Roasted pork neck with potatoes

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이 레시피 공유

Is it the perfect pork neck?

Pork neck or collar is a fairly underrated meat. It has a slightly higher fat content, but that’s what makes it so tasty and perfect for roasting in the oven, as the wonderful fat is rendered into a delicious sauce that you can use when serving. I roast the pork neck on a base of onions and add some potatoes in the middle of the baking process. Have a good cooking! Enjoy your roasted pork neck!

재료:

3 pounds (1,5 kg) whole pork neck or collar
3 pounds (1,5 kg) potatoes
4 bigger onion
2×150 ml quality dark beer
2 tsp of paprika
후추 가루 1작은술
소금 1작은술
겨자 2큰술
3 tbsp of olive oil
슬라이스 베이컨 200g
salt, pepper, oregano, olive oil for potatoes

단계:

Make about 10 deep, even, vertical cuts throughout the meat. Make sure that the lower part is not cut through. Place in a deep baking tray.
Mix the spices with the mustard and olive oil and 150 ml dark beer. Pour this mixture over the meat and massage all sides and cuts with the sauce. Cover the meat with cling film and leave to marinate in the fridge for at least 3 hours.
Remove the marinated meat from the baking tray. Place the sliced onions over the remaining marinade and place the meat back on top. Place 1-1 slice of bacon in each cut and secure the sides of the meat with toothpicks. Drizzle with another 150 ml dark beer, cover with aluminum foil and bake at 390°F (200°C) for 90 minutes.
Cut the potatoes into large columns and season with salt, pepper and oregano. Drizzle with a little olive oil. Place them on the side of the roasting meat. Bake uncovered for another 50 minutes.
Serve the sliced pork neck with baked onions and potatoes. Enjoy your meal!

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