Roasted pork collar with new potatoes and onions

Tip: tap a step to mark it as done.

1. Season the meat

   10 min

   Preheat the oven to 200 °C (400 °F). Pat the pork collar slices dry with a paper towel, rub with crushed garlic, and sprinkle with the caraway seeds, paprika, pepper, and salt.

2. Prepare the potatoes

   5 min

   Scrub the potatoes with a brush and halve any larger ones. Toss with the onions cut into wedges, the oil, and a pinch of salt, then spread in a roasting pan.

3. Roast covered

   45 min

   Place the meat on top of the potatoes, pour in the beer, cover with aluminum foil or a lid, and roast for 45 minutes.

4. Finish roasting

   30 min

   Uncover, baste the meat with the pan juices, and roast for another 25–30 minutes, until the meat is tender and the potatoes are browned.

Tip: Keep the meat covered during the first part of roasting so the steam tenderizes it and keeps it from drying out. Then uncover it to brown.

This recipe was translated from the Slovak original: Krkovička pečená s novými zemiakmi a cibuľou