12 Best Pork Neck Recipes for Everyday or Special Occasions

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Pork neck is prized for its juiciness, tenderness, and rich flavor. It can be baked, fried, or stewed – in short, anything you desire. We've gathered 12 of the best pork neck recipes that we highly recommend you try!

1. Pork Neck Steaks

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Perhaps the simplest and quickest dish for the whole family for dinner.

Ingredients

Steak doesn't need any extra additions – it's good as is.

• 800 g pork neck;
• 2 tablespoons vegetable oil;
• salt and ground black pepper to taste.

Step-by-step recipe

1. Slice the pork into steaks about 2.5-3 cm thick. Season with salt, pepper, and brush with vegetable oil.
2. Heat a frying pan and sear the steaks for 3-4 minutes on one side over high heat.
3. Then reduce the heat to medium, flip the steaks, and fry for another 5-7 minutes. You can flip them a few more times during this process.
4. Remove the pan from the heat, cover with a lid, and let the steaks rest for 10-15 minutes to finish cooking.

2. Pork Neck Shashlik (Skewered Meat)

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You can easily prepare shashlik with various marinades using this recipe.

Ingredients

Onion marinade is a time-tested classic for any shashlik.

• 1.5 kg pork neck;
• 4 onions;
• 4 cloves garlic;
• 3 tablespoons vegetable oil;
• salt and ground black pepper;
• other spices to taste.

Step-by-step recipe

1. Cut the pork neck into fairly large, uniform pieces – as for shashlik.
2. Slice the onions into rings, the garlic into thin pieces, and mix everything with the pork, vegetable oil, salt, and spices.
3. Leave to marinate overnight or for at least 3-4 hours.
4. Thread the meat and onions onto skewers, alternating them, and cook the shashlik for 15-20 minutes over coals, turning occasionally.

3. Baked Pork Neck (Buzhenina) in a Roasting Bag

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Dishes cooked in a roasting bag are prepared in their own juices and turn out incredibly appetizing.

Ingredients

Soaking in brine will make the pork tender and soft.

For the Buzhenina:

• 800-900 g pork neck;
• 3 cloves garlic;
• 1 tablespoon meat spices;
• salt and ground black pepper to taste.

For the brine:

• 1 liter water;
• 2 teaspoons salt;
• 4 bay leaves;
• 6 allspice berries.

Step-by-step recipe

1. Boil water for the brine with salt, allspice, and bay leaves. Then let the brine cool.
2. Pour the brine over the pork, ensuring it's completely covered, and leave it in the refrigerator for 1 hour, covered with cling film.
3. Next, pat the pork neck dry with paper towels, make small incisions, and stud with garlic. Rub with salt, ground black pepper, and spices.
4. Place the meat in a roasting bag and bake the buzhenina for about 1 hour in the oven at 190 degrees Celsius.

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4. Pork Neck Meatloaf with Mushrooms and Pineapple

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That perfect filling, combining all the best!

Ingredients

Prunes, spinach, and various vegetables also work great in the filling.

• 900 g pork neck;
• 200-250 g mushrooms;
• 1 onion;
• 1-2 rings canned pineapple;
• 80 g cheese to taste;
• 3 teaspoons grainy mustard;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Thinly slice and fry the onion with mushrooms until cooked, season with salt and pepper.
2. Make an incision in the middle of the pork neck, flip it, and make similar incisions on the left and right. Unfold the piece. You need to lay out the pork into a long rectangular sheet.
3. Season with salt, pepper, and spread mustard over the meat. Arrange the sliced pineapple, thin slices of cheese, and fried mushrooms.
4. Roll it into a tight roulade and wrap it tightly in foil. You can secure the roulade with string first.
5. Bake the meatloaf for about 30 minutes in the oven at 200 degrees Celsius, then unwrap the foil and bake until a beautiful crust forms.

5. Pan-Fried Pork Neck Cutlets

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A quick way to prepare soft and juicy meat for lunch without much hassle.

Ingredients

You can additionally coat the cutlets in breadcrumbs.

• 800 g pork neck;
• 2 chicken eggs;
• 3 tablespoons wheat flour;
• salt and ground black pepper;
• vegetable oil for frying.

Step-by-step recipe

1. Slice the pork neck into cutlets 10-15 mm thick, pound them, season with salt and pepper.
2. Whisk the eggs and separately pour flour onto a plate.
3. Coat each cutlet in flour and then dip in the beaten egg.
4. Fry the cutlets in a heated pan for 5-6 minutes on each side over medium heat.

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6. Baked Pork Neck in Honey-Mustard Marinade

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A classic marinade loved by many, which will also come to the rescue here!

Ingredients

If you wish, add any vegetables of your choice to the roasting bag.

• 1 kg pork neck;
• 50 ml soy sauce;
• 30 g honey;
• 20 g grainy mustard;
• 1/2 lemon;
• salt and spices;
• aromatic herbs to taste.

Step-by-step recipe

1. Zest the lemon and squeeze out the juice. Mix all ingredients for the marinade and add spices to taste.
2. Rub the pork neck with the resulting marinade and leave to marinate for 6-8 hours in the refrigerator. If possible, turn the meat periodically.
3. Then wrap the pork in a roasting bag and cook for 15-20 minutes in the oven at 200 degrees Celsius.
4. After that, reduce the temperature to 160 and bake the neck for another 45-50 minutes.
5. Cut open the roasting bag and bake the pork for another 10-15 minutes at 180 degrees Celsius for a beautiful crust.

