The pork neck is a well muscled and flavorful part of the meat. It has a lot more fat than the pork shoulder and yet still a lot less fat than the pork belly. The pork neck is the best part to use in many preparations and you will be amazed at the juiciness and flavor when it comes off the grill. Use this cut for the best BBQ pork chops you have ever had !
I was introduced to grilled pork neck by my daughter Jo a few years back. She introduced me to grilled pork neck at a Thai restaurant and since then I have been asking my regular butcher to give me the neck part...:p Marinate it overnight in the fridge and grill or roast it the next day... you will have a flavorsome and succulent piece of meat to serve your guests and family. Wild Boar is the happiest person when it comes to meat :)
marinated with my own concoct sauce
after roasting in the oven for 40 mins..it was aromatic and
looks so juicy..mmmm
Roast Pork Neck
600 g piece of pork neck - remove fat and skin
1 tsp of thick soy sauce
1.5 tsp of sea salt
1 tbsp of ginger juice
2 cloves of garlic - minced
1 tsp of red wine
1 tsp of marmalade jam
Mix all the marinade ingredients and rub evenly on the piece of pork neck. Marinade overnight in the fridge. Take out the marinated pork neck from the fridge 30 mins before roasting.
Grease the baking pan with butter. Place the pork neck on the pan and roast it at 230 deg C for 40 mins or until the meat is cooked . Occasionally, baste the meat with the remnant marinade sauce during roasting. Slice thinly before serving .