Roasted Pork Neck with Potatoes, Garlic and Rosemary

Name: Roasted Pork Neck with Potatoes, Garlic and Rosemary
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 1000 g pork neck (4 slices of 250 g each); 400 g potatoes (predominantly waxy); 12 cloves garlic (unpeeled); 6 pcs rosemary sprigs; 2 tbsp lard; 1 pinch black ground pepper; 1 pinch fine table salt

70 min

Gurkerl Küche

Ingredients

Price per portion:€ 4.18

Ingredients

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Pork neck whole or in slices 1000 g Schweinsschopf (4 Scheiben à 250 g)

Potatoes, predominantly waxy (Type B) 400 g Erdäpfel (vorwiegend festkochend)

Fresh garlic 12 Zehen Knoblauch (ungeschält)

Fresh rosemary 6 Stk Rosmarinzweige

Pork lard 2 EL Schweineschmalz

Ground black pepper 1 Prise Pfeffer schwarz gemahlen

Fine salt 1 Prise Speisesalz fein

Preparation method

Preheat the oven to 200 °C top/bottom heat.

Wash the potatoes and cut them into slices about 0.5 cm thick. Grease a baking tray or roasting pan with lard, spread the potato slices on it and season evenly with salt and pepper. Place 4 rosemary sprigs on top.

Season the meat slices with salt and pepper on both sides and brush with lard. Place the meat on the potatoes, distribute the unpeeled garlic cloves and the remaining, roughly plucked rosemary on top.