Oven Roasted Pork Neck
If you’re looking for a show-stopping centerpiece for your next meal, this Sweet and Savory Glazed Pork Neck is guaranteed to impress! Combining tender, slow-baked pork with a sticky, glossy glaze, this recipe strikes the perfect balance between rich umami flavors and a hint of sweetness. The marinade infuses the pork with aromatic garlic, salt, and black pepper, while the glaze – made with honey, soy sauce, and fresh orange juice – creates a caramelized crust that will have everyone reaching for seconds.
Ingredients
- Salt or sodium nitrite: 30 g
- Garlic: 5 cloves
- Black pepper: 1 tbsp
Glaze:
- Honey: 4 tbsp
- Soy sauce: 4 tbsp
- Brown sugar: 2 tbsp
- Juice of 1 orange
- Hot sauce optional
Instructions
Prepare the Pork and Marinade
- Rub the pork neck with salt or sodium nitrite, finely chopped garlic, and black pepper, ensuring it is evenly coated. Place the pork in a dish (I used plastic food wrap) or resealable bag and marinate in the refrigerator for 24 hours to allow the flavors to infuse.
Sear the Pork
- After 24h rinse the marinade off the pork under cold water and pat it dry with paper towels. Score the pork neck by making shallow cuts in a crisscross pattern on the surface, ensuring you don’t cut too deep.
- Heat a large skillet over medium-high heat and sear the pork on all sides until golden brown, about 2-3 minutes per side.
Wrap and Slow-Bake the Pork
- Preheat your oven to 140°C (284°F), after searing, wrap the pork tightly in baking paper to retain moisture and prevent it from drying out, then place the wrapped pork in a baking dish and bake for 1.5 hours, allowing it to cook through and become tender.
Prepare the Glaze
- Combine honey, soy sauce, brown sugar, orange juice, and hot sauce (if using) in a saucepan over medium heat, simmer the mixture for 5-7 minutes, stirring frequently, until it thickens into a glossy glaze.
Glaze and Finish the Pork
- Remove the pork from the oven and carefully unwrapping it, then generously brush the pork with the glaze, coating all sides, and return the pork to the oven, increasing the temperature to 180°C (356°F), and bake for an additional 15-20 minutes until the glaze forms a shiny, caramelized crust.
Rest and Serve
- Let the pork rest for 10 minutes before slicing to retain its juices, then serve and enjoy your tender, flavorful glazed pork neck.
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
