Grilled pork neck, or “ceafă la grătar” as it’s known in Romania, is a mouthwatering dish that’s ideal for a summer barbecue with friends or family. With its tender, juicy texture and bold flavours, this dish can elevate any outdoor gathering. In this blog post, I’ll guide you through how to prepare grilled pork neck, including a simple yet delicious marinade to ensure maximum flavour, tailored for a British audience.

Ingredients (Serves 4):

1 kg pork neck (sliced into 1-1.5 cm thick pieces)

For the marinade:

• 4 tbsp olive oil
• 3 garlic cloves (crushed or finely chopped)
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp hot paprika (optional, for those who like a bit of heat)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp soy sauce (optional, for a deeper umami kick)

Marinade Method:

• Prepare the pork: Rinse the pork neck slices and pat them dry with kitchen paper. This helps the marinade stick better to the meat.
• Make the marinade: In a large bowl, mix the olive oil, crushed garlic, lemon juice, smoked and hot paprika, thyme, oregano, salt, pepper, and soy sauce (if using). Stir until you have a smooth, well-combined marinade.
• Marinate the meat: Place the pork slices in a resealable freezer bag or a large bowl. Pour the marinade over the meat and massage it thoroughly to coat each piece evenly. Seal the bag or cover the bowl and refrigerate for at least 4 hours, ideally overnight, to let the flavours fully develop.
• Tip: Turn the meat occasionally during marinating to ensure even flavour distribution

How to Grill the Pork Neck:

• Prepare the barbecue: Heat your barbecue (charcoal, gas, or electric) to a medium-high temperature. For charcoal barbecues, wait until the coals are covered with a thin layer of white ash. A hot grill is key to achieving a nicely seared crust.

• Remove the pork from the marinade: Take the pork out of the fridge 20-30 minutes before grilling to bring it to room temperature. This ensures even cooking.

• Grill the pork: Place the pork slices on the barbecue and cook for 4-5 minutes per side, depending on thickness. Avoid flipping the meat too often to lock in the juices. For perfect doneness, use a meat thermometer – aim for an internal temperature of 65-70°C for juicy, medium-cooked pork.

• Rest the meat: Once off the grill, let the pork rest on a plate, loosely covered with foil, for 5 minutes. This allows the juices to settle, keeping the meat tender and succulent.

How to Serve Grilled Pork Neck:

This dish pairs wonderfully with classic British sides like chunky chips, a crisp coleslaw, or a tangy pickle. For a Romanian twist, try serving it with a garlic sauce (similar to a punchy aioli) or some crusty bread. A fresh tomato and red onion salad with a sprinkle of parsley adds a vibrant touch to the plate. Wash it all down with a cold lager or a refreshing cider for the ultimate BBQ experience.

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Extra Tips:

• For a smoky flavour on a charcoal barbecue, toss in a few rosemary sprigs or wood chips.

• Avoid overcooking the pork neck, as it can become tough. It should be juicy with a slightly pink centre.

• Feel free to tweak the marinade with British favourites like a touch of mustard, honey, or fresh herbs like rosemary for a twist.

With this easy recipe and flavour-packed marinade, your grilled pork neck will be the star of any British barbecue. Fire up the grill and enjoy!