Roast pork neck
Pork neck is one of the most forgiving joints for roasting: it carries enough fat marbling not to dry out even after a long roast. Two things make the difference: searing before roasting, which builds the crust, and twenty minutes of rest before carving.
Your own work in that: 0 min.
- Marinating 720 min
- Coming to room temperature 60 min
- Searing 12 min
- Roasting 150 min
- Resting the meat 20 min
- Pan gravy 10 min
Step by step
0 / 6 done
Marinate overnight
Crush the garlic with the salt into a paste and mix with the marjoram, mustard, paprika, pepper and oil. Rub the meat all over, working the marinade into every crevice, and refrigerate for 12 hours.
Ingredients: 1500 g pork neck · 6 cloves garlic · 2 tbsp marjoram · 2 tbsp mustard · 1 tbsp sweet paprika · 1 tbsp salt · 1 tsp pepper · 3 tbsp oil
TipSalt in the marinade acts as a dry brine — overnight it penetrates deep into the meat, seasons it from within and helps it hold its juices.
The marinade must reach every crevice of the meat.Take it out an hour ahead
Take the pork out 60 minutes before roasting. Cold meat put in the oven cooks unevenly: the edges dry out before the centre warms through.
Ingredients: 1500 g pork neck · 6 cloves garlic · 2 tbsp marjoram · 2 tbsp mustard · 1 tbsp sweet paprika · 1 tbsp salt · 1 tsp pepper · 3 tbsp oil
Sear over high heat
Scrape the excess marinade off the meat and set it aside — garlic and paprika burn easily over high heat and turn bitter. Heat the roasting pan and sear the meat for 3 minutes a side (about 12 minutes in all) until a deep brown crust forms. This does not “seal in the juices” — it builds a layer of flavour roasting alone cannot.
Ingredients: 1500 g pork neck · 6 cloves garlic · 2 tbsp marjoram · 2 tbsp mustard · 1 tbsp sweet paprika · 1 tbsp salt · 1 tsp pepper · 3 tbsp oil
A dark crust on every side, including the short ends.Roast slowly, covered
Arrange the quartered onions and the carrots and celeriac in large chunks around the meat, add the reserved marinade, the bay, allspice and stock. Cover and roast at 150°C for 2 hours, then uncover and roast 30 minutes more for colour.
Ingredients: 3 pcs onions · 3 pcs carrots · 200 g celeriac · 400 ml stock · 3 pcs bay leaves · 5 pcs allspice berries
TipThe internal temperature should reach 85–90°C. Pork neck likes being taken far — that is when collagen turns to gelatine.
Rest before carving
Move the meat to a board, cover loosely with foil and leave for 20 minutes. Carved straight away it bleeds juice onto the board; rested, the juice stays in the slices. Cut across the grain.
Ingredients: 1500 g pork neck · 6 cloves garlic · 2 tbsp marjoram · 2 tbsp mustard · 1 tbsp sweet paprika · 1 tbsp salt · 1 tsp pepper · 3 tbsp oil
Across the grain — the slices are noticeably more tender.Make the pan gravy
Strain the pan liquid and skim off excess fat. Cook the flour in the butter for a minute, pour in the liquid and simmer 5 minutes, stirring. Add the cream and bring back to the boil. If you want it thicker, push some of the vegetables through a sieve into it. Season with salt and pepper. The whole thing takes about 10 minutes.
Ingredients: 2 tbsp plain flour · 30 g butter · 100 ml whipping cream (30%)
Before you start
The next day
Cold roast slices thinly and is excellent in sandwiches. Keep it whole rather than sliced — it stays juicier.
Without marinating
If you have no overnight, rub the meat and leave it an hour at room temperature — that hour replaces step 2 as well. The result is weaker but still good.
With apples
Add 3 quartered tart apples to the pan for the last 40 minutes. They soften, and pushed through the sieve with the vegetables they thicken the gravy.
Nutrition
per servingStep photos are computer-generated from the recipe.
