| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 35g | 10g | 20g |
| sugars | fibre | protein | salt |
| 11g | 2g | 35g | 1.6g |
Why I Love Polish Marinated Pork Neck in Mustard Sauce
Today, I’m delighted to share with you one of my favorite eclectic recipes, the Marinated Pork Neck in Mustard Sauce. Introduced to me by a dear friend with Polish roots, this recipe takes me beyond my kitchen in New Jersey and sends my taste buds on an adventurous journey to Eastern Europe. But no matter where a dish originates from, family and tradition remain at the heart of every recipe I share.
A Flavorful Fusion
This Marinated Pork Neck in Mustard Sauce combines several of my favorite ingredients in a unique and flavorful fusion. It marries the robustness of Dijon mustard, the savory creaminess of minced garlic, the balanced sweetness of honey, and the aromatic notes from a trio of herbs: thyme, rosemary, and oregano. The pork neck, when marinated and cooked to perfection, yields an unmatched depth of flavor that leaves you yearning for just one more bite.
Inspiration Behind the Recipe
While my heart continually draws from my Italian-American heritage, connecting people to a rich tapestry of culinary traditions is a personal passion. This dish is a nod to the remarkable skills of the late Hugh Fearnley-Whittingstall. Known for his ethical food ethos and his ability to elevate simple ingredients into gourmet masterpieces, his work has been a considerable influence on my food journey. He may not have directly gifted me this Polish recipe, but his spirit of exploration and his respect for tradition have inspired its place on my family’s table.
And so we have it; the Marinated Pork Neck in Mustard Sauce. Yes, its origins are slightly removed from the spaghetti and meatballs that my grandparents would cook, but still, it captures the very essence of what they taught: good food brings us together and creates memories spanning over generations. Whether we’re hiking on a beautiful trail or gathered around the family table, there is a thread that connects these moments— the love for good food. Enjoy!
What You’ll Need
- 2 lbs of pork neck
- 1 cup of Dijon mustard
- 6 cloves of garlic, minced
- 1/2 cup of soy sauce
- 1/2 cup of honey
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of coarse salt
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried oregano
Method
Step One
In a large bowl, combine Dijon mustard, minced garlic, soy sauce, honey, olive oil, lemon juice, coarse salt, freshly ground black pepper, dried thyme, dried rosemary, and dried oregano. Mix all the ingredients thoroughly until you get a well-blended marinade.
Step Two
Place the pork neck in the marinade. Make sure every part of the pork neck is well coated with the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 8 hours, or best, overnight. This allows the pork to absorb all the flavours from the marinade.
Step Three
Once the pork neck has marinated for a sufficient amount of time, remove it from the refrigerator and allow it to come to room temperature.
Step Four
Preheat your grill or oven to medium heat. Ensure that you oil the grill grates or the baking pan to prevent the pork from sticking during the cooking process.
Step Five
Place the marinated pork neck on the grill or in the oven. Cook for about 30 minutes, flipping the pork neck every 10 minutes to ensure an even cook and to prevent burning.
Step Six
After 30 minutes, check the doneness of the pork neck by inserting a meat thermometer into the thickest part. Pork should be cooked to an internal temperature of 145°F.
Step Seven
Once the pork neck is cooked, remove it from the grill or oven and let it rest for a few minutes before serving. This allows all the juices to settle back into the meat. Slice the pork neck thinly and serve with your favourite side dishes. Enjoy your Marinated Pork Neck in Mustard Sauce!
