How to Cook Pork Neck

Learn how to cook pork neck. Perfectly seasoned, melt-in-your-mouth meat served with a delicious gravy.  

Enjoy delicious pork neck: juicy meat cooked in a Dutch oven with apples and beer and served with an excellent gravy. The pork turns incredibly tender, and the apples and beer used for cooking add a fantastic flavor.

And then the gravy! It's a mix of savory and sweet that makes everything taste amazing. Just pour it over your roast, and you're in for a real treat.

Whether you're having a fancy dinner or just treating yourself to something really good, our pork neck recipe is a must-try.

Check out more pork neck recipes: Pork Kebabs, Pork in Tomato Sauce, Pörkolt Recipe, or Romanian Sausage Stew.

Why should you cook this recipe?

• A perfect combination of flavors and textures.
• Incredibly tender and juicy slow-cooked meat.
• Delicious sauce with a harmonious blend of savory and sweet.
• Suitable for special occasions or everyday gourmet dining.

Recipe ingredients

• A pork neck, also known as pork collar or pork neck fillet, is a cut that comes from the upper part of the pig's neck area, close to the shoulder or blade. Depending on the region, this cut may have different names, but it generally refers to the meat from this specific part of the pig.
  • It is a flavorful and slightly fatty cut of meat, known for its tenderness and versatility, making it suitable for grilling, roasting, braising, or slow-cooking. It's often used in barbecue preparations, stews, and other dishes where its rich flavor and tenderness can be appreciated.
  • The piece I had weighed 3.3 lbs/ 1.5, but if your piece is slightly smaller or larger, everything will be fine.

• Rub ingredients: Dijon mustard, fine sea salt, ground black pepper, sweet paprika, smoked paprika, brown sugar, garlic powder, cumin, red chili flakes. You will also need some oil for searing the meat.
• Gravy ingredients: Onions, apples, garlic, beer, chicken stock, and a little vegetable oil. You will also need some cornstarch to thicken the gravy.
  • For the beer, I typically go for a single bottle of Pils lager, though dark beer works great, too. Most Pils bottles hold around 11.2 - 12 fl. oz or 330 - 350 ml, so using a whole bottle is ideal; the slight variation in size won't affect the recipe.

How to cook pork neck?

• Season: Mix the spices in a small bowl. Dry the meat with kitchen towels and rub it with the mustard. Sprinkle it with the seasoning mixture and rub it again (1).
• Sear pork: Heat the oil in a large Dutch oven. Sear the meat on all sides until it is nicely browned; it will take about 5 minutes. Transfer it to a large plate or platter (2).
• Tip: If you don’t have a Dutch oven, sear the meat and the vegetables in a large pan, then transfer everything to a thick-bottomed, oven-safe pot.

• Sauce: While the meat sears, roughly chop the onions, apples (core removed), and garlic. Heat another tablespoon of oil and cook them all for about 5 minutes, stirring occasionally (5).
• Pour in the beer and the stock and bring the mixture to a boil. Return the meat to the Dutch oven or transfer everything to an oven-safe dish (6).

• Roast the pork neck in the preheated oven for 90 minutes, basting the meat with the sauce every 20 minutes or so and flipping the meat halfway through (5,6).
• Rest: Carefully lift the roast from the pot, transfer it to a serving platter, and let it rest, loosely covered with foil, for about 15 minutes.

• Gravy: There are two ways you could make the gravy.
  • Fine, elegant version: Sieve the gravy into a small saucepan and discard the vegetables. Bring the liquid to a light boil and thicken the sauce with cornstarch slurry (7).
  • Rougher version: Use an immersion blender to blend the apples and onions into the gravy. You will not need any cornstarch now; the vegetables are enough to thicken the sauce (See Expert Tips).

Expert Tips

• Seasoning: Alternatively, rub the meat with the mustard and then with your favorite meat seasoning. Try our Pork Roast Seasoning.
• Sear for flavor: Before slow-cooking, sear the meat on high heat in a skillet or pan. Searing caramelizes the surface and locks in juices, enhancing the overall taste.
• Low and slow: When roasting or braising, use a low temperature and cook it slowly. This helps break down the collagen in the meat, making it tender.
• Gravy: Although I appreciate the rustic version of the sauce and the concept of minimizing waste, I must emphasize that the smoother sauce enhances the culinary experience.
• Rest before slicing: Allow the cooked pork neck to rest for a few minutes before slicing. This helps the juices redistribute throughout the meat, keeping it moist.

Recipe FAQ

How to store?

• Store leftovers in the refrigerator for up to 3-4 days. Use separate containers for the meat and the gravy.
• Freeze the meat and the gravy in separate containers for up to 3 months. Defrost in the refrigerator.

How to reheat pork neck?

Reheating in the microwave:

• For smaller portions, microwave-safe containers work well.
• Place the pork neck and sauce in a microwave-safe dish and cover it with a microwave-safe lid, leaving a small vent for steam to escape.
• Heat in the microwave in 30-second intervals on medium power, stirring or flipping the pork between intervals until it's heated through.
• Be cautious not to overheat, as it can cause the meat to become dry.

Reheating on the stove:

• Use a saucepan or skillet for larger portions or better control over the reheating process.
• Add a splash of water or broth to the saucepan to prevent sticking or drying out.
• Heat the pork neck and sauce over low to medium heat, stirring occasionally until heated thoroughly.

Reheating in the oven:

• If you have a larger piece to reheat, do it in the oven, but reheat the sauce on the stovetop or in the microwave.
• Place the pork neck and sauce in an oven-safe dish, cover it with foil to retain moisture, and reheat in the preheated oven (275°F/ 135°C) for about 20-30 minutes or until it's heated through.

