Recipe for: Oven-Baked Pork Neck with Mushrooms and Carrots - photo 1
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Recipe for: Oven-Baked Pork Neck with Mushrooms and Carrots

Pikantne Lunches Main dishes 90 min Medium 13 wyświetleń ~30.55 PLN * - (0)
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Description

Pork loin roast with young carrots and mushrooms is a rustic Polish dish that combines juicy meat with tender vegetables. The marbling of fat in the pork loin keeps it soft and juicy, the mushrooms add an earthy aroma, and the carrots bring natural sweetness. The dish tastes great served with roasted buckwheat, baked potatoes, or fresh bread, along with a thick roasting sauce. It looks impressive on the table — a golden crust, a sauce glaze, and colorful vegetables. The recipe includes detailed instructions for beginner cooks, tips on handling the oven, and recognizing the degree of doneness.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pork neck 1200 g
  • Mushrooms 400 g
  • Carrot 3.8 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Rapeseed oil 30 g
  • Vegetable broth 250 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 4 g
  • Bay leaf 6.7 szt. (~2 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~30.55 PLN (7.64 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Take the pork neck out of the fridge about 30 minutes before cooking to reach room temperature — for even roasting. Pat the meat dry with paper towels. If there are large strips of membrane or tendons on the piece, gently pull them and cut them off with a sharp knife.

Ingredients: pork neck
Use a cutting board and a sharp knife. Drying with a paper towel will help achieve a nice crust when searing.

Preparing the vegetables

2

Peel the carrot and cut it into slices about 1–1.5 cm thick or into diagonal rounds. Wipe the mushrooms with a damp cloth and cut them into quarters (halves for large ones). Peel the onion and cut it into thick half-rings. Peel the garlic and chop it finely.

Ingredients: Carrot, Onion, Garlic
For peeling, use a vegetable peeler, and for cutting, a stable chef's knife. If the mushrooms are dirty, quickly rinse them and dry.

Marinating

3

In a bowl, combine canola oil, chopped garlic, thyme, 6 g of salt, and 1 g of black pepper. Rub the marinade onto the pork neck on all sides so that the spices evenly coat the surface. Let it rest for 30 minutes at room temperature or cover and chill in the refrigerator for 2 hours — the meat will brown more easily after a short rest.

Ingredients: pork neck, Garlic, Rapeseed oil, Salt, Black pepper, Thyme
Use disposable gloves or wash your hands after rubbing. Bowls and spoons are best made of metal or glass. Do not add salt when frying again — salt has already been used in the marinade.

Pre-frying

4

Preheat the oven to 170°C (top-bottom). On the stove, heat a large, cast iron or heavy-bottomed oven-safe skillet (or a Dutch oven) over medium-high heat. Pour in the rapeseed oil (about 1 tablespoon) until the surface starts to shimmer slightly. Place the pork neck in and sear for 3–4 minutes on each longer side until a deep brown crust forms. Also sear the shorter edges for 1–2 minutes to seal in the juices.

Ingredients: pork neck, Rapeseed oil
Use kitchen tongs to turn the meat. The pan should be hot — if the meat sticks too much, wait a little longer. This is a key step for flavor — do not skip it.

Baking - arrangement

5

Move the seared pork neck to the side of the pan or temporarily remove it. Spread the onion, carrot, and mushrooms in a single layer at the bottom of a baking dish, sprinkle with the remaining salt and pepper. Place the bay leaf among the vegetables. Pour in 250 ml of warm vegetable broth so that it reaches about 1 cm high at the bottom — do not cover the meat. Place the pork neck on top of the vegetables and cover with the lid of the baking dish or tightly with aluminum foil.

Ingredients: pork neck, Carrot, Onion, Salt, Black pepper, Bay leaf, Vegetable broth
The best is a covered baking dish or a Roman pot. If you are using foil, seal it tightly to the edges to prevent steam from escaping.

Baking

6

Place the dish in the preheated oven and bake for 75–90 minutes at 170°C. After 45 minutes, you can remove the lid for 10 minutes to allow the vegetables to brown slightly. The meat is ready when a knife or fork easily goes into it, and the juices are clear. Most likely, the pork neck will be tender and can be pulled apart with a fork.

Ingredients: pork neck, Carrot, Onion, Vegetable broth
If you have a meat thermometer, the internal temperature should be 70–75°C. Be careful not to dry out the meat — roasting for longer than 90 minutes may make it less juicy.

Sauce and finishing touches

7

Remove the meat to a cutting board and loosely cover it with aluminum foil — let it rest for 10–15 minutes to allow the juices to redistribute. In the meantime, pour the sauce from the dish into a saucepan through a strainer or place the dish on the stove and cook over medium heat. If there is a lot of fat on the surface, skim it off with a spoon. Add 100 g of 18% cream (optional) and cook for 2–3 minutes until the sauce thickens slightly. Taste and season with salt and pepper to your liking.

Ingredients: Salt, Black pepper, Vegetable broth, 18% cream
Use a strainer to separate the vegetable pieces if you want a smooth sauce. If the sauce is too thin, cook it longer; if it's too thick, add 1–2 tablespoons of broth.

Slicing and serving

8

Before slicing, remove any strings (if present). When cutting, slice the pork neck into pieces about 1 cm thick, always against the grain, so the slices are tender. On a plate, arrange a portion of vegetables, then the slices of pork neck, and drizzle with sauce. Sprinkle with finely chopped parsley for color and freshness.

Ingredients: pork neck, Carrot, Parsley
Use a sharp, long knife and a wide spoon to transfer the slices. Cutting against the grain is key for the tenderness of the meat.

Fun Fact

💡

Pork neck was a popular meat in rural cuisine — the fat provided juiciness and flavor, and the dish baked for a long time in the oven was a way to prepare a meal for the whole day.

Best for

niedzielny obiad spotkanie rodzinne świąteczny stół

Tips

🍽️ Serving

Serve with roasted buckwheat, mashed potatoes, or baked potatoes. A spoonful of sour cream or natural yogurt goes well with the sauce. Serve with pickled cucumber or a young cabbage salad for a sweet and sour contrast.

🥡 Storage

Store in the refrigerator in an airtight container for 2–3 days. To reheat, place the slices in a baking dish, drizzle with a little broth, and heat in the oven at 160°C for 10–15 minutes or in a pan over low heat to prevent the meat from drying out. The sauce can be stored separately and briefly reheated over low heat.

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