Pork Neck Steaks with Chilli Maple Glaze

Big Flavour BBQ Pork with a Sweet and Spicy Glaze

Pork neck steaks are a go-to for me on the BBQ. They’ve got a great balance of fat and meat, which keeps them juicy over the coals. You can treat them like a thick chop, but they’ve got more flavour and a better texture. For this recipe, I use a chilli maple glaze that clings to the meat and builds a glossy crust as it cooks. It’s not overly hot—just enough to give it some warmth and balance out the sweetness of the syrup.

The steaks don’t need a long marinade. A few hours in the fridge is enough to get the flavour working into the meat. I like to let the glaze reduce on the grill itself—brushing it on during the last few minutes so the sugars start to caramelise. That’s where the smoky flavour comes in and makes it feel like proper BBQ.

Why Pork Neck Steaks Are Made for the Grill

You don’t always see neck steaks at the supermarket, but most butchers will sort you out. They’re usually thicker than loin chops and don’t dry out as easily. Because they’ve got some intramuscular fat, they stay moist even if you cook them a touch longer.

I give them a quick dry rub first—just salt, pepper, smoked paprika and garlic powder—then let them marinate in the maple and chilli mix. The end result is tender meat with charred edges and a deep, sticky glaze that clings to every bite.

The Chilli Maple Glaze You’ll Use Again

The glaze is simple. I use pure maple syrup, hot sauce, soy, and a splash of apple cider vinegar. It’s sharp, sweet, and spicy all at once. You can dial the heat up or down depending on your preference—swap the hot sauce for fresh chilli if you want it brighter.

Brushing the glaze on during cooking means it thickens up naturally and sticks to the meat. It’s the kind of glaze that works on wings, ribs, and even grilled vegetables if you’ve got leftovers.

Remove the steaks from the marinade and pat dry lightly—don’t wash them off, just remove excess. Brush lightly with oil. Place the steaks over direct heat and grill for 5–6 minutes per side, turning once. During the last 2–3 minutes of cooking, brush with the remaining glaze and move to a slightly cooler part of the grill to avoid burning.

Best Ways to Serve Chilli Maple Pork

I usually serve these steaks with roasted potatoes with rosemary or a couscous salad with herbs and cucumber. If you’re feeding a crowd, slice the meat thin and stuff it into warm flatbreads with yoghurt, herbs and pickled onions.

They’re also great as part of a mixed grill—set them next to chicken thighs and sausages for variety. The glaze plays well with other grilled dishes too, so you can repeat the flavours across your BBQ menu.

BBQ Tips for Juicy Pork Neck Steaks

• Don’t skip the resting stage. It locks in the juices.
• Baste during the final minutes only—too early and the sugar will burn.
• If your BBQ flares up, move the meat to a cooler side. Pork neck can handle slower heat if needed.

This one’s proper BBQ food—rich, juicy, and packed with flavour from start to finish. Pork neck doesn’t get enough love, but once you try it grilled like this, you’ll keep coming back to it.

Pork Neck Steaks with Chilli Maple Glaze

Spooning & Forking

Pork neck steaks are a go-to for me on the BBQ. They’ve got a great balance of fat and meat, which keeps them juicy over the coals. You can treat them like a thick chop, but they’ve got more flavour and a better texture. For this recipe, I use a chilli maple glaze that clings to the meat and builds a glossy crust as it cooks. It’s not overly hot—just enough to give it some warmth and balance out the sweetness of the syrup.

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Marinating Time 2 hours hrs

Course bbq, Main Course

Cuisine British, European

Servings 4 Servings

Calories 430 kcal

Ingredients

  

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For the pork

• 800 g Pork Neck Steak
• 1 tsp Sea Salt
• 1 tsp Black Pepper cracked
• 1 tsp smoked paprika
• ½ tsp Garlic Powder
• 1 tsp Olive Oil for brushing

For the glaze

• 3 tbsp Maple syrup
• 1 tbsp Hot Sauce Frank’s or Sriracha work well
• 1 tbsp Soy Sauce dark
• 1 tbsp Apple Cider Vinegar
• ½ tsp Ground Cumin

Instructions

 

• Season and Marinate. Pat the pork dry with kitchen paper. Mix the salt, pepper, paprika and garlic powder in a small bowl and rub it all over the steaks. In another bowl, stir together the glaze ingredients. Pour half the glaze over the pork, coating both sides, and set aside the rest for basting. Cover and refrigerate for 2–4 hours.
• Get the BBQ Hot. Light your BBQ and bring it to medium-high heat. Make sure the grates are clean. You want enough heat to sear the outside without burning the glaze.
• Grill the Pork. Remove the steaks from the marinade and pat dry lightly—don’t wash them off, just remove excess. Brush lightly with oil. Place the steaks over direct heat and grill for 5–6 minutes per side, turning once. During the last 2–3 minutes of cooking, brush with the remaining glaze and move to a slightly cooler part of the grill to avoid burning.
• Rest and Serve. Once the pork hits 70°C internally (use a probe thermometer), take it off the grill and rest for 5–10 minutes. The juices will redistribute and the glaze will set a little. Serve sliced or whole, with charred lemon or a simple chopped herb salad.

Nutrition

Calories: 430kcalCarbohydrates: 12gProtein: 36gFat: 26gSodium: 1.8mgSugar: 10g

Keyword BBQ, Pork, Skewer

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