Roasted Pork Neck with Garlic and Orange Potatoes

This Roasted Pork Neck with Garlic and Orange Potatoes is a delightful combination of tender, juicy pork and flavorful roasted potatoes with a unique citrusy twist. The pork neck is seasoned simply with salt, pepper, and ketchup, then roasted to perfection. Meanwhile, the potatoes are infused with fresh garlic, orange zest, and herbs, making for a wonderfully fragrant and delicious side dish. With the addition of olive oil and butter, these potatoes are crisp on the outside and tender on the inside. This dish is perfect for a comforting family dinner or an impressive meal for guests.

Full Recipe:

Ingredients:

For the Roasted Pork Neck:

  • 700-800g Pork Neck
  • Salt and Pepper, to taste
  • 2 tbsp Vegetable Oil
  • 2 tbsp Ketchup
  • 100ml Water

For the Orange Garlic Potatoes:

  • 1kg Potatoes, peeled and chopped
  • Salt, to taste
  • 30g Butter
  • 2 Cloves of Garlic, minced
  • Juice and Zest of ½ Orange
  • 1 tbsp Ketchup
  • 1 tsp Grape Sauce (optional)
  • 3 tbsp Olive Oil
  • Dill and Parsley, chopped
  • 1 Large Clove of Garlic, minced
  • Salt, to taste

Steps to Make Roasted Pork Neck with Garlic and Orange Potatoes:

Step 1: Prepare the Pork Neck

  1. Season the Pork:
    • Rub the pork neck with salt and pepper on all sides. In a bowl, mix 2 tablespoons of ketchup with 100ml of water and set aside.
  2. Sear the Pork:
    • Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the pork neck on all sides until golden brown, about 4-5 minutes per side. This helps lock in the flavors and create a nice crust.
  3. Roast the Pork:
    • Preheat your oven to 180°C (350°F). Place the seared pork neck in a roasting pan, pour the ketchup and water mixture over the top, and cover the pan with foil.
    • Roast the pork for about 60-75 minutes, basting it occasionally with the pan juices. Remove the foil for the last 10 minutes of roasting to allow the pork to brown further. The internal temperature should reach 70°C (160°F) for perfectly cooked pork.

Step 2: Prepare the Potatoes

  1. Boil the Potatoes:
    • In a large pot, bring water to a boil. Add a pinch of salt and the chopped potatoes. Cook the potatoes for about 10 minutes, or until they are just tender but not fully cooked. Drain and let them cool slightly.
  2. Infuse the Potatoes with Flavor:
    • In a small saucepan, melt 30g of butter over low heat. Add 2 minced garlic cloves and cook until fragrant, about 1-2 minutes. Stir in the juice and zest of ½ an orange, 1 tablespoon of ketchup, and 1 teaspoon of grape sauce (if using). Season with salt to taste and remove from heat.
  3. Toss the Potatoes:
    • In a large mixing bowl, toss the boiled potatoes with the orange-garlic butter mixture. Ensure the potatoes are evenly coated with the sauce.

Step 3: Roast the Potatoes

  1. Roast the Potatoes:
    • Preheat your oven to 200°C (400°F). Spread the coated potatoes on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and sprinkle with minced garlic, dill, parsley, and a pinch of salt.
    • Roast the potatoes for 20-25 minutes, or until they are golden brown and crispy on the outside. Turn the potatoes halfway through the cooking time for even browning.

Step 4: Serve the Pork and Potatoes

  1. Slice the Pork:
    • Once the pork is fully cooked, remove it from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, making the pork more tender.
  2. Serve the Dish:
    • Serve the sliced roasted pork neck alongside the crispy orange-garlic potatoes. Garnish with extra fresh dill and parsley if desired. Enjoy!

Nutrition Facts (per serving, based on 4 servings):

  • Calories: 550 kcal
  • Fat: 35g
  • Saturated Fat: 10g
  • Cholesterol: 150mg
  • Carbohydrates: 35g
  • Fiber: 5g
  • Sugars: 5g
  • Protein: 25g
  • Sodium: 900mg

(Note: Nutrition values may vary depending on specific ingredients and portion sizes.)

 

Frequently Asked Questions (FAQs):

1. Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder or pork loin if pork neck is unavailable. Keep in mind that cooking times may vary slightly depending on the cut.

2. What can I substitute for grape sauce?
If you don’t have grape sauce, you can omit it, or substitute it with a splash of balsamic vinegar or a bit of honey for sweetness.

3. Can I make this dish ahead of time?
Yes, you can prepare the pork and potatoes ahead of time. Reheat the pork and potatoes in a preheated oven at 180°C (350°F) for 10-15 minutes before serving.

4. Can I cook the potatoes and pork together?
Yes, you can roast the potatoes in the same oven as the pork during the last 20-25 minutes of cooking. Just be sure to keep the potatoes on a separate baking sheet to ensure they crisp up nicely.

5. How do I know when the pork is done?
Use a meat thermometer to check the internal temperature of the pork. It should reach 70°C (160°F) for fully cooked pork. Let the pork rest for about 10 minutes before slicing to retain its juices.

