Roasted Pork NeckBeginner
ChristmasEasterMain dishPolishPork

Roasted Pork Neck

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Add at least 12 hours of marinating time to the cook time. Prepare in the evening and let it marinate overnight.

Roasted pork neck is a flavorful main dish prepared from marinated pork neck slow-roasted until tender and juicy. The cut contains enough fat to stay moist during baking, while the exterior browns and develops deep flavor. Meat slices cleanly after resting and works well for both hot serving and cold cuts.

This dish is often prepared ahead of time, as resting improves texture and flavor. Roasted pork neck pairs well with potatoes, sauerkraut, salads, or bread and can be served for everyday meals or special occasions.

By Karel R.
Total2 hrs
Prep15 mins
Cook1 hr 45 mins
Servings6
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Pat pork neck dry with paper towels. Make small cuts on surface and rub garlic into meat.

  2. Combine oil, salt, paprika, black pepper, and marjoram. Add mustard, thyme, fresh rosemary if using. Rub mixture evenly over pork neck.

  3. Cover meat and refrigerate for at least 12 hours, preferably overnight. Remove from refrigerator 30 minutes before baking.

  4. Preheat oven to 350°F (175°C). Place pork neck in baking dish or roasting pan. Cover loosely with foil. Bake for 1 hour.

  5. Remove foil. Continue baking for another 40-45 minutes, until meat is well browned and tender. Baste occasionally with pan juices.

  6. Remove from oven. Let rest for 10-15 minutes before slicing. Slice and serve hot or cold. ENJOY!

Cook’s note

Pork neck stays juicy due to natural fat content.
Longer marinating improves flavor but is not required.
Resting after baking keeps juices inside meat.
Leftovers store well and can be sliced for sandwiches.

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