This Roasted Pork Neck with Potato and Cabbage Salad is a hearty, flavorful dish perfect for a family dinner or a special occasion. The pork is marinated in a blend of garlic, paprika, honey, and tomato paste, creating a tender and juicy roast. Paired with a fresh potato cabbage salad, it’s a complete meal that’s sure to satisfy.
Preparation Time: 15 minutes
Marinating Time: 2 hours (optional)
Cooking Time: 1 hour 30 minutes
Total Time: 3 hours
Ingredients:
For the Pork Roast:
- 1 kg pork neck
- 1 tbsp dried garlic
- 2 tbsp paprika
- 2 tbsp tomato paste
- 2 tbsp honey
- Salt and black pepper to taste
For the Potato Cabbage Salad:
- 4 medium potatoes, peeled and chopped
- 1/4 head of cabbage, shredded
- 1 green apple, diced
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp mustard
- 1 tsp wine vinegar
- 2 green onions, chopped
- 1 tbsp fresh dill
- Salt and black pepper to taste
- 1 tbsp butter
- 150 ml warm milk
- 1 onion, chopped
- 2 tbsp vegetable oil
Directions:
- Marinate the Pork:
- In a small bowl, mix dried garlic, paprika, tomato paste, honey, salt, and pepper.
- Rub the mixture onto the pork neck. Cover and refrigerate for at least 2 hours (overnight for best results).
- Roast the Pork:
- Preheat your oven to 400°F (200°C).
- Place the marinated pork in a roasting pan and roast for 1 hour or until the meat is cooked through and golden brown, basting with juices occasionally.
- Prepare the Potato Cabbage Salad:
- Boil the potatoes in salted water until tender (about 10-15 minutes). Drain and set aside.
- In a large mixing bowl, combine the shredded cabbage, diced green apple, avocado, parsley, olive oil, mayonnaise, sour cream, mustard, and wine vinegar.
- Add the cooked potatoes, green onions, and dill to the salad, and mix gently.
- Season with salt and pepper to taste.
- Serve:
- Slice the roasted pork and serve alongside the potato cabbage salad.
- Drizzle the salad with a little olive oil and garnish with fresh herbs if desired.
Serving Suggestions:
- Serve with a glass of dry red wine to complement the savory flavors.
- Pair with steamed veggies like carrots or green beans for a fuller meal.
- Add some crusty bread to soak up the pork’s juices.
- Top the salad with a sprinkle of feta cheese for extra richness.
- Serve with a side of homemade apple sauce for a sweet and savory contrast.
Cooking Tips:
- Let the pork rest for 10 minutes before slicing to retain its juices.
- If you prefer a more tender pork roast, marinate the meat overnight.
- For a creamier potato salad, use full-fat sour cream and mayonnaise.
- You can add roasted garlic to the salad for extra flavor.
- If the pork roast is browning too quickly, cover it loosely with aluminum foil during roasting.
Nutritional Benefits:
- Pork neck is a good source of protein and B vitamins, particularly B12.
- Potatoes provide a great source of potassium, fiber, and vitamin C.
- Cabbage is rich in antioxidants, vitamin C, and fiber.
- Avocado adds heart-healthy fats and a boost of vitamins E and K.
Dietary Information:
- Calories (per serving): Approximately 450-500 calories
- Protein: 35g
- Carbs: 35g
- Fat: 20g (includes healthy fats from avocado and olive oil)
- Fiber: 6g
- Sugar: 10g (mostly from the apple and honey)
Storage:
- Store any leftover pork and salad in separate airtight containers in the refrigerator for up to 3 days.
- Reheat the pork in the oven to retain its texture, and enjoy the salad cold or at room temperature.
Why You’ll Love This Recipe:
This recipe brings together the perfect combination of rich, tender roasted pork with a fresh and tangy potato cabbage salad. The pork is juicy and full of flavor, while the salad offers a light, creamy contrast with a hint of sweetness from the apple. Plus, it’s easy to prepare and makes for a crowd-pleasing meal.
Conclusion:
This Roasted Pork Neck with Potato Cabbage Salad is a perfect balance of savory, sweet, and creamy. It’s a great meal for family dinners, special occasions, or just when you’re craving something hearty. With its simple ingredients and rich flavors, this dish is sure to become a go-to recipe. Enjoy the delicious combination of tender pork and fresh, flavorful salad with every bite.
Frequently Asked Questions (FAQs):
- Can I use a different cut of pork?
Yes! You can use pork loin or pork shoulder, but the cooking times may vary. - Can I make this recipe ahead of time?
Yes, you can marinate the pork overnight and prepare the salad in advance, but it’s best to roast the pork fresh. - How do I reheat the leftovers?
Reheat the pork in the oven at 350°F (175°C) for about 15 minutes to keep it moist. - Can I make the salad without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt or a dairy-free option for a lighter salad. - Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as the mustard and other condiments are gluten-free. - Can I use a different type of apple?
Absolutely! Any sweet-tart apple like Fuji, Gala, or Honeycrisp will work well. - What other vegetables can I add to the salad?
You can add ingredients like carrots, cucumbers, or bell peppers for extra crunch and flavor. - Can I use a different oil for roasting?
Yes, you can use olive oil or vegetable oil for roasting the pork. - Can I add cheese to the salad?
Yes! Feta cheese, goat cheese, or shredded cheddar would make great additions. - How can I make the salad more tangy?
Add extra vinegar or a squeeze of lemon juice to give it a tangy kick.