Enjoy an irresistible roasted pork neck recipe, perfect to impress on any special occasion. With a simple preparation, this meat is slowly cooked until tender, juicy, and covered with a golden, flavorful crust. Served with potatoes, vegetables, or a fresh salad, this pork neck is ideal for family lunches or elegant dinners. Here we show you step by step how to achieve the best result at home, using easy-to-find ingredients and a homemade touch that makes the difference.

Baked pork bondiola

In this recipe, the pork neck is marinated in a mixture of Dijon mustard, honey, soy sauce, garlic, and lemon juice. This marinade provides a perfect balance between salty, sweet, and tangy flavors, enhancing the taste of the meat and creating a delicious glaze on the surface.

Curse Recipekitchen MeatsDifficulty Easy

Amount

Portions

Preparation

minute

cooking

hours

minute

Calories

300

kcal

Ingredients:

2 kg Pork bondiola (1.5-2 kg)
4 cloves chopped garlic
2 tablespoons Dijon Mustard
2 tablespoons honey
2 tablespoons soja souce
2 tablespoons oliva oil
1 trickle lemon juice
1 Pinch Salt and pepper to taste

Instructions

Preheat the oven to 180°C (350°F).
In a small bowl, mix the minced garlic, Dijon mustard, honey, soy sauce, olive oil, and lemon juice. Add salt and pepper to taste.
Place the pork loin in a baking tray and coat it with the mixture you prepared in the previous step. Make sure to cover the entire surface of the meat with the marinade.
Cover the tray with aluminum foil and place the pork loin in the preheated oven. Cook for approximately 2 hours.
After 2 hours, remove the aluminum foil and continue baking the pork loin for an additional 30 minutes or until the surface is golden and caramelized.
Once ready, remove the pork loin from the oven and let it rest for a few minutes before slicing it into pieces.
Serve the roasted pork loin accompanied by your favorite side dishes, such as mashed potatoes, salad, or roasted vegetables.

Sliced pork neck

Tips

Choose a good quality pork bondiola: Opt for a fresh and well-sourced pork bondiola. This will ensure optimal flavor and texture in the final dish.
Marinade: Make sure to marinate the bondiola for at least 1 hour before cooking. This will allow the flavors to penetrate the meat and make it more flavorful. If you can, marinate it overnight for best results.
Oven temperature: Set the oven temperature to 180°C (350°F) for even, gentle cooking. This will allow the meat to cook evenly and retain its juiciness.
Kitchen thermometer: Use a kitchen thermometer to check the internal cooking of the bondiola. Insert the thermometer into the thickest part of the meat and make sure the internal temperature reaches 63-65°C (145-150°F) for perfect doneness.
Additional Glaze: If you want an extra glaze on the bondiola, you can remove the foil during the last 15-20 minutes of cooking and brush it with more marinade. This will create a delicious, caramelized layer on the surface.
Rest before cutting: After removing the bondiola from the oven, let it rest for a few minutes before cutting it. This will allow the juices to redistribute and keep the meat juicy.
Cut into thin slices: When cutting the bondiola, use a sharp knife and make thin slices. This will allow each serving to have a soft texture and stay juicy.
Sides: Serve the baked pork bondiola with your favorite sides, such as mashed potatoes, fresh salad, roasted vegetables or a sauce of your choice. These additions will add variety and flavor to the dish.

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Baked pork neck and health benefits

Roast pork loin, when prepared properly and consumed in moderation, can offer several health benefits. Here are some of them:

Source of protein: This recipe is an excellent source of protein, essential for tissue repair and growth, enzyme and hormone formation, and strengthening the immune system.
Vitamins and minerals: Pork, including pork loin, contains a variety of essential vitamins and minerals such as iron, zinc, phosphorus, potassium, vitamins B6, and B12. These nutrients play a crucial role in proper body functioning and contribute to maintaining optimal health.
Energy and satiety: Pork loin is relatively high in calories and healthy fats, making it a good source of energy. Its protein and fat content can help promote satiety, which can help control appetite and prevent overeating.
Muscle nutrition: Pork bondiola contains essential amino acids necessary for the development and maintenance of muscles. Therefore, it can be beneficial for people looking to increase their muscle mass or maintain healthy musculature.
Heme iron: Pork, including pork, provides iron in the form of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant sources. Iron is necessary to form red blood cells and transport oxygen in the body

However, it is important to note that pork belly can also contain significant levels of saturated fat and cholesterol. Therefore, it is recommended to consume it in moderation and as part of a balanced diet.

History of pork neck

The history of pork bondiola dates back to ancient times, where the pig was one of the most important animals in human nutrition due to its versatility and its ability to adapt to various cooking methods. Bondiola, specifically, has been valued for its excellent combination of flavor and texture since time immemorial.

The origin of pork bondiola is believed to lie in the practices of pig slaughter, a tradition that has existed in many cultures around the world since ancient times. During these slaughter rituals, a pig was sacrificed and every part of the animal was used for consumption, avoiding any waste. The bondiola, located in the neck and shoulders of the pig, was one of the most appreciated pieces for its tenderness and flavor.

Throughout history, pork bondiola has been an important component of gastronomy in various cultures. In European cuisine, for example, it was widely used in traditional dishes such as roast pork or stew. Over time, different regions developed their own techniques and recipes to highlight the unique qualities of bondiola.

With the arrival of the modern era, pork bondiola continued to be a central element in gastronomy, adapting to culinary trends and local preferences. Today, it is found in a wide variety of dishes from different parts of the world, from classic recipes to innovative creations by contemporary chefs.

In short, the history of pork bondiola is a rich and diverse narrative that reflects the cultural and culinary importance of this cut of meat over time. Its popularity endures to this day, demonstrating that its irresistible flavor and succulent texture continue to conquer the hearts and palates of people around the world.

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Image credit: freepik

Answers ans Questions

Bondiola is cut from the pork shoulder or “pork neck.” It's a marbled, flavorful piece of meat that becomes tender when cooked low and slow. In some regions it's also known as pork butt or collar.

For a 2 kg bondiola, bake at 180 °C / 350 °F covered for about 2 hours, then uncover and bake an additional 30 minutes to caramelize the glaze. The internal temperature should reach ~63–65 °C (145–150 °F). Let it rest before slicing.

A balanced marinade of Dijon mustard, honey, soy sauce, garlic, olive oil, and a squeeze of lemon juice enhances the taste and forms a glossy glaze. You can marinate for 1 hour, or ideally overnight, to let the flavors penetrate deeply.

Yes, cover the baking dish with foil for the first 2 hours to lock in moisture and ensure tenderness. Then uncover for the last 30 minutes to create a golden, slightly charred crust. Basting during baking enhances flavor further.

Para una bondiola tierna, cocínala a fuego lento. Si la haces al horno, usa temperaturas bajas (150–160 °C) durante al menos 2 horas, y cúbrela con papel aluminio. También puedes sellarla primero para conservar los jugos y luego hornearla con vino blanco, cerveza o caldo aromático.