Tips for Preparing the Best Smoked Pork Neck Slices

1. 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.
2. Marination Time: Marinate overnight to allow the flavors to deeply penetrate the meat.
3. Consistent Smoking Temperature: Maintain a steady temperature in your smoker to ensure even cooking.
4. 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.

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Smoked Pork Neck Slices: A Polish-Inspired Delicacy

5 from 2 votes

Recipe by Jan Vasil Cuisine: PolishDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

4

hours 

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Ingredients

Metric US

• 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

The ribs are slowly roasted for 3 hours so you have to count with some cooking time. But once you try them you will be amazed The meat is super juicy and tender, falling from bones, simply yum

Secondly. the sauce is one of the best I’ve ever had. It is smoky, spicy, creamy and simply delicious.

Last but not least, I really loved the Polish twist on the mashed potatoes. Once I have baked them with a grated smoked cheese on top, they were like from other dimension.

If you want to try them you have 2 choices. Number one, you can make them at home and number two, you can visit SISSI Restaurant & Wine in Kraków, Poland where they are served.

How to make the slow roasted BBQ ribs with creamy sauce, and baked mashed potatoes with smoked cheese?

The slow roasted ribs:

The first tip to very delicious slow roasted ribs is the dry rub. Just mix all the ingredients together, and rub them into the pork ribs. Leave for a while so the meat can start to release some juices and also, the herbs can get inside the meat.

Second tip is to marinate the ribs at room temperature. Thanks to this step all the flavours will be getting deeper into the meat. Also, the meat will be baked evenly.

The third tip is to bake the slow roasted ribs under the aluminum foil. But make sure you will place the foil with the mating side up.

The sauce:

To make the sauce just heat up a bigger pot and add the vegetable oil, onions, chili flakes, garlic, and the cumin. Roast for several minutes and then add the balsamic vinegar.

Leave it to evaporate a bit and then add the soy sauce and the Worchester sauce. Bring to boil and add the ketchup, smoke flavor, cane sugar, and the sugar molasses. Bring to boil and switch off the heat. Leave to cool and then blend with a blender until you get a smooth sauce.

The baked mashed potatoes:

To make the baked mashed potatoes place them into ramekins and add the grated cheese on top. Bake in the preheated oven at 160°C for 10 minutes.

Slow roasted BBQ ribs with creamy sauce, and baked mashed potatoes with smoked cheese. You will just lick your fingers.

Slow roasted BBQ ribs with creamy sauce, and baked mashed potatoes with smoked cheese.

0 from 0 votes

Recipe by Jan Vasil Course: DinnerCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

This is a very simple yet delicious slow roasted BBQ pork ribs recipe.

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Ingredients

• THE RIBS:

• 1kg of ribs

• 2g of smoked red paprika

• 3g of garlic powder

• 2g of ground cumin

• 3g of mustard seeds

• 35g of sugar cane sugar

• 10g of salt

• 3g of ground pepper

• 3g of dried oregano

• 2g of ground chili flakes

• 3g of dried marjoram

• 3g of dried thyme

• THE SAUCE:

• 300g of cane sugar

• 75ml of sugar molasses

• 250ml of balsamic vinegar

• 2g of ground cumin

• 2g of ground chili flakes

• 1ml of smoke flavor

• 250ml of soy sauce

• 35ml of Worchester sauce

• 350g of ketchup

• 350ml of passata

• 200g of onion, sliced finely

• 15g of garlic, chopped

• 30ml of vegetable oil

• BAKED MASHED POTATOES:

• 200g of your favorite mashed potatoes

• 20g of smoked cheese (osczipek in Poland), grated thinly

• PICKLES:

• 100g of cornichons

• 100g of whole pickled chili peppers

Directions

• THE RIBS: cut out and discard any excess fat pieces and membranes from the bones. Chop the ribs into smaller chunks (3ribs in each will be perfect). Place the leftover ingredients (from the ribs ingredients section) in a food processor and blend with a blender until you get a marinade. Smear the marinade over the ribs and place them in a deeper baking tray. Marinate for at least 30 minutes at the room temperature. Cover with aluminium foil (the matt side up) and place it into the oven. Bake for 3 hours at 160°C.
• THE SAUCE: Heat up a bigger pot and add the vegetable oil, onions, chili flakes, garlic and the cumin. Roast for several minutes and then add the balsamic vinegar. Leave it to evaporate a bit and then add the soy sauce and the Worchester sauce. Bring to boil and add the ketchup, smoke flavor, cane sugar and the sugar molasses. Bring to boil and switch off the heat. Leave to cool and then blend with a blender until you get a smooth sauce.
• BAKED MASHED POTATOES: place the mashed potatoes into ramekins and add the grated cheese on top. Bake in the oven at 160°C for 10 minutes.
• Serving proposal: place the ribs on a bigger plate and pour over with the sauce. Serve with baked mashed potatoes and pickles on the side.
• Enjoy

Notes

• Try to discard the majority of the fat and membranes from the ribs.
• To get more flavors into the meat, marinate it at room temperature.
• You can make the ribs upfront and then freeze it down. It will last for a few weeks. Just make sure you place it into an airtight container.
• Try to use the best smoked cheese you can get. It will add a superb flavour to your mashed potatoes.

