Today, I’m excited to share a special recipe: Smoked Pork Neck Slices with a Polish twist. This dish combines the hearty, rich flavors of pork with traditional Polish spices, offering a unique and mouthwatering experience.
Tips for Preparing the Best Smoked Pork Neck Slices
- Quality of Meat: Select a pork neck with a good amount of marbling. The fat enhances the flavor and keeps the meat moist during smoking.
- Marination Time: Marinate overnight to allow the flavors to deeply penetrate the meat.
- Consistent Smoking Temperature: Maintain a steady temperature in your smoker to ensure even cooking.
- Moisture Maintenance: Use a water pan in the smoker to keep the air moist and prevent the meat from drying out.
Best Spices for Smoked Pork Neck Slices
- Paprika (both sweet and smoked)
- Marjoram
- Garlic powder
- Sea salt
- Black pepper
Keeping the Smoked Pork Neck Slices Moist
- Marinate with a mixture that includes oil or acidic components like vinegar or lemon juice.
- Avoid overcooking; use a meat thermometer to check doneness.
- Let the meat rest for 10-15 minutes after smoking to redistribute the juices.
How to Pair Smoked Pork Neck Slices
Serve with sides that complement the rich smokiness, such as:
- Sauerkraut or pickled vegetables for acidity.
- Creamy mashed potatoes or a hearty potato salad.
- Steamed green vegetables like green beans or brussels sprouts.
Recommended recipes:
FROM CARP TO CAROLS: UNVEILING THE HEARTWARMING POLISH CHRISTMAS TRADITIONS
TRADITIONAL POLISH KOMPOT Z SUSZU RECIPE
HEARTWARMING POLISH BORSCHT RECIPE
SLOVAK SAUERKRAUT SOUP (KAPUSTNICA)
Smoked Pork Neck Slices: A Polish-Inspired Delicacy
Cuisine: PolishDifficulty: Medium8
servings1
hour4
hoursKeep the screen of your device on
Ingredients
1.5 kg 1.5 pork neck, sliced
2 tbsp 2 olive oil
1 tbsp 1 sweet paprika
1 tsp 1 smoked paprika
2 tsp 2 dried marjoram
1 tsp 1 garlic powder
Sea salt and black pepper, to taste
Directions
- Combine olive oil, paprika, marjoram, garlic powder, salt, and pepper to make the marinade. Rub over pork slices and marinate overnight.
- Preheat the smoker to 120°C (250°F). Place pork slices on the rack.
- Smoke for about 3-4 hours or until the internal temperature reaches 65°C (150°F).
- Let rest before serving.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 16
- Calories: 300kcal
- Carbohydrates: 1g
- Protein: 25g
- Fat: 22g
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FAQ
Can I use a different cut of pork?
Yes, but adjust cooking times accordingly.
What’s the ideal smoking wood for this recipe?
Apple or cherry wood complements the pork well.
Can I prepare this in an oven if I don’t have a smoker?
Yes, use a low temperature and liquid smoke for flavor.
How long should I marinate the pork?
Overnight for best results.
Are there any vegetarian alternatives?
Try using firm tofu or seitan, following a similar marination and cooking process.
