Oven-Baked Pork Neck with Potatoes

A delicious (Sunday) lunch from the oven, which gives you enough time to get other things done while its cooking.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 98 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, pork, neck

  • 5 pieces Potatoes, white

  • 4 pods Garlic, fresh

  • 2 twigs Rosemary, fresh

  • pieces Oil, vegetable oil, canola

  • pieces Salt, table

Steps

  1. If necessary, rinse the meat under running water and dry it well with paper towels. Season each piece on both sides with pepper and salt.

  2. Wash the potatoes, peel them, and cut them into slices about 0.5 cm thick. Place them in a baking dish. Lightly season with salt, drizzle with oil, mix well, and spread them evenly across the bottom of the dish. Place the seasoned meat pieces on top of the potatoes. Add rosemary and unpeeled garlic cloves to the dish.

  3. Cover the baking dish with aluminum foil and place it in the oven preheated to 160°C for about one and a half hours. After this time, remove the dish from the oven and take off the foil. Turn the meat over and, if desired, baste it with the juices that have collected in the dish. Increase the oven temperature to 180°C and bake the dish for another 10 minutes to allow the meat to brown on top. If needed, add a bit of broth to the dish.

  4. Serve the baked potatoes and meat on plates. Accompany the dish with a bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 120.65 kcal
  • Fat: 5.24 g
    • Saturated Fat: 1.51 g
  • Carbohydrates: 9.81 g
    • Sugars: 0.6 g
  • Protein: 6.86 g
  • Fiber: 1.26 g

Advice

Optionally, brush the meat with a bit of mustard before baking.