What goes well with roasted pork neck?

• Mashed potatoes: Creamy mashed potatoes pair wonderfully with the savory pork and its flavorful sauce. Try our Truffle Mashed Potatoes.
• Plain, boiled potatoes are great as well.
• Roasted vegetables, such as carrots, caramelized Brussels sprouts, or asparagus with tomatoes.
• Steamed or sauteed greens: Steamed Swiss chard, spinach, kale, or French green beans.
• Cabbage salad: The crunch of cabbage and the acidity of the dressing can cut through the richness of the pork. Try our White Cabbage Salad or the German coleslaw.
• Fresh bread or rolls can be perfect for sopping up the delicious sauce from your pork neck. Try our Yeast Rolls or the Soda Bread with Yogurt.
• Pickles, such as dill pickles or pickled red onions.

More roasted pork recipes

How to Cook Pork Neck

Enjoy delicious pork neck: juicy meat cooked in a Dutch oven with apples and beer and served with an excellent gravy.

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Course: Beef, Pork and Lamb, Main Dish

Cuisine: American, German

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Servings: 8 servings

Calories: 423kcal

Author: Adina

Equipment

• ▢
  Large Dutch oven or another oven-safe thick-bottomed pot
• ▢
  Small saucepan

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Ingredients 

• ▢ 3– 4.5 lbs pork neck 1.3 kg – 1.8 kg, Note 1
• ▢ 2 tablespoons vegetable oil

Seasoning (Note 2):

• ▢ 1 tablespoon Dijon mustard
• ▢ 2 teaspoons fine sea salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 teaspoon sweet paprika
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon brown sugar packed
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon cumin
• ▢ ¼ teaspoon red chili flakes more to taste

Gravy:

• ▢ 4 medium onions roughly chopped
• ▢ 2 small apples cored and roughly chopped
• ▢ 2 large garlic cloves roughly chopped
• ▢ 1 tablespoon vegetable oil
• ▢ 1 bottle beer Pils lager beer, 11.2 - 12 fl. oz/ 330 - 350 ml, Note 2
• ▢ 1 cup chicken broth or stock, low sodium, 250 ml
• ▢ 2 tablespoons cornstarch
• ▢ 2-3 tablespoons cold water

Instructions

• Preheat the oven to 320°F/ 160°C.
• Seasoning: Mix the spices in a small bowl.

  2 teaspoon fine sea salt + ½ teaspoon black pepper + 1 teaspoon sweet paprika + 1 teaspoon smoked paprika + 1 teaspoon packed brown sugar + 1 teaspoon garlic powder + 1 teaspoon cumin + ¼ teaspoon red chili flakes
• Season pork neck: Dry it with kitchen towels and rub it with the mustard all over. Sprinkle it with the seasoning mixture and rub it again.

  3 – 4.5 lbs/ 1.3 kg – 1.8 kg pork neck + 1 tablespoon Dijon mustard
• Sear: Heat the oil in the pot. Sear the meat on all sides until it is nicely browned (about 5 minutes). Transfer it to a large plate or platter.

  2 tablespoon vegetable oil
• Sauce: While the meat sears, roughly chop the onions, apples (core removed), and garlic. Heat another tablespoon of oil and cook them all for about 5 minutes, stirring occasionally. Pour in the beer and the stock and bring the mixture to a boil.

  4 medium onions + 2 small apples + 2 large garlic cloves + 1 tablespoon oil + 1 bottle beer + 1 cup/ 250 ml chicken broth
• Roast pork neck: Return the meat to the pot. Cook in the oven for 90 minutes, basting the pork with the sauce every 20 minutes or so and flipping it halfway through. Carefully lift the meat from the pot, transfer it to a serving platter, and let it rest, loosely covered with foil, for about 15 minutes.

Gravy (Note 3):

• Fine, elegant version: Sieve the gravy into a small saucepan and discard the vegetables. Whisk the cornstarch and the cold water in a small bowl to obtain a thick yet pourable slurry. Bring the meat sauce to a light boil, whisk in the cornstarch slurry, and let it bubble for 30-60 seconds or until slightly thickened while whisking constantly.

  2 tablespoon cornstarch + 2-3 tablespoon cold water
• Rustic version: Use an immersion blender to blend the apples and onions into the gravy. You will not need any cornstarch now; the vegetables are enough to thicken the sauce.
• Adjust the taste with salt and pepper if required (it might not be necessary).

Notes

1. Pork neck: The piece I had weighed 3.3 lbs/ 1.5 kg. The cooking time will not change if your piece is slightly smaller or larger. For larger pieces (around 5 lbs/ 2 kg), increase the cooking time slightly and check that the meat is very tender and cooked through (internal temperature measured with a meat thermometer (the Amazon link opens in a new tab) should be 145°F/ 63°C.
2. Seasoning: Alternatively, rub the meat with the mustard and then with your favorite meat seasoning. Try our Pork Roast Seasoning.
3. For the beer, I typically go for a single bottle of Pils lager, though dark beer works great, too. Most Pils bottles hold around 11.2 - 12 fl. oz or 330 - 350 ml, so using a whole bottle is ideal; the slight variation in size won't affect the recipe.
4. Gravy: You could make the gravy in two ways: the fine version or the rustic one. While I value the sauce's rustic charm and the idea of reducing waste, I prefer the smoother, finer sauce.

Nutrition

Serving: 1slice from 8 | Calories: 423kcal | Carbohydrates: 15g | Protein: 44g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 875mg | Potassium: 936mg | Fiber: 2g | Sugar: 7g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg

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