Ingredients:

For the Pork Neck:

• Pork neck: 1.6 kg
• Black pepper (ground): 1 tsp
• Red chili flakes: 1 tsp
• Garlic: 20 g (minced)
• Salt: 2 tsp
• Clarified butter: 100 g
• Vegetable oil: 50 ml
• Hot chili peppers: 2 pcs (sliced)

For the Potatoes:

• Potatoes: 2 kg (peeled and cubed)
• Onions: 500 g (sliced)
• Salt: to taste
• Vegetable oil: as needed

For Garnish:

• Pomegranate seeds: to taste
• Fresh cilantro: 30 g (chopped)

Steps:

1. Marinate the Pork:
   • Rub the pork neck with minced garlic, black pepper, red chili flakes, and salt. Let it marinate for at least 1 hour, preferably overnight in the refrigerator, for deeper flavor.
2. Prepare the Potatoes:
   • Peel and cube the potatoes into equal-sized pieces. Boil them in salted water for 5–7 minutes to parboil. Drain and let them cool.
3. Prepare the Onions and Chili:
   • Slice the onions and chili peppers. Set aside for later use.
4. Sear the Pork Neck:
   • Heat clarified butter and vegetable oil in a large skillet over medium-high heat. Sear the pork neck on all sides until golden brown. This step locks in the juices and enhances the flavor.
5. Roast the Pork and Potatoes:
   • Preheat the oven to 180°C (356°F).
   • Place the seared pork neck in the center of a roasting pan. Surround it with parboiled potatoes, sliced onions, and chili peppers. Drizzle with the remaining butter and oil from the skillet.
   • Roast in the oven for 1.5–2 hours, basting occasionally with the pan juices, until the pork is tender and the potatoes are golden and crispy.
6. Rest the Meat:
   • Remove the pork from the oven and let it rest for 10–15 minutes before slicing. This allows the juices to redistribute, ensuring tender and juicy meat.
7. Assemble and Garnish:
   • Arrange the sliced pork neck on a serving platter surrounded by the roasted potatoes. Sprinkle with fresh cilantro and pomegranate seeds for a burst of color and flavor.
8. Serve:
   • Serve the dish warm, accompanied by a fresh salad or crusty bread to soak up the delicious juices.

Prep Time:

• 20 minutes

Cooking Time:

• 2 hours

Total Time:

• 2 hours 20 minutes

Servings:

• 6–8 servings

Calories per Serving:

• Approx. 450 kcal

Why This Recipe Is Timeless:

Roasted pork with potatoes is a dish that transcends cultures and generations. It’s a comfort food staple that embodies the essence of home cooking—simple ingredients brought together to create something extraordinary. The use of pork neck, with its rich marbling, ensures a juicy and flavorful result, while the potatoes provide the perfect hearty accompaniment.

What makes this recipe timeless is its adaptability. The core ingredients—pork, potatoes, and onions—are universally accessible, and the flavors can be tailored to suit any palate. The addition of pomegranate seeds adds a modern twist, bringing brightness and a touch of elegance to a traditional dish.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special gathering. It’s a dish that brings people together, filling the house with the irresistible aroma of roasted meat and spices. Its rustic appeal and bold flavors ensure it will remain a favorite for years to come.

Nutrition Facts (Per Serving)

• Calories: 450 kcal
• Protein: 30 g
• Carbohydrates: 25 g
• Fat: 25 g
• Fiber: 4 g
• Vitamin A: 8% of the daily value
• Vitamin C: 12% of the daily value
• Iron: 15% of the daily value

FAQs:

1. Can I use a different cut of pork?
   • Yes, pork shoulder or pork loin can be used, but adjust the cooking time as needed.
2. What can I use instead of pomegranate seeds?
   • Cranberries or red currants make excellent substitutes for their tangy flavor and vibrant color.
3. How do I keep the pork neck from drying out?
   • Basting the meat with pan juices during roasting and letting it rest before slicing are key to retaining moisture.
4. Can I add other vegetables?
   • Absolutely! Carrots, parsnips, or bell peppers can be roasted alongside the potatoes for added flavor and variety.

Tips for Making the Perfect Roasted Pork Neck:

• Marinate for Flavor: Allow the pork to marinate overnight for maximum flavor.
• Use Clarified Butter: It adds richness and enhances the overall taste while preventing the butter from burning.
• Parboil the Potatoes: This step ensures the potatoes cook evenly and become crispy in the oven.
• Rest the Meat: Resting the pork after roasting keeps it juicy and makes it easier to slice.
• Garnish Generously: Fresh cilantro and pomegranate seeds not only add color but also balance the dish with freshness and tanginess.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
• Freezing: Freeze the cooked pork and potatoes in separate containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a 180°C (356°F) oven, covered with foil, until warmed through.

Conclusion:

Roasted Pork Neck with Spicy Potatoes and Pomegranate Garnish is a dish that brings together tradition and creativity. The tender, flavorful pork, paired with crispy roasted potatoes and bright bursts of pomegranate, creates a meal that’s both satisfying and memorable. It’s a recipe that’s as much about the joy of cooking as it is about the pleasure of eating, offering a sensory experience that delights with every bite.

This timeless dish embodies the essence of hearty, flavorful cooking, making it perfect for family meals, festive gatherings, or even a special weekend dinner. Its rustic charm, combined with its vibrant garnish and bold flavors, ensures it will hold a special place in your repertoire for years to come.

So gather your ingredients, preheat the oven, and prepare to create a dish that’s as rewarding to make as it is to share. With its rich flavors and comforting appeal, this roasted pork neck recipe is sure to become a favorite at your table. Happy cooking!