Entree: Poland – Silesia – Karkówka z Grilla (Grilled marinated pork neck steaks flavored with garlic and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 14 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless pork neck (karkówka), cut into 4 steaks
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 medium onion, finely grated (about 5 oz (140 g))
- 1 tbsp (3 g) dried marjoram
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) lard or softened butter for basting (optional)

Show original ingredient measurements

- 2 lb (900 g) boneless pork neck (karkówka), cut into 4 steaks
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 4 cloves (12 g) garlic, minced
- 1 medium onion, finely grated (about 140 g)
- 1 tbsp (3 g) dried marjoram
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1 tbsp (15 ml) lard or softened butter for basting (optional)

Instructions

1. In a bowl combine vegetable oil, apple cider vinegar, Dijon mustard, honey, minced garlic, grated onion, dried marjoram, sweet paprika, black pepper and a teaspoon of salt; whisk to make a smooth marinade.
2. Place the pork neck steaks in a shallow dish or resealable bag, pour the marinade over the meat, turning to coat thoroughly; cover and refrigerate for at least 2 hours and up to overnight.
3. Prepare a grill for medium-high heat (or preheat a grill pan). Remove steaks from the marinade and let sit at room temperature for 20 minutes while the grill heats.
4. Grill the steaks 5–7 minutes per side (depending on thickness) until a nicely charred exterior develops and internal temperature reaches 145°F (63°C); baste once with lard or butter during grilling if desired.
5. Transfer steaks to a cutting board, rest 5 minutes, then slice or serve whole with boiled potatoes, pickled cucumbers, or sauerkraut.