If you’re looking for a tender, flavorful, and juicy pork dish , this roast pork neck recipe is the perfect choice.
By following these steps and adding a few additional tips, you’ll achieve a delicious dish that melts in your mouth.
Ingredients
- 1 kg pork neck – Choose a well-marbled cut for extra tenderness.
- 1 teaspoon salt – Enhances the natural flavors of the meat.
- 1/2 teaspoon ground coriander – Adds a warm, citrusy touch.
- 1 teaspoon paprika – Provides a smoky, slightly sweet note.
- 30-40 grams of melted butter – Keeps the meat juicy and flavorful.
- Ground black pepper – Adds depth to the seasoning.
- 2 garlic cloves – Infuses a rich and delicious aroma to the pork.
- A little oil – Helps achieve a crispy texture on the outside.
- 20 grams of butter (lard) – Enhances the richness of the flavor during baking.
- A sprig of rosemary – Provides a fresh, herbal aroma.
Step-by-Step Instructions
- Prepare the Pork:
- Pat the pork neck dry with a paper towel.
- Rub the salt, coriander, paprika, and black pepper evenly over the entire surface.
- Drizzle the melted butter over the meat and massage to ensure complete coating.
- Add the Garlic:
- Make small cuts in the pork and insert the garlic cloves inside.
- This technique allows the garlic to release its flavor gradually during baking.
- Marinated:
- Drizzle a little oil over the meat.
- Let it marinate for at least 1 hour (for best results, let it sit overnight in the refrigerator).
- Baking Process:
- Preheat oven to 160-170°C .
- Place the pork on a baking tray, adding 20 grams of butter and a sprig of rosemary.
- Cover the tray with aluminum foil to retain moisture.
- Bake for 2 hours .
- Finishing Touches:
- Remove the foil and baste the meat with its own juices.
- Increase oven temperature to 180°C and bake for an additional 10 minutes until golden brown.
Additional Tips for Success:
Choose the Right Cut: A well-marbled pork neck guarantees a juicy texture full of flavor.
Marinate Overnight: Although 1 hour is sufficient, letting it sit overnight intensifies the flavors.
Use a Meat Thermometer: For perfect doneness, check the internal temperature. It should be around 75-80°C .
Let the Meat Rest: Let the meat rest for at least 10 minutes after baking before carving. This helps retain the juices inside.
Try Alternative Herbs: Instead of rosemary, experiment with thyme, oregano, or bay leaf for a different twist.
