Roast pork neck is amazingly tender and delicious! With a flavorful dry rub infusing the meat, and sweet and spicy dipping sauce adding another delicious layer of flavor, every mouthful will amaze you! It makes a great appetizer or entree, a worthy side dish to a family style meal, or a tasty dish to serve in a buffet for a crowd. This may very well become one of your favorite dishes to make!
You might not have heard of pork neck before. It is lesser known than the more popular pork loin, pork chops or ribs, but in my opinion, it is one of the best cuts of pork meat you can cook!
What is pork neck?
Pork neck is a small cut of meat that can also be called pork neck fillet or neck end or pork collar.
A chunk of pork neck is about the size of a large chicken breast and is heavily marbled with fat. That fat melts into the pork when it is cooked and is what makes the meat so tender and flavorful.
If you have been to a Thai restaurant, you probably know that grilled pork neck served with a spicy dipping sauce is a very popular menu item, often ordered as an appetizer for sharing. My recipe for pork neck is different than what you will find in a Thai restaurant, but it is no less delicious!
Where do I buy it?
Depending on where you live, I would suggest showing the photo of the pork neck above to your local butcher, asking for pork neck/pork neck filet/pork collar. An Asian grocery store/butcher is also probably a good place to find it, considering how popular it is in Thai cooking.
How to make roast pork neck
The Dry Rub
Besides the pork neck, I make dry rub for the meat, using some very basic spices and seasonings that add a lot of flavor.
- Sea salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Chili powder (optional)
You will also need a baking rack that fits into a baking pan or dish. The pork will sit on the rack as it roasts, allowing the heat to circulate around the meat.
Roasting the meat
Pat the pork neck pieces dry with a paper towel and then sprinkle dry rub all over. Pat the dry rub into the meat with your hands to make sure it is completely covered.
Set the pork neck on a rack in a foil-lined baking dish or pan roast the meat in a preheated 400F/200C oven for 30 minutes total, flipping the meat halfway. The pork neck is done when the internal temperature is 150F/65C.
Let the meat rest for about 5-10 minutes and then slice crosswise.
How else can you cook it?
Grill: Do you prefer the taste of grilled meat? Go for it! Just be careful that the dry rub doesn't burn.
Pan-fried: Pan-frying is also a great way to cook the pork neck. You can also do a combination cooking method of pan-searing the meat and then transferring the pan to the oven for the pork to finish cooking.
In any case, the cooking time may vary depending on the cooking method, so it is important to check the internal temperature to ensure doneness (150F/65C).
How To Serve It
The Dipping Sauce
While the roasted pork neck is oh-so-tasty on its own, the dipping sauce adds another delicious layer of flavor you're going to love.
All you need for the sauce is water, fish sauce, rice vinegar, honey, garlic, and a Thai chili pepper. I add all the ingredients to jar and shake it up, resulting in a salty, spicy, sweet sauce that perfectly complements the pork.
Serve the roast pork neck with rice as an entree, or if you're serving it as an appetizer, enjoy a couple slices wrapped up in lettuce leaves. It's also a great dish to include in a buffet if serving a crowd.
Looking for more recipes?
If you are looking for more Thai-inspired dishes, take a look at my recipes for:
If you are a fan of pork dishes, consider my recipes for:
Again, if you have had the pleasure of enjoying grilled pork neck at a Thai restaurant, you know exactly how delicious this meat is. And if you haven't tried it before, it is definitely worth seeking out this lesser known and underrated cut of pork so you can make this dish! You'll be so glad you did!
~ Lisa.
Dry Rub Roast Pork Neck
Ingredients
- 500 grams pork neck (2 pieces)
- 1 ½ teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- ¾ teaspoon paprika
- ½ teaspoon chili powder (optional)
Dipping Sauce:
- ⅓ cup water
- 2 tablespoon fish sauce
- 1 ½ tablespoon rice vinegar
- 1 ½ tablespoon honey
- 1 clove garlic, minced
- 1 small Thai chili pepper, finely chopped
Instructions
Dipping Sauce:
- Combine all dipping sauce ingredients in a jar and shake to combine. Adjust flavors according to taste.
- Set aside until ready to serve.
Roast Pork Neck:
- Preheat oven 400F/200C.
- Combine all the dry rub ingredients and mix well.
- Pat pork neck pieces dry with paper towels.
- Sprinkle the dry rub mixture among the pork neck pieces and coat them completely and evenly, patting the dry rub into the meat.
- Place the pork neck on a rack set in a baking pan or dish.
- Roast the pork for 15 minutes. Flip pieces over and roast another 15 minutes. Internal temperature taken with an instant read thermometer should measure 150F/65C.
- Let meat rest for 5-10 minutes before cutting into slices. Serve immediately with dipping sauce.
Notes
- Look for pork neck or pork neck fillet or pork collar for the proper cut for this recipe.
- Show the photo of the raw pork neck above to your local butcher, asking for pork neck/pork neck filet/pork collar. An Asian grocery store/butcher is also probably a good place to find it, considering how popular it is in Thai cooking.
- Each piece should be about the size of a large chicken breast and should not be like a steak cut.
- Omit the chili powder from the dry rub mixture if you do not want the spice.
- Pork should not be eaten unless completely cooked through. It is done when the internal temperature taken with an instant read thermometer reads 150F/65C.
- Serve with rice, stuff into lettuce leaves for wraps, or simply dip and eat!
- Leftovers reheat well. Simple warm in the microwave.
Leave a comment