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I actually don’t know where this recipe is originally coming from but you can find it in Slovak, Hungarian, Polish and Czech cuisine. In every country, it has a different name and it’s cooked from a slightly different recipe. In Hungary it’s called “fasírt”, in Slovakia “fašírky”, in Poland “kotlety mielone” and “karbanátky” in Czechia. In case you ever wonder how I know this, I speak fluently almost all of these languages (well, I used google translate too)

A couple of weeks back we had visitors at our place and as always the question was “what to cook for them on Sunday?”. We have decided to make something very traditional of course. There was no doubt that it was the right choice because there was almost nothing left after lunch. Just a bit of mashed potato. So in case you need some inspiration for traditional Eastern European lunch, or want to taste something new, you have to try my favorite “fašírky” recipe.

Traditional Slovak meatballs – the best for Sunday lunch.

Traditional Slovak meatballs – the best for Sunday lunch.

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookCuisine: SlovakDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Cook Mode

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Ingredients

Metric US

• 500g of minced pork meat

• 1/4 of some old bread, you can use also fresh one in the worst case

• 1 egg

• 4 cloves of garlic

• 2 shallots

• Fresh parsley

• 2 spoons of the classic mustard

• Breadcrumbs

• 500g of potatoes

• 50ml of milk

• 75g of butter

• Cucumber

• Sour cream 18% fat

• Salt and black pepper

• Vegetable oil for deep frying

Directions

• Put the old bread into warm water and let it soften
• Meanwhile, chop shallots into small pieces, cut parsley, and peel the garlic
• Once the bread is soft, drain out all the water and mix it with the minced meat.
• Add shallots, 1 egg, and fresh parsley, press in the garlic, add 2 spoons of mustard, 1 spoon of salt, and black pepper and mix well. In case the mass is very soft add breadcrumbs to make it thick.
• Create small balls, flatten them out, and deep fry them in vegetable oil until brown. When they are ready place them on a paper towel to get rid of the extra fat
• Cut the potatoes and cook in salty water until tender. Using a potato masher creates a smooth mass. You can use a u001bblender if you wish, but get ready so that your mash will be sticky like glue.
• Add butter and milk and mix it until you get a soft and creamy mash. Season with salt.
• Slice cucumber and mix with sour cream, black pepper, and a pinch of salt

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According to historians scones (or “pogácsa” in Hungarian) are one of the oldest biscuits that were already baked in the time of the Hungarian conquest. Scones are small, round biscuits popular mainly in the Carpathian Basin and on the Balkans. The word “pogácsa” is coming from the South Slavic languages (in Serbia, Croatia, and Slovenia the name is “pogača”). 

In Hungary, scones are typically served as a welcome snack. Cheese, crackling, and curd cheese are the most liked flavors. Crackling scones are made of folded yeast dough, which contains fat and ground or finely chopped cracklings. Folding is not as difficult as you might think, it’s rather time-consuming than challenging. The dough is usualy folded at least three times, taking a 30-minute break between two foldings.

Crackling scones – the best recipe for a Hungarian classic

Cracklings are very popular in Hungary (and other Middle European countries) and every butcher is selling them. On another hand, buying them somewhere else might be a bit tricky. I got them from my brother which is making them from time-to-time at home. You can try to search in good butcheries or make them at home. I am sure there is plenty of recipes available on the internet.

Crackling scones – the best recipe for a Hungarian classic

Crackling scones – the best recipe for a Hungarian classic

5 from 1 vote

Recipe by Jan Vasil Course: Recipe book, Small bites, AppetizersCuisine: HungarianDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

50

minutes

Cook Mode

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Ingredients

Metric US

• 500g of flour

• 150ml of warm milk

• 25g fresh yeast (2 1/2 teaspoon dry yeast)

• 1 teaspoon sugar

• 1 egg (yolk separated from the white)

• 60g sour cream

• 100g of butter

• 1 tablespoon of salt

• 250g ground cracklings

• 1 tablespoon of cumin seeds

• 1 tablespoon of sea salt flakes

Directions

• In lukewarm milk dissolve the yeasts with a half teaspoon of sugar. Sift the flour into a bowl add the egg yolk, sour cream, salt and activated yeasts, and knead into a smooth and firm dough.
• On a floured surface roll out the dough into a 5mm thin rectangle. Smear the butter on top of the dough and spread the ground cracklings evenly. Fold up the dough and cover with a kitchen towel. Let it rest for 30 minutes.
• After 30 minutes roll the dough out again into 5mm rectangle and fold. Repeat this step at least 2 more times.
• Once you folded the dough at least 3 times, roll it out to the 1,5cm thin dough and cut out a circle shape scones. For cutting, I used a metal ring.
• Place the scones on a baking sheet, smear with beaten egg white and sprinkle with cumin seeds and sea salt flakes.
• Bake in a preheated oven at 220°C for about 20 minutes.
• Crackling scones taste the best with a cold beer Enjoy

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