Roasted pork neck with savoy cabbage and potatoes

Tip: tap a step to mark it as done.

1. Roast the pork

   1 hr

   Preheat the oven to 190 °C (375 °F). Pat the pork neck slices dry with a paper towel, rub with crushed garlic mixed with the oil, sprinkle with caraway seeds, and season with salt. Place in a roasting pan, add the water, cover, and roast for 40 minutes. Uncover and roast for another 20 minutes until golden brown.

2. Prepare the potatoes

   30 min

   While the pork roasts, boil the potatoes in their skins until almost tender, then peel and dice them. Pan-fry in the oil until golden brown and season with salt.

3. Braise the savoy cabbage

   15 min

   Remove the thick ribs from the savoy cabbage and cut the leaves into strips. Sauté the finely chopped onion in the butter, add the cabbage, season with salt and pepper, and cover and braise for 10–12 minutes until tender.

4. Serve

   Serve the pork neck with the savoy cabbage and potatoes, spooning the pan juices over the pork.

Tip: Keep the pork covered for the first part of roasting so the steam tenderizes it and keeps it from drying out, then uncover it to let it brown.

This recipe was translated from the Slovak original: Pečená krkovička s duseným kelom a opekanými zemiakmi