Marinated pork neck steaks in the air fryer
Juicy pork neck steaks marinated overnight in grated onion, garlic, marjoram, and paprika — the Polish classic karkówka, cooked in the air fryer. The surface turns lightly caramelized, while the meat stays juicy.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Grater
- 1 Garlic press
- 1 Meat thermometer
Ingredients
4 pcs pork neck steaks About 2 cm thick, about 180 g each.
Marinade
1 pcs onion Grated
3 clove garlic Crushed
2 tbsp rapeseed oil
1 tbsp mustard Coarse or Dijon works well
2 tsp dried marjoram
2 tsp sweet paprika
1 tsp honey Gives a lightly caramelized surface
1 tsp salt
1 tsp black pepper Freshly ground
Instructions
Preparation
- Coarsely grate 1 pcs onion into a large bowl, and press 3 clove garlic into the bowl.
- Mix 2 tbsp rapeseed oil, 1 tbsp mustard, 2 tsp dried marjoram, 2 tsp sweet paprika, 1 tsp honey, 1 tsp salt and 1 tsp black pepper together with the onion and garlic into an even marinade.
- Turn 4 pcs pork neck steaks thoroughly in the marinade, so they're covered on both sides. Cover the bowl, and place it in the fridge for at least 8 hours — preferably overnight.
- Take the steaks out of the fridge 30 minutes before cooking, so they can come to room temperature. Pat off most of the marinade with paper towel — grated onion and honey burn easily in the air fryer.
Cooking in the air fryer
- Preheat the air fryer to 180°C.
- Place the steaks in a single layer in the basket, so they don't overlap. Cook them for 9 minutes at 180°C.
- Turn the steaks, and cook them for a further 7-9 minutes at 180°C, until the surface is lightly caramelized and the core temperature is 70°C.
Serving
- Let the steaks rest for 5 minutes under a piece of foil, so the juices redistribute. Serve them whole with your sides.
Notes
Tips for the perfect result:
Pat the marinade off the meat before cooking. Grated onion and honey burn easily over direct heat, and a dry surface gives the nicest caramelization. Choose steaks of similar thickness so they finish cooking at the same time. Variation:
Add 1 tsp smoked paprika to the marinade for a deeper grilled flavor, or a splash of lemon juice for a bit of acidity. A bay leaf in the marinade is also common in Polish versions. Serving:
Serve with sauerkraut, coarse mustard, boiled potatoes, and coarse rye bread — or with a light cucumber salad. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Pat the marinade off the meat before cooking. Grated onion and honey burn easily over direct heat, and a dry surface gives the nicest caramelization. Choose steaks of similar thickness so they finish cooking at the same time. Variation:
Add 1 tsp smoked paprika to the marinade for a deeper grilled flavor, or a splash of lemon juice for a bit of acidity. A bay leaf in the marinade is also common in Polish versions. Serving:
Serve with sauerkraut, coarse mustard, boiled potatoes, and coarse rye bread — or with a light cucumber salad. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 465kcalCarbohydrates: 4gProtein: 32gFat: 35gSaturated fat: 11gPolyunsaturated fat: 5gMonounsaturated fat: 16gTrans fat: 0.1gCholesterol: 105mgSodium: 650mgPotassium: 520mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 25mgIron: 1.4mgNet carbohydrates: 3g
