I have cooked pork neck on the grill at home a few times after seeing this recipe used in the kitchen of a restaurant where I did my internship. What stuck with me was the seasoning used – a pork spice mix from Kotanyi, which is now easily found in stores. I was pleasantly surprised; it's aromatic and contains salt and cumin, so I don’t have to measure everything by eye anymore. I used their method at home with a slice of bone-in pork neck, and it turns out quickly and without complications.
Quick Info
Total time: about 30 minutes
Preparation time: 15 minutes (including a short marinade)
Cooking time: 10-15 minutes, depending on thickness
Servings: 1
Difficulty: easy
Recipe type: main dish, quick, suitable for lunch or dinner
Ingredients
1 slice of bone-in pork neck, about 200 g
1-2 teaspoons of Kotanyi pork seasoning (contains salt and cumin)
Oil (for greasing the grill pan, very little)
Instructions
1. Take the meat out of the fridge and pat it dry with paper towels if necessary.
2. Sprinkle the Kotanyi seasoning mix on both sides of the pork neck slice. Do not add extra salt, as the mix already contains some.
3. Using a meat mallet, gently pound the meat on both sides. Do not flatten it; just tenderize it a bit to help the spices penetrate.
4. Set the meat aside at room temperature for about 15 minutes. This isn’t a classic marinade, but it allows the flavor to infuse a little.
5. Heat a grill pan well. Once hot, add a splash of oil, just enough to coat the surface (I prefer to spread it with a brush).
6. Place the pork neck in the pan without moving it for the first few minutes. After 5-7 minutes, flip it to the other side and continue cooking for another 5-7 minutes or until well cooked and nicely browned.
7. Remove the meat to a plate and let it rest for a few minutes.
8. Serve with a side dish, salad, or sauce of your choice.
Why I make this recipe often
It’s quick to prepare, requires no lengthy marinating or complicated ingredients. The seasoning mix is ready, so I don’t have to measure out salt, paprika, or cumin separately. It turns out tender and delicious without any hassle. It’s also great for a quick meal, requiring little planning in advance.
Tips and Variations
Tips
Do not use meat that is too cold; let the pork neck slice sit at room temperature for 10-15 minutes before cooking.
If the piece of meat is very thick, you can cover the pan with a lid for a few minutes to help it cook through better.
Do not use too much oil in the pan; a thin layer is sufficient to prevent sticking.
If you don’t have a meat mallet, you can use the smooth side of a jar or a rolling pin, just to tenderize the meat.
Substitutions
If you can’t find Kotanyi pork seasoning, you can use any pork spice mix, but adjust with salt and cumin to taste.
The oil can be sunflower or canola – no need for special oils.
It works on a regular grill as well, not just in a grill pan.
Variations
You can cook several slices at once, keeping the same proportions for the spices.
For a more intense flavor, you can let the meat marinate with the spices overnight, although it’s not necessary.
Add a bit of garlic powder or freshly ground pepper if you like it spicier.
Serving Ideas
It pairs well with fries, mashed potatoes, or grilled vegetables.
Coleslaw or pickles go nicely alongside.
A simple mustard sauce or a yogurt sauce with garlic is enough.
Frequently Asked Questions
1. Do I need to marinate the meat for more than 15 minutes?
No, it’s not necessary for this recipe. The spices are noticeable even after 15 minutes, and the short time makes the recipe practical.
2. Can I use pork chops instead of neck?
Yes, but the chops are leaner and may turn out drier. The neck remains juicier on the grill.
3. Do the spices work with other types of meat?
The Kotanyi pork mix also works well with chicken thighs or ribs, but it doesn’t suit beef or fish as well.
4. What do I do if I don’t have a grill pan?
Use a regular frying pan with a thick bottom, but you won’t get grill marks, just an even crust.
5. Can I make multiple servings at once?
Yes, but don’t overcrowd the pan; cook in batches if you have more meat.
Nutritional Values (approximate)
One serving (200 g pork neck with seasoning):
Calories: about 420 kcal
Protein: 27 g
Fat: 32 g
Carbohydrates: under 1 g (from the seasoning mix)
Values are indicative and may vary depending on the thickness of the meat and the exact amount of oil used.
