Honey-Mustard Crusted Pork Neck
Succulent pork neck roasted with a sweet-spicy glaze of honey, mustard, and paprika—perfect for festive slicing.
- Time
- 1 h 40 min
- Serving
- 640 kcal
- Ingredients
- ≈ $1.75
- Protein
- 36 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 210 g
- 2 Honey 12 g
- 3 Mustard 12 g
- 4 Garlic≈ $10.00 per kg 6 g
- 5 Paprika 2 g
- 6 Soy sauce 12 ml
- 7 Ground black pepper 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 340°F (170°C). Pat pork1 dry and score lightly in a few shallow places.
Mix honey, Dijon mustard, minced garlic4, smoked paprika, soy sauce, salt, and black pepper.
Coat pork1 with the mixture, place in a roasting pan, and cover tightly with foil.
Roast 60 minutes at 340°F (170°C), then uncover and baste with pan juices.
Roast another 20–25 minutes until the crust is glossy and juices run clear when pricked.
Rest pork1 10 minutes, then slice across the grain.
Tips
- Why it works
- Make the cuts shallow so the meat doesn't lose its juice and turn dry. The temperature of 170 °C lets the crust bake evenly without burning.
- Substitutions
- Replace the soy sauce with 12 ml of tomato paste for tang or 12 ml of apple cider vinegar for brightness. Use ready-made mustard, or replace it with 12 g of dry mustard mixed with water in place of 1 tbsp.
- Common mistakes
- If the juice is cloudy when you pierce the meat, it's overcooked and will be tough. Watch the time: after removing the foil, bake for exactly 20-25 minutes.
- Storing and reheating
- Keep in the fridge for 3 days, covered with cling film. Reheat in the microwave for 2-3 minutes with a splash of water so it doesn't dry out. Don't freeze, as the crust will turn soft.
- Serve with
- Serve with mashed potatoes and pickled cucumbers at a festive table. Slice thinly for sandwiches with rye bread.
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