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Main mealMain CourseBalancedPork€€

Roasted Pork Neck with Garlic

Name: Roasted Pork Neck with Garlic
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Ingredients: 800 g Pork, Shoulder breast, boneless, separable lean and fat, raw; 4 clove Garlic, raw; 1 tbsp Oil, olive, extra virgin; 10 g Mustard, prepared, yellow; 1 tsp Spices, thyme, dried; 1 pinch Salt, table, iodized; 1 sprig Rosemary, fresh; 150 ml Soup, SWANSON, vegetable broth; 2 tsp Vinegar, cider

This recipe combines marinated meat, fragrant garlic, and a herb crust for the perfect Sunday oven-roasted lunch.

Prep time15 min

Cook time90 min

Total time105 min

Servings4

Recipe

Pork, Shoulder breast, boneless, separable lean and fat, raw800 gGarlic, raw4 cloveOil, olive, extra virgin1 tbspMustard, prepared, yellow10 gSpices, thyme, dried1 tspSalt, table, iodized1 pinchRosemary, fresh1 sprigSoup, SWANSON, vegetable broth150 mlVinegar, cider2 tsp

Roasting pan with lid (or cast-iron pot)Sharp, narrow knife (for studding)Cutting boardKitchen brushKitchen scale

Per servingTotal

Calories:520 kcal2080 kcal

Protein:39 g156 g

Carbohydrates:4 g16 g

Fiber:0.7 g2.8 g

Water:191.9 ml767.6 ml

Fat:39 g156 g

Micronutrients

Sugar:0.3 g1.2 g

Saturated fat:2.8 g11.1 g

Cholesterol:120 mg480 mg

Sodium:289.4 mg1157.5 mg

Potassium:793 mg3172 mg

Calcium:46.8 mg187 mg

Iron:3.5 mg13.9 mg

Magnesium:57.4 mg229.7 mg

Zinc:4.1 mg16.2 mg

Phosphorus:469.3 mg1877.2 mg

Vitamin C:1.8 mg7.1 mg

Vitamin A:8.1 µg32.5 µg

Vitamin D:0 µg0 µg

Vitamin B12:1.8 µg7 µg

Instructions

1Preheat the oven to 180 °C, and lightly grease a roasting pan with a lid or a cast-iron pot with a few drops of olive oil.
2Pat the piece of pork neck dry with a paper towel. Using a sharp, narrow knife, make deep cuts at an angle into the meat (about 8 to 10 cuts across the whole piece).
3Press half a garlic clove into each cut.
4In a small bowl, mix the olive oil, mustard, rosemary, thyme, salt, and ground black pepper to form a thick paste.
5Thoroughly coat the entire piece of pork neck with the herb paste on all sides.
6Place the meat in the roasting pan. In a cup, mix the beef stock base and apple cider vinegar, then pour the mixture over the bottom of the pan. Cover the pan with its lid or seal it tightly with aluminum foil.
7Roast in the preheated oven for 70 minutes at 180 °C. Then carefully uncover the pan, baste the meat with the juices from the bottom of the dish, and roast uncovered for another 15 to 20 minutes at 200 °C, until a beautiful golden-brown crust forms.
8Remove the roasted meat from the oven, cover it with foil, and let it rest for 10 minutes before slicing, so the juices can distribute evenly throughout the meat. Then slice the roast and serve warm.

Nutritional benefits

Thanks to the high protein content of pork, this dish supports the maintenance and growth of muscle mass and contributes to a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.