 

Tips on How to Make the Best Roasted Pork Neck with Garlic and Orange Potatoes:

  1. Sear the Pork for Extra Flavor:
    Searing the pork neck before roasting adds depth of flavor and helps create a caramelized crust. Don’t skip this step, as it enhances the overall taste.
  2. Rest the Pork After Roasting:
    Allowing the pork to rest after it’s done cooking is essential for maintaining its juiciness. Resting lets the juices redistribute throughout the meat, making each slice tender and flavorful.
  3. Boil the Potatoes First for a Crispy Finish:
    Parboiling the potatoes before roasting ensures they are tender on the inside and crispy on the outside. Drizzling olive oil and adding garlic during roasting will make the potatoes deliciously aromatic.
  4. Don’t Skip the Orange Zest:
    The orange zest adds a bright, citrusy flavor that balances the richness of the pork and potatoes. It’s an easy way to elevate the dish with fresh, zesty notes.
  5. Use Fresh Herbs:
    Fresh dill and parsley bring a burst of flavor and color to the potatoes. If you prefer, you can also use thyme or rosemary for a different herbaceous twist.

Storage Tips:

  • Refrigeration:
    Store any leftover pork and potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 180°C (350°F) until warmed through, about 10-15 minutes.
  • Freezing:
    You can freeze the cooked pork in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven. The potatoes, however, are best enjoyed fresh, as they may lose their crispy texture when frozen.

Conclusion:

This Roasted Pork Neck with Garlic and Orange Potatoes is a deliciously satisfying dish that combines tender pork with flavorful roasted potatoes. The citrusy zest from the orange adds a refreshing twist to the classic garlic potato side, while the pork neck is juicy and full of flavor. Whether you’re preparing it for a special occasion or just a hearty family dinner, this recipe is easy to follow and guaranteed to impress. The combination of fresh herbs, butter, and olive oil ensures the potatoes are crispy and irresistible, while the pork neck, with its rich flavor, rounds out the meal beautifully. Enjoy!

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Roasted Pork Neck with Garlic and Orange Potatoes


  • Author: Olivia
  • Total Time: 2hrs 20mins

Description

This Roasted Pork Neck with Garlic and Orange Potatoes is a delightful combination of tender, juicy pork and flavorful roasted potatoes with a unique citrusy twist. The pork neck is seasoned simply with salt, pepper, and ketchup, then roasted to perfection. Meanwhile, the potatoes are infused with fresh garlic, orange zest, and herbs, making for a wonderfully fragrant and delicious side dish. With the addition of olive oil and butter, these potatoes are crisp on the outside and tender on the inside. This dish is perfect for a comforting family dinner or an impressive meal for guests.


Ingredients

Scale

For the Roasted Pork Neck:

  • 700800g Pork Neck
  • Salt and Pepper, to taste
  • 2 tbsp Vegetable Oil
  • 2 tbsp Ketchup
  • 100ml Water

For the Orange Garlic Potatoes:

  • 1kg Potatoes, peeled and chopped
  • Salt, to taste
  • 30g Butter
  • 2 Cloves of Garlic, minced
  • Juice and Zest of 1/2 Orange
  • 1 tbsp Ketchup
  • 1 tsp Grape Sauce (optional)
  • 3 tbsp Olive Oil
  • Dill and Parsley, chopped
  • 1 Large Clove of Garlic, minced
  • Salt, to taste

Instructions

Step 1: Prepare the Pork Neck

  1. Season the Pork:
    • Rub the pork neck with salt and pepper on all sides. In a bowl, mix 2 tablespoons of ketchup with 100ml of water and set aside.
  2. Sear the Pork:
    • Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the pork neck on all sides until golden brown, about 4-5 minutes per side. This helps lock in the flavors and create a nice crust.
  3. Roast the Pork:
    • Preheat your oven to 180°C (350°F). Place the seared pork neck in a roasting pan, pour the ketchup and water mixture over the top, and cover the pan with foil.
    • Roast the pork for about 60-75 minutes, basting it occasionally with the pan juices. Remove the foil for the last 10 minutes of roasting to allow the pork to brown further. The internal temperature should reach 70°C (160°F) for perfectly cooked pork.

Step 2: Prepare the Potatoes

  1. Boil the Potatoes:
    • In a large pot, bring water to a boil. Add a pinch of salt and the chopped potatoes. Cook the potatoes for about 10 minutes, or until they are just tender but not fully cooked. Drain and let them cool slightly.
  2. Infuse the Potatoes with Flavor:
    • In a small saucepan, melt 30g of butter over low heat. Add 2 minced garlic cloves and cook until fragrant, about 1-2 minutes. Stir in the juice and zest of ½ an orange, 1 tablespoon of ketchup, and 1 teaspoon of grape sauce (if using). Season with salt to taste and remove from heat.
  3. Toss the Potatoes:
    • In a large mixing bowl, toss the boiled potatoes with the orange-garlic butter mixture. Ensure the potatoes are evenly coated with the sauce.

Step 3: Roast the Potatoes

  1. Roast the Potatoes:
    • Preheat your oven to 200°C (400°F). Spread the coated potatoes on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and sprinkle with minced garlic, dill, parsley, and a pinch of salt.
    • Roast the potatoes for 20-25 minutes, or until they are golden brown and crispy on the outside. Turn the potatoes halfway through the cooking time for even browning.

Step 4: Serve the Pork and Potatoes

  1. Slice the Pork:
    • Once the pork is fully cooked, remove it from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute, making the pork more tender.
  2. Serve the Dish:
    • Serve the sliced roasted pork neck alongside the crispy orange-garlic potatoes. Garnish with extra fresh dill and parsley if desired. Enjoy!
  • Prep Time: 20mins
  • Cook Time: 2hrs