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Baked Pork Neck with Mushrooms and Potatoes Recipe finished dish

Baked Pork Neck with Mushrooms and Potatoes Recipe

Recipe card for Baked Pork Neck with Mushrooms and Potatoes Recipe.
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Servings: 4 to 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • For the Pork Neck: 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 the oven to 180°C (360°F).
  2. Season the pork neck with salt and black pepper. Rub in minced garlic and mustard thoroughly.
  3. Place the pork neck in a baking dish, surround with sliced onion, and drizzle with vegetable oil.
  4. Prepare the Mushrooms: In a skillet, heat vegetable oil over medium heat. Add mushrooms and sauté until they begin to brown.
  5. Season with salt and black pepper. Stir in garlic, soy sauce, tomato paste, and honey until well combined.
  6. Arrange the sautéed mushrooms around the pork neck in the baking dish.
  7. Combine and Bake: Bake in the preheated oven for 50-60 minutes, or until the pork is thoroughly cooked and tender.
  8. Prepare the Potatoes: While the pork bakes, peel and slice the potatoes. Boil in salted water until just tender, then drain.
  9. Toss the boiled potatoes with melted butter, salt, and black pepper. Spread on a baking sheet.
  10. Increase the oven temperature to 200°C (400°F) and roast the potatoes for 15 minutes, or until golden and crispy.

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