Pork Neck Steaks with Chilli Maple 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.
Ingredients
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: 430kcal | Carbohydrates: 12g | Protein: 36g | Fat: 26g | Sodium: 1.8mg | Sugar: 10g