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:
- 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 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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