the vegetables with a little canola oil and lightly salt them (about 1 g of salt per 100 g of vegetables).

Ingredients: pepper, Onion, asparagus, Rapeseed oil, Salt
Use a sharp knife and a large cutting board. Asparagus does not need to be peeled, just snap off the tough ends. The vegetables can be prepared in advance and kept in a bowl in the refrigerator.

Assembly

4

If you are using wooden skewers, soak them in cold water for 20–30 minutes to prevent them from cracking on the grill. Alternate threading a piece of pork neck, a piece of bell pepper, a piece of onion, and a piece of asparagus — arrange the ingredients loosely, leaving about 1 cm between the pieces so that hot air can circulate around them and they brown nicely. Prepare 8-10 skewers so that each has a similar amount of ingredients.

Ingredients: pork neck, pepper, Onion, asparagus
Use wooden or metal skewers. If you don't have sticks, you can use reusable metal skewers. Don't pack too tightly — the meat shrinks while grilling.

Grilling

5

Preheat the grill to medium-high heat (about 200–220°C). If using charcoal, wait until it turns light gray ash. Place the skewers on the grill perpendicular to the bars. Grill for a total of 10–14 minutes, turning every 2–3 minutes to brown all sides. At the end of each turn, brush with the remaining marinade to create a nice glaze.

Ingredients: pork neck, pepper, Onion, asparagus, Honey
The best option is a wide grill pan or a grill with thick bars. Use tongs to turn the skewers — do not pierce them with a fork (you'll lose the juices). The meat is ready when the juices that run out are clear and the internal temperature reaches 70°C (use a kitchen thermometer).

Resting

6

After removing the skewers from the grill, let them rest for 5 minutes on a warm board or plate loosely covered with foil. This will allow the juices to distribute evenly and the meat will be juicy.

Ingredients: pork neck
Do not cut it right away — the meat needs a few minutes to rest. Use a thermometer to check the internal temperature again; it should be stable at around 70°C.

Serving

7

Arrange the skewers on a wooden board or large plate. Sprinkle with finely chopped parsley (if using). Serve with lemon wedges for squeezing and a light yogurt sauce or horseradish sauce as a side. Serve immediately while the meat is still warm.

Ingredients: Parsley, Lemon juice
Use a wide, flat plate or serving board. You can also add parsley for freshness and color.

Final tips

8

If you want a smokier flavor, just before grilling, sprinkle the charcoal with a small handful of previously soaked beech wood chips and cover the grill for a moment. For a lighter version, instead of honey, use a yogurt and mustard paste for glazing after removing from the grill.

Ingredients: Honey, Mustard, Parsley
Be careful when using chips — follow the manufacturer's instructions and do not add them directly to the heated coals without preparation. Additionally, you can add parsley to enhance the flavor/texture.

Fun Fact

💡

Skewers (from the Turkish word 'shish kebab') gained popularity in Poland due to their ease of preparation outdoors; pork neck is traditionally valued for its marbling and juiciness when grilled.

Best for

majówka ogrillowanie z przyjaciółmi przekąska przed obiadem

Tips

🍽️ Serving

Serve on a warm platter with a slice of lemon and chopped parsley. A light yogurt sauce with dill or a horseradish sauce for contrast is a good addition. Serve alongside fresh bread or a simple salad of young vegetables.

🥡 Storage

Store cooked skewers in an airtight container in the refrigerator for up to 48 hours. To reheat, use an oven preheated to 160°C for 8–10 minutes or a grill pan over medium heat to restore crispness. Do not freeze already cooked vegetable skewers (asparagus loses its texture) — it's better to freeze raw, marinated meat separately.

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