Pork Neck Roasted with Mustard and Garlic
Juicy pork neck is roasted in one large piece with a mustard-honey glaze. Perfect for slicing thinly for a festive homemade spread.
- Time
- 1 h 55 min
- Serving
- 573 kcal
- Ingredients
- ≈ $1.49
- Protein
- 30 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 180 g
- 2 Mustard 12 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Paprika 2 g
- 5 Honey 5 g
- 6 Sunflower oil 5 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix the mustard, honey, oil, paprika, salt, pepper, and minced garlic3.
Rub the marinade all over the pork1 neck and leave it at room temperature for 20 minutes.
Wrap the meat in foil, place it in a baking dish, and roast at 180 °C for 80–90 minutes.
Open the foil, baste the meat with the juices from the dish, and roast for another 15 minutes until golden brown.
Let the meat rest for 10 minutes, then slice it thinly across the grain.
Tips
- Why it works
- Marinate the meat for 20 minutes at room temperature so the mustard and garlic soak evenly into the thick layer of fat and muscle. Cold meat absorbs less and turns dry inside.
- Substitutions
- Replace the 5 g honey with sugar and 1 tsp lemon juice for tartness. Or use 10 g tomato paste instead of part of the mustard for juiciness.
- Common mistakes
- If the crust doesn't brown and the meat stays pale, the oven is below 180 °C. Check the thermometer or wait longer.
- Storing and reheating
- Keep in the fridge for 3 days and reheat in the microwave for 2–3 minutes, covered, with 1 tbsp water. Don't freeze, the meat gets tough.
- Serve with
- Serve with mashed potatoes and pickled cucumbers. Or slice it for rye bread and sauerkraut at New Year.
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