Ingredients

For the Pork Neck:

• 1 kg pork neck
• 3-5 cloves garlic, minced
• Mustard (to taste)
• 1 onion, sliced
• 200 g mushrooms, sliced
• 3-4 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 tablespoon honey
• Salt (to taste)
• Black pepper (to taste)
• Vegetable oil (for frying)

For the Potatoes:

• Potatoes (amount as needed)
• Melted butter
• Salt (to taste)
• Black pepper (to taste)
• Vegetable oil (for frying)

Directions

Step 1: Prepare the Pork Neck

1. Marinate the Pork: Rub the pork neck with mustard, minced garlic, salt, and black pepper. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Cook the Onions and Mushrooms: In a skillet, heat a tablespoon of vegetable oil. Add the sliced onions and cook until soft and golden. Stir in the mushrooms and sauté until tender. Set aside.
3. Prepare the Glaze: In a bowl, mix the soy sauce, tomato paste, and honey. Adjust the seasoning to taste.

Step 2: Sear and Roast the Pork

1. Sear the Meat: In the same skillet, heat more vegetable oil. Sear the pork neck on all sides until golden brown.
2. Combine and Roast: Place the seared pork in a baking dish. Top with the cooked onions and mushrooms, and drizzle with the soy-honey glaze. Cover with foil and roast in a preheated oven at 180°C (350°F) for 1–1.5 hours, basting occasionally. Remove the foil during the last 15 minutes to allow the pork to caramelize.

Step 3: Prepare the Potatoes

1. Pre-Cook the Potatoes: Peel and cut the potatoes into wedges or rounds. Boil them in salted water until just tender.
2. Crisp Them Up: Heat vegetable oil in a skillet. Fry the potatoes until golden and crispy, then toss them in melted butter, salt, and black pepper.

Step 4: Serve

1. Slice the roasted pork neck into thick portions.
2. Plate alongside the golden potatoes, garnishing with fresh herbs if desired.
3. Serve hot and enjoy!

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 1.5 hours
• Total Time: 2 hours

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Protein: 36g
• Carbohydrates: 40g
• Fat: 24g
• Fiber: 4g
• Vitamin C: 20% of Daily Value
• Iron: 18% of Daily Value

Why This Recipe is Timeless

Herb-Crusted Pork Neck with Golden Potatoes is a timeless recipe because it strikes the perfect balance between flavor, comfort, and versatility. Pork neck, a cut often underappreciated, shines when prepared with care. Its rich marbling ensures that the meat remains tender and juicy, while the marinade infuses it with layers of flavor.

Potatoes, the ultimate comfort food, are a staple that complements any meal. Their crispy, golden exterior and fluffy interior make them irresistible. Together, the pork and potatoes create a harmony of textures and tastes that appeals to everyone.

This dish also reflects the traditions of hearty, home-cooked meals shared around the table. It’s adaptable to various occasions, from a casual Sunday dinner to a festive holiday feast, making it a recipe that stands the test of time.

FAQs

1. Can I use a different cut of pork?

Yes, pork shoulder or pork loin can be used, but the cooking time may need adjustment due to differences in fat content.

2. Can I make this dish in advance?

Absolutely! The pork can be marinated and cooked a day ahead. Reheat it gently in the oven, covered with foil, to retain moisture.

3. Can I add other vegetables?

Yes, root vegetables like carrots or parsnips can be roasted alongside the pork for added flavor and variety.

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

Use a meat thermometer; the internal temperature should reach 70°C (160°F) for perfectly cooked pork.

Tips for Perfect Pork and Potatoes

1. Marinate Overnight: For maximum flavor, let the pork marinate overnight in the fridge.
2. Sear for Flavor: Don’t skip searing the meat—it locks in juices and adds depth.
3. Use Starchy Potatoes: Varieties like Yukon Gold or Russets are best for frying.
4. Don’t Overcrowd the Pan: Fry the potatoes in small batches for even crisping.
5. Deglaze the Pan: After searing the pork, deglaze the skillet with a splash of wine or stock and pour it over the pork for extra flavor.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: The pork can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm the pork in the oven at 160°C (320°F), covered with foil to retain moisture. Reheat potatoes in a skillet to restore crispiness.

Conclusion

Herb-Crusted Pork Neck with Golden Potatoes is more than just a meal—it’s a celebration of rich, savory flavors and the comforting warmth of a home-cooked dish. This recipe brings together the best of traditional cooking techniques, showcasing the natural flavors of quality ingredients while adding a touch of creativity through its marinade and preparation.

The pork neck, tender and flavorful, takes center stage with its caramelized crust and juicy interior. Paired with golden potatoes, crispy on the outside and buttery soft inside, this dish embodies comfort food at its finest. Whether you’re cooking for a quiet family dinner or hosting friends, this recipe is guaranteed to impress and satisfy.

What makes this recipe truly timeless is its adaptability. It can be dressed up for special occasions or kept simple for everyday meals. It’s a reminder of the joys of cooking and sharing food, of savoring the moment and connecting with loved ones around the table.

So, roll up your sleeves and dive into the art of preparing this delectable dish. With its balance of flavors, textures, and aromas, Herb-Crusted Pork Neck with Golden Potatoes is sure to become a cherished favorite in your recipe collection. It’s not just a meal; it’s a tradition in the making. Enjoy every bite!