Baked Pork Neck with Mushrooms and Potatoes
This Baked Pork Neck with Mushrooms and Potatoes is a hearty and comforting one-pan meal that is perfect for family dinners or special occasions. The pork neck becomes incredibly tender and juicy as it slowly bakes, while the potatoes absorb the rich meat juices and the mushrooms add an earthy, savory flavor. With simple ingredients and minimal preparation, this dish delivers restaurant-quality taste right from your own kitchen.
The combination of garlic, herbs, and onions creates a delicious aroma that fills the kitchen while baking. Serve this meal with a fresh green salad or crusty bread for a complete and satisfying dinner.
Ingredients
- 1 kg pork neck, cut into large pieces
- 700 g potatoes, peeled and cut into wedges
- 300 g mushrooms, sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Meat
Preheat the oven to 190°C (375°F).
Pat the pork neck dry with paper towels and place it in a large bowl. Add olive oil, garlic, paprika, thyme, rosemary, salt, and black pepper. Mix well so every piece is evenly coated with the seasoning. Let the meat marinate for 15–20 minutes if time allows.
Step 2: Prepare the Vegetables
Peel and cut the potatoes into medium-sized wedges. Slice the mushrooms and onion.
Place the potatoes, mushrooms, and onion in a large baking dish. Add a little olive oil, a pinch of salt, and black pepper, then toss everything together.
Step 3: Assemble the Dish
Arrange the seasoned pork neck pieces over the vegetables. Pour the broth around the meat and vegetables, then distribute the butter in small pieces over the top.
Cover the baking dish tightly with aluminum foil.
Step 4: Bake
Bake for 1 hour and 20 minutes.
Remove the foil and continue baking for another 20–25 minutes, or until the pork is beautifully browned and the potatoes are golden and tender.
If desired, spoon some of the cooking juices over the meat halfway through the uncovered baking time to keep it moist.
Step 5: Serve
Remove the dish from the oven and let it rest for 5 minutes before serving.
Sprinkle with freshly chopped parsley and serve hot with a side of pickles, steamed vegetables, or a crisp garden salad.
Tips for the Best Results
- Pork neck is naturally marbled with fat, making it exceptionally juicy after slow baking.
- Use baby potatoes for an attractive presentation and creamy texture.
- Add carrots or bell peppers for extra color and flavor.
- A handful of grated cheese sprinkled over the potatoes during the last 10 minutes of baking creates a delicious golden crust.
This Baked Pork Neck with Mushrooms and Potatoes is a flavorful one-pan meal that combines tender meat, perfectly roasted potatoes, and savory mushrooms into a comforting dish that’s sure to impress family and guests alike.