Pan-Fried Pork Neck
Pan-fried pork neck is a classic recipe, celebrated for its simplicity and rich flavor. Well-seasoned slices of pork neck are fried until they develop a golden, juicy crust, enhanced by subtle notes of garlic, thyme, and rosemary. Cooking in a skillet gives the meat a tender interior and a crispy exterior, while a final drizzle of lemon juice adds a fresh, balanced taste. This dish is ideal for a quick, satisfying meal, perfectly paired with simple sides like mashed potatoes or sautéed vegetables.
Ingredients:
- 4 pork neck slices
- 2 tablespoons olive oil or sunflower oil
- 3 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 tablespoon butter (optional, for extra richness)
- Juice of half a lemon (optional, for a brighter flavor)
Method of Preparation:
- Seasoning the Meat:
Season the pork neck slices with salt, pepper, thyme, and rosemary on both sides. Let rest for a few minutes to absorb the flavors. - Heating the Skillet:
In a large skillet, heat the oil over medium heat. For a richer taste, add butter once the oil is hot. - Cooking the Pork:
Add the pork neck slices to the skillet and cook for 4–5 minutes per side, until a beautiful golden crust forms and the meat is cooked through. Cooking time may vary with slice thickness. - Adding Garlic:
In the last minute of cooking, add the chopped garlic to the skillet, ensuring it aromatically infuses the meat without burning. - Finishing Touch:
At the end, drizzle the pork with lemon juice for an added burst of freshness. - Serving:
Serve the pan-fried pork neck with sides such as mashed potatoes, sautéed vegetables, or a fresh salad.
Suggestion:
For deeper flavor, marinate the pork neck for 1–2 hours in a mixture of oil, garlic, thyme, and lemon juice before cooking.
Bon appétit!
Why are thyme and rosemary ideal for pan-fried pork neck?
Thyme and rosemary provide an aromatic, earthy flavor that complements the pork’s richness. Fresh garlic enhances the meat’s savory profile, while salt and pepper highlight its natural flavors. A final squeeze of lemon juice adds a revitalizing contrast.
How do you achieve a golden, juicy crust?
Ensure the skillet is well-heated before adding the meat. The oil helps form the crust—avoid moving the slices during cooking and flip only once to allow even caramelization.
Why let the meat rest after seasoning?
Resting allows the seasonings to penetrate the meat fibers, resulting in a more robust flavor with every bite.
How to adapt the recipe for more intense flavor?
Marinate the pork neck for 1–2 hours in oil, garlic, thyme, rosemary, and lemon juice. This process deepens the aroma and tenderizes the meat, making it even juicier.
What skillet is best for cooking pork neck?
A cast-iron skillet or high-quality nonstick pan is ideal. Cast iron retains heat uniformly, producing a perfect crust, while nonstick prevents sticking.
How to ensure the pork is cooked yet tender?
Adjust cooking time to slice thickness—4–5 minutes per side for thin cuts. For thicker slices, cover the skillet in the last minutes to cook evenly without drying out.
Which sides complement pan-fried pork neck best?
Creamy mashed potatoes balance the meat’s texture and flavor. Other options include sautéed broccoli, carrots, green beans, fresh cabbage salad, or crispy roasted potatoes.
What are the benefits of adding garlic at the end?
Adding garlic late releases its aromatic oils without burning, avoiding bitterness and offering a subtle, balanced flavor that complements the herbs.
How to make a lighter version?
Use minimal oil in a grill pan or air fryer. Replace heavy sides like mashed potatoes with steamed vegetables or a fresh salad.
How to keep pork neck tender when reheating?
Reheat gently over low heat in a covered skillet, adding a splash of water or broth to maintain moisture. Alternatively, warm in a low oven covered with foil. Avoid microwaving to preserve the crispy crust.
