Prepare yourself for a truly unforgettable meal with this delicious pork neck recipe! Infused with aromatic spices and slow-roasted to perfection, the pork neck becomes tender, juicy, and full of flavor. Paired with seasoned roasted potatoes and a fresh, crunchy salad, this dish offers the perfect balance of hearty and refreshing elements. Whether you’re looking for a crowd-pleaser for a special occasion or simply craving a satisfying family meal, this pork recipe will surely become a favorite.
Ingredients:
For the Pork:
- 1 tablespoon paprika powder
- 1 tablespoon dried garlic
- 1 tablespoon Khmeli-Suneli (Georgian spice blend)
- 1/2 tablespoon hot pepper (adjust to taste)
- 2 tablespoons mustard
- Olive oil for marinating
- 1 carrot, cut into strips
- Several garlic cloves, thinly sliced (for inserting into the pork)
For the Side:
- Potatoes (as needed, depending on servings)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped (for the potatoes)
- Olive oil for roasting
- Salt and pepper to taste
For the Fresh Salad:
- 2 pickles, finely chopped
- 2 tomatoes, diced
- 1/2 onion, thinly sliced
- A handful of walnuts, chopped
- 2 cloves of garlic, minced (for the salad dressing)
- 1 teaspoon Khmeli-Suneli (for the salad dressing)
- Olive oil (for the dressing)
- Fresh coriander, chopped (for garnish)
Instructions:
- Prepare the pork neck:
- In a small bowl, mix the paprika powder, dried garlic, Khmeli-Suneli, hot pepper, mustard, and enough olive oil to form a smooth paste. Rub this marinade evenly over the pork neck, ensuring it’s well-coated.
- Using a small knife, make incisions in the pork and insert the strips of carrot and garlic cloves inside. Let the pork marinate for at least 1 hour, or overnight for a more intense flavor.
- Roast the pork neck:
- Preheat your oven to 350°F (175°C). Place the marinated pork neck in a roasting pan, drizzle with a bit of olive oil, and cover it with aluminum foil. Roast for about 1.5 to 2 hours, basting occasionally with the juices in the pan. Remove the foil during the last 30 minutes to allow the pork to brown and crisp up on the outside.
- Prepare the potatoes:
- While the pork is roasting, peel and chop the potatoes into bite-sized pieces. Toss them in olive oil, salt, pepper, chopped onion, and minced garlic. Spread them on a baking tray and roast them in the oven alongside the pork for about 45-60 minutes, or until they’re golden brown and crispy on the outside.
- Make the fresh salad:
- In a large bowl, combine the diced pickles, tomatoes, thinly sliced onion, and chopped walnuts. In a separate small bowl, whisk together olive oil, minced garlic, Khmeli-Suneli, and a pinch of salt to create the dressing. Garnish with freshly chopped coriander.
- Serve:
- Once the pork neck is fully roasted and has reached an internal temperature of 165°F (74°C), remove it from the oven and let it rest for 10 minutes before slicing.
- Serve generous slices of the pork alongside the crispy roasted potatoes and fresh salad.
Conclusion:
This pork neck recipe is the ultimate combination of bold, savory flavors and satisfying textures. The tender pork, infused with garlic and carrot, offers a rich taste that pairs beautifully with the crispy potatoes and refreshing, crunchy salad. The homemade Khmeli-Suneli spice blend adds a unique twist that elevates the entire dish, making it perfect for family dinners, gatherings, or a weekend treat. This is a meal that will have everyone coming back for seconds!