Growing up in a multicultural neighborhood, I was fortunate to have a Korean grandmother as a neighbor who treated me like family. Mrs. Kim would often invite me over for dinner, where I first discovered the incredible flavors of Korean cuisine. This pork neck recipe is inspired by her cooking style – a perfect blend of sweet, savory, and slightly spicy flavors that transform an affordable cut of meat into something truly spectacular. The first time I attempted to recreate her magic in my own kitchen, I was amazed at how such simple ingredients could create such complex, satisfying flavors.
Why This Korean Pork Neck Will Become Your New Favorite
Incredible Value and Flavor
Pork neck is one of the most underrated cuts of meat, offering exceptional flavor at a fraction of the cost of premium cuts. This marbled meat becomes incredibly tender when slow-cooked, absorbing all the beautiful Korean-inspired flavors while remaining juicy and succulent.
Perfect Balance of Sweet and Savory
The marinade combines traditional Korean flavors with accessible ingredients, creating a harmonious blend of soy sauce saltiness, honey sweetness, and gentle heat from chili sauce. Meanwhile, the sesame oil adds that distinctive nutty aroma that makes Korean cuisine so irresistible.
Hands-Off Cooking Method
Once you’ve prepared the marinade and assembled the dish, the oven does all the work. This makes it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Versatile and Crowd-Pleasing
Whether you’re cooking for family dinner or entertaining friends, this dish adapts beautifully to different occasions and dietary preferences.
Essential Ingredients and Equipment
For the Pork and Marinade
- 1 kg pork neck – Choose well-marbled pieces for maximum tenderness
- Salt and black pepper – For initial seasoning
- 2 cloves garlic – Fresh garlic provides the best flavor when grated
- 4 tablespoons soy sauce – Use regular soy sauce, not low-sodium
- 4 tablespoons chili sauce – Sweet and spicy Korean gochujang or sriracha work perfectly
- 2 teaspoons sesame oil – This adds authentic Korean flavor
- 2 tablespoons ketchup – Adds sweetness and helps create the glaze
- 2 tablespoons rice vinegar – Provides gentle acidity to balance the sweetness
- 2 tablespoons honey – Creates caramelization during cooking
Equipment Needed
- Large mixing bowl for marinating
- Sharp knife for cutting meat
- Garlic grater or microplane
- Ovenproof dish with lid
- Aluminum foil (if your dish doesn’t have a lid)
Step-by-Step Cooking Instructions
Preparing the Meat and Marinade
Start by cutting the pork neck into uniform pieces, approximately 3-4 cm in size. This ensures even cooking and allows the marinade to penetrate effectively. Place the cut meat in a large bowl and season generously with freshly ground black pepper and a pinch of salt.
Next, grate the garlic cloves directly over the meat – this releases more flavor than chopping. Add all remaining marinade ingredients: soy sauce, chili sauce, sesame oil, ketchup, rice vinegar, and honey. Using clean hands or a large spoon, mix everything thoroughly until each piece of pork is completely coated in the marinade.
The Marinating Process
For optimal flavor development, cover the bowl and refrigerate the marinated pork for at least 2 hours. However, if you have the time, marinating overnight in the refrigerator will yield even more incredible results. The longer marinating time allows the flavors to penetrate deeper into the meat.
Oven Preparation and Initial Cooking
Preheat your oven to 190°C (375°F). Transfer the marinated pork and all the marinade to an ovenproof dish, spreading everything evenly to create a single layer. This ensures uniform cooking and prevents overcrowding.
Cover the dish tightly with either a lid or aluminum foil – this creates a steaming environment that keeps the meat moist during the initial cooking phase. Place in the preheated oven and bake for 1.5 hours.
Final Cooking and Glazing
After 1.5 hours, remove the dish from the oven and carefully remove the foil or lid. Stir the meat gently to redistribute the sauce, then return to the oven uncovered. Continue baking for approximately 30 minutes, basting the meat with the pan juices 2-3 times during this period. This final uncovered cooking creates a beautiful glaze and concentrates the flavors.
