This oven-baked pork neck recipe is a surefire way to make tender, juicy pork with deep flavors. Marinated in a blend of spices, then glazed with a sweet and tangy honey-ketchup mixture, this pork dish is rich, aromatic, and delicious. Baking in foil allows the meat to cook in its own juices, creating a moist and flavorful roast perfect for a special family meal or holiday gathering.

Full Recipe:

 

Ingredients

Pork Roast

• Pork Neck or Hip: 1.5-2 kg (for this recipe, a pork neck weighing 1.8 kg is used)

Marinade

• Salt: 2 tsp
• Paprika: 1 tbsp
• Dried Garlic Powder: 1 tbsp
• Ground Coriander: 0.5 tsp
• Ground Black Pepper: 1 tbsp

Glaze

• Ketchup or Tomato Sauce: 3 tbsp
• Paprika: 0.5 tsp
• Honey: 1 tbsp

Step-by-Step Instructions

Step 1: Prepare the Pork and Marinade

1. Clean the Pork: Rinse the pork neck and pat dry with paper towels. This ensures the seasoning will adhere better to the meat.
2. Create the Marinade: In a small bowl, combine the salt, paprika, garlic powder, ground coriander, and black pepper.
3. Marinate the Pork: Rub the marinade generously over all sides of the pork, ensuring the spices are evenly distributed. For best results, cover and let the pork marinate for at least 1-2 hours in the refrigerator. If you have more time, marinate overnight to allow the flavors to penetrate deeply.

Step 2: Preheat the Oven

1. Set Oven Temperature: Preheat your oven to 180°C (350°F). Preparing the oven ahead of time allows for even cooking.

Step 3: Prepare the Pork for Baking

1. Wrap in Foil: Place the marinated pork on a large sheet of aluminum foil. Wrap it tightly, making sure there are no gaps where air can escape. Wrapping it well will keep the juices in and help the pork stay tender.
2. Transfer to a Baking Dish: Place the foil-wrapped pork in a baking dish or on a baking tray. This helps catch any juices that may leak.

Step 4: Bake the Pork

1. Bake in Foil: Place the pork in the preheated oven and bake for about 1.5 to 2 hours. The foil will trap the steam and help the pork cook in its own juices, creating a tender texture.
2. Check Doneness: After 1.5 hours, carefully open the foil (watch out for the steam). If the meat is tender and the internal temperature reaches 70°C (160°F), it’s ready for the glaze.

Step 5: Prepare and Apply the Glaze

1. Make the Glaze: In a small bowl, mix the ketchup or tomato sauce, paprika, and honey until smooth.
2. Glaze the Pork: Using a brush, generously coat the exposed surface of the pork with the glaze. The glaze will add a beautiful, shiny finish and balance the savory flavors with a hint of sweetness.
3. Broil or Bake for Additional Color: Increase the oven temperature to 200°C (400°F) or turn on the broiler. Return the pork to the oven, uncovered, and bake for an additional 10-15 minutes until the glaze caramelizes and forms a slight crust.

Step 6: Rest and Serve

1. Let the Meat Rest: Remove the pork from the oven and let it rest for at least 10 minutes. Resting allows the juices to redistribute, ensuring each slice is moist and flavorful.
2. Slice and Serve: After resting, slice the pork and serve with your favorite side dishes. It pairs well with roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition Facts (per serving, based on a 1.8 kg roast, 8 servings)

• Calories: 290 kcal
• Protein: 25 g
• Fat: 20 g
• Saturated Fat: 7 g
• Carbohydrates: 6 g
• Sugars: 3 g
• Sodium: 450 mg

Frequently Asked Questions (FAQs)

1. Can I use a different cut of pork for this recipe?

• Yes! This recipe works well with other cuts of pork such as pork shoulder or pork loin. However, the cooking time may vary depending on the cut and thickness.

2. How do I know when the pork is done?

• The best way to check is by using a meat thermometer. The internal temperature should reach 70°C (160°F) when fully cooked and safe to eat.

3. Can I make this pork ahead of time?

• Yes! You can prepare the pork and marinate it up to 24 hours in advance. Just bake and glaze before serving.

Tips for Making the Best Oven-Baked Pork

• Marinate Overnight: For the deepest flavor, marinate the pork overnight. This allows the spices to fully penetrate the meat, resulting in a tastier roast.
• Wrap the Pork Well: Use heavy-duty aluminum foil or double wrap to seal in moisture and prevent the juices from leaking out.
• Adjust the Glaze: If you prefer a tangier glaze, add a teaspoon of vinegar to the ketchup and honey mixture. For extra sweetness, add a touch more honey.

Storage Tips

• Refrigeration: Store leftover pork in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to freeze leftovers, slice the pork and store in a freezer-safe container for up to 3 months.
• Reheating: Reheat sliced pork in the oven at 150°C (300°F) until warmed through, or use a microwave on low heat to prevent drying out.

Conclusion

This oven-baked pork neck recipe is an easy yet impressive dish, perfect for special occasions or cozy family dinners. With a flavorful marinade and a sweet glaze, this pork roast is incredibly tender and delicious. The foil wrap locks in juices, while the honey glaze adds a satisfying caramelized finish. Whether you’re new to roasting or a seasoned cook, this recipe is sure to become a favorite. Serve with sides like roasted potatoes, fresh green beans, or a crisp salad for a balanced and satisfying meal that everyone will enjoy!