Juicy pork neck roast in marjoram-apple sauce - photo 1
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Juicy pork neck roast in marjoram-apple sauce

Pikantne Main Dishes Regional Cuisine of Poland Additions 150 min Hard 23 wyświetleń ~24.11 PLN * - (0)
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Description

Traditional Polish pork neck roast prepared using a technique that combines quick searing and slow roasting with the addition of apple and marjoram. The pork neck provides a lot of flavor and natural juiciness thanks to the marbling of the fat; the apple and carrot add sweetness, while the marjoram and garlic give a characteristic, regional aroma. Serve with barley groats or mashed young potatoes and a salad of pickled cabbage. The dish has a golden, crispy crust, juicy interior, and an aromatic sauce reduced from the roasting juices — a rustic, appetizing visual effect, perfect for a Sunday dinner or family gathering.

Ingredients Used

Ingredients (15)

Servings:
6
  • Pork neck 1500 g
  • Garlic 6 ząbków (~30 g)
  • Onion 2 szt. (~300 g)
  • Carrot 2.5 szt. (~200 g)
  • Apple 1.7 szt. (~300 g)
  • Rapeseed oil 30 g
  • Butter 50 g
  • Chicken broth 500 ml
  • Wheat flour 20 g
  • Sour cream 200 g
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper 8 szczypt (~4 g)
  • Marjoram 4 g
  • ✨ Opcjonalne
  • Thyme 30 g
  • Mustard 30 g
💰 Szacowany koszt dania: ~24.11 PLN (4.02 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 30 minutes before preparation to reach room temperature — this helps with even roasting. Pat the meat dry with a paper towel. If there is a thick layer of fat on the surface, lightly score it in a crosshatch pattern with a sharp knife (do not cut deeply into the meat, just the layer of fat), which will allow the fat to render and create a crispy crust. If you wish, tie the meat with kitchen twine every 3–4 cm to maintain an even shape while roasting.

Ingredients: pork neck
Use a sharp knife and kitchen twine for tying. If you don't have twine, you can bake without tying, but the slices will be less even when cutting. Do not cut the meat too deeply, as the juices will run out.

Marinade

2

In a large bowl, mix together canola oil, crushed garlic (about 6 cloves), salt, black pepper, marjoram, and if you like, 1 tablespoon of mustard (about 15 g). Rub the marinade evenly over the pork neck — also massage it into the cuts of fat. Place the meat in a dish, cover with foil, and refrigerate for at least 30 minutes; if you have time, marinate for 2–6 hours for a more intense flavor.

Ingredients: Rapeseed oil, Garlic, Salt, Black pepper, Marjoram, Mustard
Use a stainless steel or glass bowl. If you are not using mustard, slightly increase the amount of garlic or marjoram. Marinating for less than 30 minutes gives only minimal effect.

Preparing the baking dish

3

Preheat the oven to 160°C (fan) or 170°C (top-bottom). Peel the onion and cut it into quarters, peel the carrot and cut it into large pieces, cut the apple into quarters (without removing the core). Grease the bottom of the baking dish with a spoonful of oil or half of the butter, and arrange the vegetables and apples evenly — they will serve as the base and source of flavor and will prevent the bottom from burning. Pour 150 ml of broth into the baking dish so that the vegetables start cooking from the bottom.

Ingredients: Onion, Carrot, Apple, Butter
The best is a baking dish measuring about 30×20 cm with or without a rack; if you don't have a rack, place the pork neck directly on the vegetables. Use kitchen gloves when placing it in the oven.

Sautéing

4

In a large skillet, heat 1 tablespoon of oil (15 g) over medium-high heat — the skillet should be very hot. Place the pork neck in and sear each side for about 3-4 minutes, until a deep golden crust forms. Turn the meat using tongs or a spoon, ensuring every spot is browned. Searing seals the pores and gives a nice color.

Ingredients: pork neck, Rapeseed oil
Use a cast iron skillet or one with a thick bottom; if the smoke is intense, turn on the kitchen extractor. Do not move the meat too often — let it brown well.

Baking

5

Transfer the seared pork neck onto the vegetables in the baking dish. Add the remaining broth (the rest from 500 ml) to the baking dish. Cover the baking dish tightly with aluminum foil or a lid and place it in the preheated oven. Bake for 75 minutes at 160°C. After this time, remove the foil and increase the temperature to 200°C, bake for another 15 minutes to achieve a crispy crust. Every 20–25 minutes, baste the meat with the resulting sauce using a spoon to maintain moisture.

Ingredients: pork neck, Onion, Carrot, Apple
If you have a meat thermometer, insert the probe into the thickest part of the pork neck — it's done at 70–75°C. If you don't have a thermometer, cut into the thickest part — the juices should be clear, and the meat should not be raw in the middle.

Resting the meat

6

Remove the roast from the oven and transfer it to a cutting board. Loosely cover with aluminum foil and let it rest for 15–20 minutes — this allows the juices to redistribute evenly and makes slicing easier.

Ingredients: pork neck
Do not cut the meat immediately after taking it out of the oven — you will lose most of the juices. Use a cutting board with a groove for the juices.

Sauce and finishing touches

7

In the meantime, strain the sauce from the roasting pan through a sieve into a saucepan, discarding the vegetables and remnants. Allow the fat to rise to the surface; use a spoon to remove the excess fat (leave about 1 tablespoon for flavor). Melt the butter (50 g) over medium heat, add the flour (20 g), and stir for 1–2 minutes until a light roux aroma develops. Gradually pour the strained stock into the roux, whisking continuously to avoid lumps. Bring the sauce to a gentle boil, cook for 3–5 minutes until thickened, add the cream (200 g), and cook for another 2 minutes. Taste and season with salt and pepper. Finally, if needed, add chopped fresh thyme and 1 teaspoon of mustard (optional) — it will enhance the flavor of the sauce.

Ingredients: Butter, Wheat flour, Sour cream, Thyme, Mustard, Salt, Black pepper
Use a whisk to mix to avoid lumps. If the sauce is too thick, add a bit of hot broth; if it's too thin, cook longer uncovered.

Slicing and serving

8

Remove the kitchen twine from the roast. Using a sharp knife, slice the meat against the grain (to a thickness of 1–1.5 cm) — this will make the meat more tender in the mouth. Arrange the slices on a warmed serving platter, generously drizzle with the prepared sauce, and garnish with sprigs of fresh thyme. Serve with pearl barley cooked fluffy or with young potatoes and cabbage salad.

Ingredients: pork neck, Thyme, Sour cream, Wheat flour
Use a long, sharp knife and a fork to cut the meat so it doesn't move. Cutting against the grain is the key to tender slices.

Fun Fact

💡

In Poland, marjoram has accompanied pork dishes for centuries — it was also used in the past to preserve and mask the smell of fattier meats. The combination of sweet apple with pork neck is a classic regional technique, particularly popular in Greater Poland and Kuyavia cuisine.

Best for

Niedzielny obiad Rodzinne przyjęcie Święta jesienne i wiosenne

Tips

🍽️ Serving

Serve the roast sliced hot, drizzled with sauce. It pairs perfectly with barley cooked in broth with butter and chopped parsley, as well as a salad of sauerkraut or cucumber salad.

🥡 Storage

Store leftovers in a closed container in the refrigerator for up to 3 days. Keep the sauce separate from the meat before cooling. For reheating, use the oven at 150°C for 10–15 minutes or a pan on low heat to avoid drying out the meat. Repeated reheating is not recommended.

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