Roasted Pork Neck with Onions

Name: Roasted Pork Neck with Onions
Total time: 1 min
Yield: 4 people
Ingredients: 1.7 lb Pork neck; 3 medium Onion; 3 cloves Garlic; 2 tbsp Mustard; 2 tbsp Vegetable oil; 1 tbsp Dried marjoram; 1 tsp Sweet paprika; 1 tsp Salt; 0.5 tsp Black pepper

Low Carb • Gluten-FreeHigh ProteinBakingDinnerComfort Food

Medium

1h30min

450kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender, juicy slices of pork neck roasted under a blanket of onions in an aromatic marinade of mustard, garlic, and marjoram.

Looking for the perfect Sunday dinner idea for the whole family? Roasted pork neck with onions is an absolute home classic that never fails and always disappears from the plates in the blink of an eye. Slices of meat marinated in garlic, delicate mustard, and aromatic marjoram become incredibly tender, soft, and juicy thanks to slow roasting in a closed dish. This dish, contrary to appearances, does not require much work or standing in the kitchen – just prepare a simple marinade, rub the meat, let it rest for a while, and the oven will do the rest of the work. Roasted pork neck tastes simply divine served with traditional mashed potatoes, homemade potato dumplings, Silesian dumplings, or your favorite buckwheat groats and fried beets. The key to culinary success in this recipe is tightly covering the ovenproof dish, which allows the meat to stew and slowly roast in its own juices and the sweet aromas released by the onion. Try this proven recipe for roasted pork neck with onions, and I guarantee that this delicious, melt-in-your-mouth meat will become a permanent part of your weekend menu!

Ingredients

800 g Pork neck (about 5-6 slices)
3 pcs Onion
3 cloves Garlic
2 tbsp Mustard
2 tbsp Vegetable oil
1 tbsp Dried marjoram
1 tsp Sweet paprika
1 tsp Salt
0.5 tsp Black pepper

Instructions

1
Wash and dry the pork neck, then cut it into slices approximately 1.5-2 cm thick.
2
In a small bowl, thoroughly mix the vegetable oil, mustard, pressed garlic, dried marjoram, sweet paprika, salt, and black pepper to create a thick marinade.
3
Thoroughly rub each slice of meat with the prepared marinade. If possible, place the meat in the refrigerator for at least 2 hours to let the flavors penetrate.
4
Peel the onion and cut it into thick feathers or slices.
5
Place half of the sliced onion at the bottom of an ovenproof dish, place the marinated meat slices on top, and cover with the rest of the onion.
6
Cover the dish and bake in an oven preheated to 190°C for 1 hour and 15 minutes. Then remove the lid and bake for another 15 minutes until the meat is lightly browned.

Chef's Tips

•For a deeper flavor, you can add a tablespoon of soy sauce or a bit of honey to the marinade.
•Instead of a glass ovenproof dish, you can use a roasting bag, which will keep the meat just as juicy.

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