Part of Sticky Pork Neck & Cheese Braaibroodjie →

Braai Pork Neck Fillet

Name: Braai Pork Neck Fillet
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: kg pork neck fillet (whole, or sliced into 2 cm steaks); ml soy sauce; ml sunflower oil; ml apple cider vinegar; ml tomato sauce; ml Worcestershire sauce; cloves garlic, finely grated; ml smoked paprika; ml ground black pepper; ml salt; ml chilli flakes (optional); ml honey (optional, if you want some stickiness back)

55 min (incl. resting)easy4 original servings

Succulent pork neck fillet glistens with a sticky garlic marinade, caramelising beautifully over the coals without burning. The generous fat marbling keeps every bite juicy and flavourful—pure braai perfection.

Ingredients

Serves

Main

1 kg pork neck fillet (whole, or sliced into 2 cm steaks)

Marinade

60 ml soy sauce
45 ml sunflower oil
30 ml apple cider vinegar
30 ml tomato sauce
15 ml Worcestershire sauce
2 cloves garlic, finely grated
15 ml smoked paprika
5 ml ground black pepper
5 ml salt
2 ml chilli flakes (optional)
15 ml honey (optional, if you want some stickiness back)

Instructions

1
Mix all the marinade ingredients (everything except the pork) in a bowl.
2
Place the pork neck in a dish or zip bag, pour over the marinade, and turn to coat. Marinate in the fridge for at least 2 hours, ideally overnight. Turn it once or twice if you can.
3
Take the meat out about 30 minutes before braaing so it comes to room temperature. Keep the leftover marinade for basting.
4
Get medium coals going — moderate heat. Without the sugar you have more margin, but don't go raging hot.
5
Pour the reserved marinade into a small pot and simmer it on the side of the braai for 3 to 4 minutes so it's safe to baste with.
6
Braai the pork neck for about 25 to 35 minutes if whole (8 to 12 minutes if cut into steaks), turning every few minutes and basting with the cooked marinade each turn.
7
The meat is done when the internal temperature hits 68 to 72°C, or when it's firm with a slight give and the juices run clear. Whole fillets need a rest; steaks less so.
8
Rest the meat under foil for 10 minutes before slicing across the grain.

Notes & Tips

Spit braai option

Running the spit instead? A whole pork neck trusses up nicely and takes around 45 to 60 minutes over medium coals.

Preventing flare-ups

If the marinade catches too fast, lift the grid higher or move the meat to a cooler patch — sugar and tomato marinades always want to flare.

Slicing the meat

Slice across the grain, not with it — keeps every piece tender.