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Roast pork neck with potatoes and onions
Pork neck seasoned with caraway, seared and roasted over onions, then finished with potato wedges and broth. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Total time
- 1 hr 50 min
- Temperature
- 180 °C (350 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Season a whole pork neck roast with salt, black pepper, and caraway, sear it on all sides, then roast it on a bed of onions. After 30 minutes of covered roasting, add potato wedges and meat broth, then continue roasting until tender.
Baste the meat and potatoes with the pan juices as they roast so the potatoes take on the flavor of the pork. You can use cabbage instead of potatoes, as in pork neck roasted whole over sauerkraut.
Ingredients
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Instructions
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Sear the pork
Pat the pork neck dry with a paper towel. Season with salt and ground black pepper, sprinkle with ground caraway, and sear on all sides in hot oil over high heat.
Roast over onions
Peel the onions and cut them into wedges. Grease a roasting pan with the remaining oil, spread the onions in the pan, and place the seared pork on top. Pour in the water, cover, and roast in an oven preheated to 180 °C (350 °F) for 30 minutes.
Add the potatoes
Peel the potatoes, cut them into wedges, season lightly with salt, and toss. Arrange them around the pork, pour in the meat broth, and roast uncovered for about another hour, until the potatoes are tender and the meat can be easily pierced with a fork.
Baste the pork and potatoes with the pan juices during roasting, adding a little water if the juices evaporate.
Serve
Slice the roasted pork neck and serve with the potatoes and onions from the roasting pan.
Tip: Choose pork neck with fine marbling so it stays juicy during the long roasting time. Cut the potatoes into evenly thick wedges so they become tender at the same time.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 580 kcal
- Protein
- 38 g
- Carbohydrates
- 37 g
- of which sugars
- 4.1 g
- Fat
- 31 g
- of which saturates
- 9.1 g
- Fiber
- 4.6 g
- Salt
- 0.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečená krkovička vcelku na zemiakoch s cibuľou
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