Roast Pork Neck with Potatoes

Few things beat a slow-roasted piece of pork with crackling cheese and golden potatoes. Pork neck roasts beautifully — marbled, juicy and deeply savory — topped here with tomato slices, a cap of onion rings in mayonnaise and finished with a blanket of melted cheese. For more oven-roasted inspiration, try our French-Style Baked Pork or the hearty 30-Minute Pork and Potato Skillet.

Ingredients

• Pork neck, in one piece
• Potatoes
• 2 onions
• Tomatoes
• Mayonnaise
• Mustard
• Fresh rosemary
• 7 garlic cloves
• Cheese, grated

Instructions

1. Parboil the potatoes in salted water until half-done.
2. Salt the meat and spread with mustard and mayonnaise; score the top, cover with tomato slices, and add a cap of onion rings mixed with mayonnaise.
3. Spread the potatoes on a baking sheet, drizzle with olive oil, and add the rosemary and garlic.
4. Place the meat on a rack and roast at 180C (350F) for 50 minutes; sprinkle the meat with cheese 10 minutes before it is done.

Tips

• Score the top of the pork neck before roasting — it helps the mustard and mayonnaise coat penetrate and renders the fat beautifully.
• Parboiling the potatoes first gives them a head start, so they come out golden and crisp while the meat finishes.
• For roasting know-how and pork recipes, explore Serious Eats and Allrecipes.

Nutrition (per 100 g): 110 kcal, protein 6 g, fat 4.9 g, carbs 11 g.

Pair it with another potato classic — our Oven-Baked Chicken and Potatoes in Kefir Marinade.