OVEN ROASTED PORK NECK
Pork neck or collar is quite an underrated cut for some reason, which is a shame. It’s a bit higher in fat, but that’s what makes it super flavourful and a perfect choice for roasting in the oven.
- Marinade for the meat:
- 3 – 4 tablespoons olive oil
- 250 ml chicken stock
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons red paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons soy sauce
- Meat and Sides:
- 2 kg pork neck
- 2 onions
- 4 – 5 carrots optional
- 4 slices of bacon
- 4 potatoes
- 250 ml beer
- 1 teaspoon Italian seasoning
Start by making the marinade by mixing all the ingredients above.
Make about 4 – 5 deep cuts into your pork neck, while leaving the bottom part intact.
There should be about 2.5 cm space between the cuts, so adjust the amount of cuts based on the size of the pork neck you’re working with.
Place the meat into a deep baking dish that you will also use for roasting and pour the marinade over. Give it a good massage and make sure it’s nicely seasoned from all sides, including the cuts.
Remove the pork from the dish and set aside for a minute, do not clean the dish, leave the excess marinade inside it.
Form a thick onion layer at the bottom of the dish and place the meat on top.
Insert a slice of bacon into every cut.
Fix the sides of the roast with toothpicks, so it doesn’t “open” too much while roasting.
Season the pork collar with Italian herbs, cover the dish with foil and start baking at 160 ºC.
Give it about 90 minutes and check the pork. It should be somewhat tender by now, try it with a fork. If it slides in easily, it’s time for the next step.
The pork collar has shrunk by now quite a bit, so there is enough space around it. Fill the space with carrots cut into chunks and the small potatoes (carrots first, potatoes on top. Season the potatoes with salt, pepper and a little olive oil.
Return the dish back to the oven, this time without the foil. It should take 45 – 60 more minutes. To get some nice colour on the pork collar and potatoes, you can set your oven to grill for the final 15 minutes.
Slice the meat into thicker slices by following the initial cuts and serve it with the onions, carrots, potatoes and the juices that formed in the dish.
Recipe and Photo: Elize de Kock
