Juicy Pork Neck
Sweet & Juicy Soy-Garlic Roasted Pork Neck
This recipe delivers a tender and succulent pork neck with a beautifully caramelized exterior, thanks to a rich and balanced sweet and savory marinade. Perfect for a family dinner or entertaining!
Ingredients
- 1.5 - 2 kg approx. 3-4 lbs pork neck (pork collar / Boston butt), boneless
- For the Marinade:
- 1/2 cup 120ml soy sauce (low-sodium if preferred)
- 1/4 cup 60ml honey (or maple syrup for a slightly different sweetness)
- 1/4 cup 60ml mirin (sweet rice wine, essential for authentic flavor; if unavailable, use dry sherry or a mix of white wine and a pinch of sugar)
- 4-6 cloves garlic minced
- 2 tablespoons fresh ginger grated or minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon black pepper
- Optional: 1/2 teaspoon red pepper flakes for a touch of heat
- For Roasting:
- 1 tablespoon vegetable oil or other high smoke point oil like canola or grapeseed
- Optional: 1/4 cup reserved marinade from step 4
- Equipment
- Large Ziploc bag or non-reactive dish for marinating
- Roasting pan with a rack
- Meat thermometer
Instructions
- Pat the pork neck thoroughly dry with paper towels. This helps the marinade adhere and promotes browning.
- Trim any excessive large pieces of fat, but leave some as it will render and keep the meat juicy.
- Make the Marinade:
- In a medium bowl, whisk together the soy sauce, honey (or maple syrup), mirin, minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and optional red pepper flakes until well combined.
- Marinate the Pork:
- Place the pork neck in a large Ziploc bag or a non-reactive dish. Pour the marinade over the pork, ensuring it's well coated.
- Seal the bag (squeezing out excess air) or cover the dish. Refrigerate for at least 2-4 hours, or preferably overnight (8-12 hours) for the deepest flavor. Flip the pork occasionally to ensure even marination.
- Prepare for Roasting:
- Preheat your oven to 180°C (350°F).
- Remove the pork from the marinade. Reserve 1/4 cup of the marinade if you plan to baste or use it for a sauce later (ensure it's boiled before serving if used as a sauce). Discard the rest of the used marinade.
- Pat the pork neck dry again with paper towels. This crucial step helps create a delicious crust.
- Rub the exterior of the pork neck with the 1 tablespoon of vegetable oil.
- Roast the Pork:
- Place the pork neck on a rack in a roasting pan.
- Roast in the preheated oven for 1.5 to 2 hours, or until an instant-read meat thermometer inserted into the thickest part of the meat (avoiding bone if present) reads 63°C (145°F).
- For extra caramelization: During the last 15-20 minutes of cooking, you can increase the oven temperature to 200°C (400°F). You can also baste occasionally with the reserved marinade (if using, remember to boil any remaining basting liquid thoroughly before serving).
- Rest and Serve:
Notes
Once the pork reaches the target temperature, remove it from the oven.
Transfer the pork neck to a cutting board and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast.
Slice the pork neck against the grain into desired thickness.
Serve immediately with your favorite sides.
Transfer the pork neck to a cutting board and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast.
Slice the pork neck against the grain into desired thickness.
Serve immediately with your favorite sides.
Sweet & Juicy Soy-Garlic Roasted Pork Neck
This recipe delivers a tender and succulent pork neck with a beautifully caramelized exterior, thanks to a rich and balanced sweet and savory marinade. Perfect for a family dinner or entertaining!
Ingredients
- 1.5 – 2 kg approx. 3-4 lbs pork neck (pork collar / Boston butt), boneless
- For the Marinade:
- 1/2 cup 120ml soy sauce (low-sodium if preferred)
- 1/4 cup 60ml honey (or maple syrup for a slightly different sweetness)
- 1/4 cup 60ml mirin (sweet rice wine, essential for authentic flavor; if unavailable, use dry sherry or a mix of white wine and a pinch of sugar)
- 4-6 cloves garlic minced
- 2 tablespoons fresh ginger grated or minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon black pepper
- Optional: 1/2 teaspoon red pepper flakes for a touch of heat
- For Roasting:
- 1 tablespoon vegetable oil or other high smoke point oil like canola or grapeseed
- Optional: 1/4 cup reserved marinade from step 4
- Equipment
- Large Ziploc bag or non-reactive dish for marinating
- Roasting pan with a rack
- Meat thermometer
Instructions
- Pat the pork neck thoroughly dry with paper towels. This helps the marinade adhere and promotes browning.
- Trim any excessive large pieces of fat, but leave some as it will render and keep the meat juicy.
- Make the Marinade:
- In a medium bowl, whisk together the soy sauce, honey (or maple syrup), mirin, minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and optional red pepper flakes until well combined.
- Marinate the Pork:
- Place the pork neck in a large Ziploc bag or a non-reactive dish. Pour the marinade over the pork, ensuring it’s well coated.
- Seal the bag (squeezing out excess air) or cover the dish. Refrigerate for at least 2-4 hours, or preferably overnight (8-12 hours) for the deepest flavor. Flip the pork occasionally to ensure even marination.
- Prepare for Roasting:
- Preheat your oven to 180°C (350°F).
- Remove the pork from the marinade. Reserve 1/4 cup of the marinade if you plan to baste or use it for a sauce later (ensure it’s boiled before serving if used as a sauce). Discard the rest of the used marinade.
- Pat the pork neck dry again with paper towels. This crucial step helps create a delicious crust.
- Rub the exterior of the pork neck with the 1 tablespoon of vegetable oil.
- Roast the Pork:
- Place the pork neck on a rack in a roasting pan.
- Roast in the preheated oven for 1.5 to 2 hours, or until an instant-read meat thermometer inserted into the thickest part of the meat (avoiding bone if present) reads 63°C (145°F).
- For extra caramelization: During the last 15-20 minutes of cooking, you can increase the oven temperature to 200°C (400°F). You can also baste occasionally with the reserved marinade (if using, remember to boil any remaining basting liquid thoroughly before serving).
- Rest and Serve:
Notes
Once the pork reaches the target temperature, remove it from the oven.
Transfer the pork neck to a cutting board and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast.
Slice the pork neck against the grain into desired thickness.
Serve immediately with your favorite sides.
Transfer the pork neck to a cutting board and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast.
Slice the pork neck against the grain into desired thickness.
Serve immediately with your favorite sides.