Main dishes
Oven-Roasted Pork Neck (Argentine Bondiola)
Oven-roasted pork neck (bondiola) with a mustard, honey, garlic and soy marinade. Slow covered cooking, resting time and a pan-juice sauce.
- Total time
- 260 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Argentine
Ingredients
For the pork
For the marinade
For roasting
To serve (optional)
Method
Pat dry and season the pork
Take the piece out of the fridge 30 minutes before starting. Pat it dry on all sides with paper towels and season with the salt and pepper. A dry surface browns better and the marinade sticks instead of sliding off.
Make the marinade
In a bowl, mix the chopped garlic, Dijon mustard, honey, soy sauce, olive oil, lemon juice and sweet paprika into a thick, even paste.
Marinate and let it rest
Coat the piece on all sides with the marinade, using a brush or clean hands. Cover and refrigerate for at least 1 hour; if you can, leave it overnight so the garlic and salt penetrate.
Brown the pork
Preheat the oven to 320°F (160°C) with the rack in the center. Heat a large skillet over medium-high heat and brown the piece for 3 to 4 minutes per side, until the surface is toasted. The honey darkens fast: watch that it doesn't burn.
Roast covered for 2 hours
Transfer the piece to a roasting pan with 200 ml of water in the bottom and cover with foil. Roast at 320°F (160°C) for 2 hours: slow, moist cooking softens the cut's connective tissue.
Uncover and caramelize
Remove the foil, raise the oven to 392°F (200°C) and roast 15 to 20 minutes more, until the surface is dark and glossy. Check the thickest part with a thermometer: for a tender result it should read 176–185°F (80–85°C) (the safe minimum is 145°F/63°C).
Let it rest for 15 minutes
Move the pork to a board and cover loosely with foil. Let it rest for 15 minutes: the juices redistribute instead of running out at the first cut.
Make the pan sauce
Strain the pan juices into a saucepan and skim off excess fat from the surface. Boil over medium heat for 5 to 8 minutes, scraping the bottom, until it thickens slightly. Taste and adjust the salt.
Slice and serve
Slice the pork into ½-inch (1.5 cm) rounds, against the grain. Serve hot with the reduced pan juices on top, roast potatoes and chimichurri or Argentine salad.
The step photos are illustrative.
Notes
Tips
- Bondiola has a lot of connective tissue: the safe minimum for pork is 145°F (63°C) with a 3-minute rest, but for a tender result you need to reach 176–185°F (80–85°C). A meat thermometer is the reliable way to check.
- Time depends on thickness: a 1 kg (2.2 lb) piece needs about 1 hour 40 minutes covered; a 2 kg (4.4 lb) piece, about 2 hours.
- Always slice against the grain with a sharp knife.
- For pulled bondiola, leave it in the oven until 190–194°F (88–90°C) and shred with two forks.
Substitutions
- No Dijon mustard: yellow mustard, in a smaller amount.
- No honey: brown sugar or maple syrup, same amount.
- No soy sauce: an extra teaspoon of salt plus a splash of broth.
- In some countries this cut is sold as pork collar or pork neck.
Storage
Refrigerate the meat and juices within 2 hours of taking it out of the oven, in closed containers. It keeps for 3 to 4 days and reheats gently with some of the sauce to 165°F (74°C). You can freeze it in portions for up to 3 months.
Sources: USDA FSIS, minimum safe temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 serving (1/6 of the recipe, no side dish)
- Protein
- 58 g
- Carbohydrates
- 7 g
- Fat
- 64 g
- Saturated fat
- 22 g
Estimated values from USDA FoodData Central, adding up the raw ingredients and dividing by 6 servings. Some fat stays in the roasting pan, so the real value may be lower. Does not include salt or the side dish.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Bondiola is the pork neck, a cut with fat marbling that turns tender with slow cooking. In Argentina and Uruguay it's a weekend table classic, and in other countries it's sold as pork collar or pork neck. This recipe makes it in a home oven with a marinade of mustard, honey, garlic and soy sauce that caramelizes on the surface.
The secret is three steps: browning the piece before roasting it, cooking it covered with a little water so it softens, and letting it rest before slicing. The pan juices become a simple sauce to spoon over the slices, served with roast potatoes or chimichurri.
Frequently asked questions
What is bondiola?
It's the pork neck, a cut with fat marbling that keeps it juicy during long cooking. In some countries it's sold as pork collar or pork neck.
How long does bondiola need in the oven?
A 2 kg (4.4 lb) piece needs about 2 hours covered at 320°F (160°C) plus 15 to 20 minutes more uncovered at 392°F (200°C). A 1 kg (2.2 lb) piece needs about 1 hour 40 minutes total. Checking the internal temperature is the most reliable method.
What temperature is it done at?
The safe minimum for pork is 145°F (63°C) with a 3-minute rest, but for tender bondiola aim for 176–185°F (80–85°C) at the thickest part. For pulled pork, up to 190–194°F (88–90°C).
Why does mine turn out dry or tough?
It's usually undercooking or not covering it: this cut needs time and moisture to soften. Cook it covered with water in the bottom and let it rest 15 minutes before slicing.