Storage and Reheating
Freshly cooked meat is best. If there are leftovers, you can keep it in the fridge for 1 day in a sealed container. When reheating, I recommend placing it in a pan over low heat, covered, so it doesn’t dry out too much. However, the texture won’t be as tender as when freshly cooked. I do not recommend freezing the cooked meat.
Quick Info
Total time: about 30 minutes
Preparation time: 15 minutes (including a short marinade)
Cooking time: 10-15 minutes, depending on thickness
Servings: 1
Difficulty: easy
Recipe type: main dish, quick, suitable for lunch or dinner
Ingredients
1 slice of bone-in pork neck, about 200 g
1-2 teaspoons of Kotanyi pork seasoning (contains salt and cumin)
Oil (for greasing the grill pan, very little)
Instructions
1. Take the meat out of the fridge and pat it dry with paper towels if necessary.
2. Sprinkle the Kotanyi seasoning mix on both sides of the pork neck slice. Do not add extra salt, as the mix already contains some.
3. Using a meat mallet, gently pound the meat on both sides. Do not flatten it; just tenderize it a bit to help the spices penetrate.
4. Set the meat aside at room temperature for about 15 minutes. This isn’t a classic marinade, but it allows the flavor to infuse a little.
5. Heat a grill pan well. Once hot, add a splash of oil, just enough to coat the surface (I prefer to spread it with a brush).
6. Place the pork neck in the pan without moving it for the first few minutes. After 5-7 minutes, flip it to the other side and continue cooking for another 5-7 minutes or until well cooked and nicely browned.
7. Remove the meat to a plate and let it rest for a few minutes.
8. Serve with a side dish, salad, or sauce of your choice.
Why I make this recipe often
It’s quick to prepare, requires no lengthy marinating or complicated ingredients. The seasoning mix is ready, so I don’t have to measure out salt, paprika, or cumin separately. It turns out tender and delicious without any hassle. It’s also great for a quick meal, requiring little planning in advance.
Tips and Variations
Tips
Do not use meat that is too cold; let the pork neck slice sit at room temperature for 10-15 minutes before cooking.
If the piece of meat is very thick, you can cover the pan with a lid for a few minutes to help it cook through better.
Do not use too much oil in the pan; a thin layer is sufficient to prevent sticking.
If you don’t have a meat mallet, you can use the smooth side of a jar or a rolling pin, just to tenderize the meat.
Substitutions
If you can’t find Kotanyi pork seasoning, you can use any pork spice mix, but adjust with salt and cumin to taste.
The oil can be sunflower or canola – no need for special oils.
It works on a regular grill as well, not just in a grill pan.
Variations
You can cook several slices at once, keeping the same proportions for the spices.
For a more intense flavor, you can let the meat marinate with the spices overnight, although it’s not necessary.
Add a bit of garlic powder or freshly ground pepper if you like it spicier.
Serving Ideas
It pairs well with fries, mashed potatoes, or grilled vegetables.
Coleslaw or pickles go nicely alongside.
A simple mustard sauce or a yogurt sauce with garlic is enough.
Frequently Asked Questions
1. Do I need to marinate the meat for more than 15 minutes?
No, it’s not necessary for this recipe. The spices are noticeable even after 15 minutes, and the short time makes the recipe practical.
2. Can I use pork chops instead of neck?
Yes, but the chops are leaner and may turn out drier. The neck remains juicier on the grill.
3. Do the spices work with other types of meat?
The Kotanyi pork mix also works well with chicken thighs or ribs, but it doesn’t suit beef or fish as well.
4. What do I do if I don’t have a grill pan?
Use a regular frying pan with a thick bottom, but you won’t get grill marks, just an even crust.
5. Can I make multiple servings at once?
Yes, but don’t overcrowd the pan; cook in batches if you have more meat.
Nutritional Values (approximate)
One serving (200 g pork neck with seasoning):
Calories: about 420 kcal
Protein: 27 g
Fat: 32 g
Carbohydrates: under 1 g (from the seasoning mix)
Values are indicative and may vary depending on the thickness of the meat and the exact amount of oil used.
Storage and Reheating
Freshly cooked meat is best. If there are leftovers, you can keep it in the fridge for 1 day in a sealed container. When reheating, I recommend placing it in a pan over low heat, covered, so it doesn’t dry out too much. However, the texture won’t be as tender as when freshly cooked. I do not recommend freezing the cooked meat.