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grilled karkowka served over braised cabbage

Juicy Polish Grilled Pork Shoulder Steaks (Karkówka Recipe)

Grilled karkówka seasoned with a beer, marjoram, and caraway marinade. Polish pork collar steaks that stay juicy and get perfectly charred every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 4 hours
Total Time 4 hours 30 minutes
Course Dinner
Cuisine Polish
Servings 4
Calories 130 kcal

Equipment

  • Grill (gas or charcoal)
  • Large shallow dish or zip-top bag
  • Box grater
  • Instant-read thermometer
  • tongs
  • Platter for resting

Ingredients
 
 

Meat

  • 4 pork shoulder blade steaks (pork collar, 3/4 to 1 inch thick)

Marinade

  • ½ cup light beer
  • 3 tablespoons wholegrain mustard
  • 3 tablespoons sunflower oil (or another neutral oil)
  • 1 yellow onion (small and grated on a box grater)
  • 2-3 garlic cloves (large, grated)
  • 1 tablespoon dried marjoram
  • 2 teaspoons sweet paprika
  • 1 teaspoon caraway seeds (lightly crushed)
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper (freshly ground)

Instructions
 

  • In a large shallow dish or zip-top bag, combine ½ cup light beer, 3 tablespoons wholegrain mustard, 3 tablespoons sunflower oil, 1 yellow onion (grated), 2-3 garlic cloves (grated), 1 tablespoon dried marjoram 2 teaspoons sweet paprika, 1 teaspoon caraway seeds, 1½ teaspoons kosher salt, and 1 teaspoon black pepper. Mix well.
  • Add the 4 pork shoulder blade steaks and turn them several times until fully coated. Press some of the onion mixture directly onto each steak.
  • Cover and refrigerate for at least 4 hours. Overnight yields the best flavor and tenderness - this is when the marinade really penetrates the meat.
  • About 30 minutes before you're ready to grill, take the pork out of the fridge. Let it come closer to room temperature while you heat the grill.
  • Lift the steak from the marinade.
  • Let the excess marinade drip back into the dish for a few seconds.
  • If there's a large clump of onion hanging off the steak, gently knock it off with your fingers or the back of a spoon.
  • Leave the thin coating of marinade on the meat.
  • Heat your grill to medium-high, around 400 to 450°f. Clean the grates and give them a light coat of oil.
  • Place the steaks directly over the heat. Grill for 4 to 5 minutes without moving them. You want a proper crust to form before you flip.
  • Flip once and grill for another 4 to 5 minutes, or until the internal temperature reaches 145°f. The fat around the edges may flare up slightly - that's normal, and those charred edges are part of what makes grilled karkówka so good.
  • Transfer the steaks to a platter and let them rest for 5 to 10 minutes before slicing. Serve them whole or slice against the grain.

Notes

Pull the pork out of the fridge 30 minutes early - cold meat on a hot grill causes uneven cooking.
Don't move the steaks once they're down - let the grill do its job.
Don't press down on the meat - ever. It pushes out the juices.

Nutrition

Serving: 1pieceCalories: 130kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 1mgSodium: 1000mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 546IUVitamin C: 3mgCalcium: 36mgIron: 1mg
Keyword karkowka, pork, pork neck, pork shoulder, pork steaks
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