Roast Pork Neck with Herb and Garlic Potatoes

Serves 4




Ingredients

  • 2-3 tbsp olive oil
  • 1-1.5kg pork neck, fat trimmed and brought to room temperature before cooking
  • 2 onions, cut into wedges
  • 1 garlic bulb, halved
  • 500g potatoes, cut into wedges
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • 250ml white wine
  • 2 cups chicken stock
  • Salt and pepper

Method

  1. Preheat oven to 100°C.
  2. Heat olive oil in a large saucepan or Dutch oven over a high heat. Pan fry the pork until all sides are browned. Remove pork from pan and place on a plate to allow to cool slightly.
  3. In the same pan, lightly sauté the onions, garlic and potatoes for 1 minute. Add the herbs and return the pork to the pan, placed on top of the onion and potato mixture.
  4. Pour the wine and stock over the pork, and season with salt and pepper. Cover the pan tightly with foil, or with an oven-proof lid.
  5. Roast for two hours, checking the pork after the first hour and turning it if it needs more cooking
  6. Once tender, remove from the pot and slice to serve.
  7. Enjoy!

Back to blog