Dry Rub Roast Pork Neck
Roast pork neck is amazingly tender and delicious! With a flavorful dry rub infusing the meat, and sweet and spicy dipping sauce adding another delicious layer of flavor, every mouthful will amaze you! It makes a great appetizer or entree, a worthy side dish to a family style meal, or a tasty dish to serve in a buffet for a crowd. This may very well become one of your favorite dishes to make!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams pork neck ((2 pieces))
- 1 1/2 teaspoons sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon paprika
- 1/2 teaspoon chili powder ((optional))
- 1/3 cup water
- 2 tablespoon fish sauce
- 1 1/2 tablespoon rice vinegar
- 1 1/2 tablespoon honey
- 1 clove garlic, (minced)
- 1 small Thai chili pepper, (finely chopped)
Instructions
- 1
Combine all dipping sauce ingredients in a jar and shake to combine. Adjust flavors according to taste.
- 2
Set aside until ready to serve.
- 3
Preheat oven 400F/200C.
- 4
Combine all the dry rub ingredients and mix well.
- 5
Pat pork neck pieces dry with paper towels.
- 6
Sprinkle the dry rub mixture among the pork neck pieces and coat them completely and evenly, patting the dry rub into the meat.
- 7
Place the pork neck on a rack set in a baking pan or dish.
- 8
Roast the pork for 15 minutes. Flip pieces over and roast another 15 minutes. Internal temperature taken with an instant read thermometer should measure 150F/65C.
- 9
Let meat rest for 5-10 minutes before cutting into slices. Serve immediately with dipping sauce.