7. Pork Neck Goulash with Gravy

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A classic homemade dish that pairs perfectly with any side dish.

Ingredients

This will be enough for a hearty family dinner.

• 800 g pork neck;
• 1-2 onions;
• 1 tablespoon wheat flour;
• 2 tablespoons tomato paste;
• 1 tablespoon sour cream;
• 400 ml water;
• salt and ground black pepper;
• spices to taste;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork neck into small cubes and finely chop the onion.
2. Fry the meat in heated oil for about 10 minutes until browned.
3. Add the onion and fry for another 5 minutes over medium heat, stirring. Sprinkle with flour and mix.
4. Mix water, tomato paste, and sour cream, pour over the pork, season with salt, pepper, and spices to taste.
5. Cover with a lid and cook the goulash for another 40-50 minutes over low heat.

8. Baked Pork Neck with Mushrooms and Cheese in the Oven

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A beautiful accordion-style dish, where each cut is filled with juicy mushroom stuffing under melted cheese.

Ingredients

For a more diet-friendly version – replace mayonnaise with sour cream or Greek yogurt.

• 1 kg pork neck;
• 250 g mushrooms;
• 100 g hard cheese;
• 2 large tomatoes;
• 2 tablespoons mayonnaise;
• salt and meat spices to taste.

Step-by-step recipe

1. Pat the pork dry and make deep transverse cuts about 15 mm apart, not cutting all the way through.
2. Rub the meat with salt and your favorite spices on all sides, including the inside of the cuts.
3. Slice the mushrooms and tomatoes thinly, and the cheese into small pieces. Place a piece of mushroom, tomato, and cheese into each cut.
4. Brush the pork neck with mayonnaise, wrap in foil, and bake for 1 hour in the oven at 180 degrees Celsius. Then unwrap the foil and bake for another 10 minutes.

9. Pork Neck Baked with Vegetables in the Oven

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Another simple and absolutely foolproof recipe.

Ingredients

You can add any seasonal vegetables you like here.

• 1 kg pork neck;
• 400 g potatoes;
• 300 g pumpkin;
• 200 g mushrooms;
• 2 carrots;
• 1 onion;
• 100 g butter;
• salt and spices;
• aromatic herbs to taste.

Step-by-step recipe

1. Roughly chop all vegetables and mushrooms. Separately rub the pork neck with spices.
2. Sear the pork in a pan on all sides until lightly browned.
3. Arrange all ingredients beautifully on a parchment-lined baking sheet and add pieces of butter.
4. Bake the dish for approximately 1 hour in the oven at 200 degrees Celsius. Stir the vegetables a few times during cooking and check the meat's doneness with a knife.

10. Pork Neck Rolls with Prunes

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Pork pairs wonderfully with sweet dried fruits in such festive appetizers.

Ingredients

This is enough for approximately 4 servings, so you can adjust the quantity to your needs.

• 600 g pork neck;
• 100 g pitted prunes;
• 50 g semi-hard cheese;
• 2 tablespoons mayonnaise;
• 2 tablespoons vegetable oil;
• salt and ground black pepper to taste.

Step-by-step recipe

1. Cut the pork neck into thin, wide slices and lightly pound them with a meat mallet. Season with salt and pepper.
2. Separately soak the prunes in hot water for 10 minutes, pat dry, and finely chop. Grate or finely chop the cheese.
3. Spread a thin layer of mayonnaise on the meat slices, place a little prune and grated cheese on one edge.
4. Roll the meat into tight rolls and secure them with toothpicks or kitchen twine.
5. Sear the rolls in a pan with heated oil on all sides until browned, then transfer to a baking dish and bake for another 15-20 minutes in the oven at 180 degrees Celsius.

11. Pork Neck in Beer in the Oven

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The meat turns out incredibly tender and acquires a light malty aroma.

Ingredients

Both light and dark beer are excellent for this recipe.

• 1 kg pork neck;
• 500 ml beer;
• 2 onions;
• 3-4 cloves garlic;
• 1 tablespoon mustard;
• salt and ground black pepper to taste.

Step-by-step recipe

1. Cut the pork neck into large pieces, and the onion into half-rings. Press the garlic through a press.
2. Mix the meat with onion, garlic, mustard, salt, and ground pepper. Leave to marinate for 1-2 hours.
3. Then place the pork along with the onion in a baking dish and pour in the beer.
4. Cover the dish with foil and bake for 60-80 minutes in the oven at 180 degrees Celsius.
5. After that, remove the foil and brown the pork for another 10-15 minutes until golden.

12. Pork Neck Stewed with Potatoes

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A hearty everyday dish that is perfect for dinner.

Ingredients

Choose a potato variety that cooks down well – so the gravy turns out thick.

• 800 g pork neck;
• 1 kg potatoes;
• 1 onion;
• 1 carrot;
• 2 tablespoons tomato paste;
• 2-3 cloves garlic;
• salt and ground black pepper;
• bay leaf to taste;
• vegetable oil for frying.

Step-by-step recipe

1. Cut the pork neck into medium pieces, the potatoes into large wedges, and finely chop the onion and carrot.
2. Sear the meat in a deep pan or Dutch oven with heated oil until browned.
3. Add the onion and carrot, fry for another 5 minutes over medium heat, stirring occasionally.
4. Then add the potatoes, tomato paste, salt, ground black pepper, and bay leaf. Pour hot water over the dish so that it slightly covers the potatoes.
5. Cover with a lid and simmer for 35-40 minutes over low heat – until all ingredients are tender. At the end, add the pressed garlic.