Perfect Serving Suggestions
Traditional Korean Accompaniments
Serve this flavorful pork over steamed white rice to absorb all the delicious sauce. Additionally, fresh cabbage salad provides a crisp, refreshing contrast to the rich meat. For an authentic Korean experience, include kimchi on the side – its fermented tanginess perfectly complements the sweet-savory pork.
Creative Serving Ideas
Consider serving the pork in lettuce wraps for a lighter option, or over noodles for a heartier meal. Furthermore, the meat works wonderfully in Korean-style tacos or as a filling for steamed buns.
Complete Meal Suggestions
- 200g steamed rice per person
- Fresh young cabbage salad with sesame dressing
- Sauerkraut salad with chili for added fermented flavors
- Traditional kimchi for authentic Korean dining
Delicious Recipe Variations
Spicier Version
For heat lovers, double the amount of chili sauce and add fresh sliced jalapeños to the marinade. You can also sprinkle Korean chili flakes (gochugaru) over the finished dish.
Sweeter Family-Friendly Version
Reduce the chili sauce by half and add an extra tablespoon of honey. This creates a milder flavor profile that children typically enjoy while maintaining the dish’s essential character.
Quick Weeknight Version
If you’re short on time, you can skip the marinating step and proceed directly to cooking. While the flavor won’t be as developed, the dish will still be delicious and satisfying.
Make-Ahead Tips and Storage
Advanced Preparation
This dish actually improves with advance preparation. Marinate the pork up to 24 hours ahead for maximum flavor development. The marinated meat can stay in the refrigerator until you’re ready to cook.
Batch Cooking
Double the recipe and freeze half of the marinated pork in freezer bags for future meals. Thaw overnight in the refrigerator before cooking as directed.
Leftover Magic
Leftover pork keeps well in the refrigerator for up to 3 days and actually tastes even better the next day as the flavors continue to meld. Reheat gently in the microwave or on the stovetop with a splash of water.
Professional Tips and Techniques
Sauce Consistency: If your sauce seems too watery at the end of cooking, don’t worry – this is easily fixed. Simply pour some of the pan juices into a small saucepan and bring to a boil. Mix 1 teaspoon of potato starch with 1 tablespoon of cold water to create a slurry, then whisk this into the boiling sauce. Once thickened, pour it back over the meat and stir to combine.
Meat Selection: Choose pork neck with good marbling for the best results. The fat content keeps the meat moist during the long cooking process and adds incredible flavor.
Temperature Control: Don’t rush the cooking process by increasing the temperature. The low, slow cooking method ensures the meat becomes fork-tender while developing a beautiful glaze.
Basting Technique: When basting during the final 30 minutes, use a large spoon to collect the pan juices and pour them over the meat. This helps create an even glaze and prevents any pieces from drying out.
Frequently Asked Questions
Can I use a different cut of pork for this recipe? While pork neck works best due to its marbling and texture, you can substitute pork shoulder or pork butt. However, avoid lean cuts like tenderloin as they may become dry during the long cooking process.
What if I can’t find Korean chili sauce? Sriracha makes an excellent substitute for Korean chili sauce in this recipe. You can also use sweet chili sauce or even a mixture of regular hot sauce and honey to achieve similar results.
How do I know when the pork is properly cooked? The pork is done when it’s fork-tender and easily shreds apart. Internal temperature should reach 75°C (165°F), but texture is the best indicator – properly cooked pork neck will be falling apart tender.
Can I make this dish in a slow cooker instead? Absolutely! After marinating, transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For the final glazing effect, transfer to a baking dish and broil for 5-10 minutes.
Is this recipe suitable for meal prep? Yes! This dish is excellent for meal prep. Cook a large batch, portion it with rice and vegetables, and store in the refrigerator for up to 4 days. The flavors actually improve over time.
What’s the best way to reheat leftovers? Reheat gently in the microwave with a splash of water or broth to prevent drying out. Alternatively, reheat in a covered pan on the stovetop over low heat, stirring occasionally.
Recipe Summary:
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes (plus marinating)
- Servings: 4 generous portions
- Course: Main Dish
- Cuisine: Korean-inspired