The Best of Pork - Grilling Pork Neck

Grilling pork neck is an undertaking that you should not underestimate under any circumstances. Incorrect preparation methods can quickly make the meat tough and spoil the taste. We will explain to you how to make your pork neck perfect.

A perfect pork neck is evenly interspersed with a high proportion of intramuscular fat and has a fat edge. Connoisseurs call this marbling. This fat distribution ensures that neck steaks, neck chops and neck roasts remain aromatic and juicy when grilled. The fat edge on the outer part of the neck also provides additional grilling pleasure .

It's up to you whether you grill your pork neck in one piece or cut it into thick slices. If you want the grilled food to be on the table quickly, neck steaks are ideal. If you want your pork neck in one piece, however, you'll have to wait two to three hours.

Even if you like well-grilled pork neck steaks , there shouldn't be too many roasted aromas. The meat tastes better if it isn't left on the grill for too long . Even the highest quality pork neck can become dry and tough if grilled for too long, despite its protective layer of fat. So pay attention to the core temperature when preparing the steak so that it stays tender and juicy. The core temperature for pork should be around 70 to 75 °C.

Always set up a direct and indirect zone on the grill. This way you always have all options open and can grill the meat quickly or cook it at medium heat. You are also no longer tied to cooking times because you can react better and cook your meat optimally on the grill.

You can also try the American version of pulled pork . Here you cook the pork until it is soft and then pull it apart. This is a real upgrade for your BBQ. The traditional way to prepare the piece of pork is in a smoker . This method is called smoking or low-temperature cooking and takes place at around 100 to 150 °C.

To do this, you put the meat in the smoker and then close the lid. Of course, you can also use smoking chips on a gas grill or charcoal grill. But there is one thing you need to bring with you: plenty of time. The long cooking time makes the meat as soft as butter and you can then easily pull the piece of meat apart with a fork .

During the barbecue season, you can get pork neck steaks everywhere that are already marinated and ready to grill. Supermarkets in particular offer over-seasoned meat. The problem: You can never be sure exactly which ingredients are included and you have no way of measuring them yourself. Therefore, always buy your meat from the butcher. Only there can you be sure that you are getting high-quality goods and that you will be able to enjoy pork neck at your next barbecue party.

There are various approaches to marinating pork. Whether Mediterranean or classic, seasoned with salt and pepper, both are possible. Here ( link to marinating meat for grilling ) you can find out more about the perfect marinade for your pork neck steak .

However, we recommend that you refrain from doing this and not marinate the pork neck . This way you will retain the flavor of the meat and you will be able to taste the amount of intramuscular fat better. Fat carries flavor and the pork neck is streaked with fat. However, some spices (especially when roasting) can make the pork's own flavor less noticeable.

For the rub, we recommend a mixture of paprika powder, garlic cloves, salt and pepper. Of course, you can expand the spice mixture as you wish and add dried parsley, for example, or use completely different flavors besides paprika etc. It is also possible to pour lemon juice or apple juice over the meat beforehand and then rub it with spices. There are no limits .

Which spice mix you choose depends on your personal preferences. If you want to keep it simple, use the classic salt, pepper and paprika. If you want different flavors, add Mediterranean ingredients or switch to the Asian version, for example with lemongrass and garlic. The only important thing is that you and your guests like it . But, as you can see, pork neck is ideal for a wide variety of variations.

In addition to the baguette, which is an absolute classic, a potato salad can be a great main side dish for pork . But of course other potato dishes too. Fried potatoes, chips or even crispy roasted dumplings from the day before are a delicious addition to the pork neck . Fresh vegetables in the form of a crispy mixed salad or sauerkraut are a perfect way to round things off, especially on summer days. But if you want the ultimate flavor kick, we recommend caramelized carrot sticks with fried onions and a beetroot and apple salad. This gives the pork neck a certain touch and you can completely do without sauces from the supermarket.