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Baked Pork Neck with Mushrooms and Potatoes finished dish

Baked Pork Neck with Mushrooms and Potatoes

Recipe card for Baked Pork Neck with Mushrooms and Potatoes.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 kg pork neck
  • 3-5 cloves of 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

Method
 

Preparation
  1. Prepare the Pork Neck: Preheat your oven to 180℃ (360℉).
  2. Rub the pork neck with salt and black pepper.
  3. Add 3-5 minced garlic cloves and spread mustard over the pork neck.
  4. Place the sliced onion around the pork neck.
  5. Drizzle with vegetable oil.
  6. Prepare the Mushrooms: In a separate pan, heat some vegetable oil over medium heat.
  7. Add the sliced mushrooms and sauté until they start to brown.
  8. Season with salt and black pepper.
  9. Add 3 minced garlic cloves, soy sauce, tomato paste, and honey. Stir well to combine.
  10. Combine and Bake: Place the sautéed mushrooms around the pork neck in the baking dish.
  11. Bake in the preheated oven for 50-60 minutes, until the pork is cooked through and tender.
  12. Prepare the Potatoes: While the pork is baking, peel and cut the potatoes into desired shapes.
  13. Boil the potatoes in salted water until tender.
  14. Drain the potatoes and toss with melted butter, salt, and black pepper.
  15. Spread the potatoes on a baking sheet and bake at 200℃ (400℉) for 15 minutes, until golden and crispy.
  16. Serve: Slice the pork neck and serve with the baked mushrooms and crispy potatoes.
  17. Optionally, garnish with fresh herbs like parsley or dill.

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