I think that everybody likes roast pork neck. It is juicy and fragrant and you may serve it hot or cold. Usually, I buy a slightly bigger piece of meat and after baking part of it I serve it as dinner, and the leftovers we eat cold with bread. It is a habit after difficult times in Poland, when we were scared of empty shelves in the shops, and roast pork neck saved us many times from sandwiches with cheese or egg spread.

I have used the same recipe for roast pork neck for many years. It is always excellent and when I use a thermometer to check the meat, I don't worry that the meat is raw or dry inside. You have medium roast pork when the temperature inside is 71-73C, and well done when the temperature is 77-93C. I take the pork out of the oven when the temperature is 87C and then the meat is soft and juicy. The sauce for the pork neck is based on gravy. I additionally add dark honey beer and plum stew to it.

Ingredients
meat:
1.5kg of pork neck
4 tablespoons of olive oil
2 tablespoons of marjoram
6 cloves of garlic (4 with the skin)
1 onion
2 big twigs of rosemary
400ml of bouillon
100ml of dark beer
salt and pepper
sauce:
all the juice which you have after baking
200ml of dark beer
1 big tablespoon of plum stew
salt and pepper

Start from preparing the marinade for the meat. Mix the olive oil, 2 crushed cloves of garlic, marjoram, salt and pepper. Rub the marinade into the meat, wrap with aluminium foil and leave in the fridge for the whole night.
Heat the oven up to 170C with the convection setting on.
Take the meat out of the foil and fry it all over on a high heat. Mix the bouillon with the beer. Put the meat into a casserole dish, add the rosemary, unpeeled garlic and sliced onion and pour half of the bouillon-beer mixture onto it. Roast for 1.5-2 hours, wetting the meat with the sauce from the casserole dish and replenishing the liquid if necessary. Take the meat out of the oven when the temperature inside the meat is right. Pour all the sauce from the casserole dish into a saucepan, add the beer and plum stew. Boil for 10 minutes. Sieve the sauce to make a smooth texture. Spice it up with salt and pepper and reduce to the proper consistency. Slice the pork neck and serve with the sauce.

Enjoy your meal!

Try also:
Fragrant and light dinner –rabbit stew with vegetables and mushrooms
Goose thighs on St Martin's Day
Sometimes a man has to, i.e. something concrete for dinner