Baked Pork Neck with Potatoes, Garlic, and Rosemary

Name: Baked Pork Neck with Potatoes, Garlic, and Rosemary
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving/servings
Ingredients: 4 slices of pork neck (approx. 1 kg); 400 g white cooking potatoes; 12 garlic cloves (unpeeled); 6 sprigs fresh rosemary; 2 tablespoons pork or Mangalitsa lard; 1 pinch ground black pepper; 1 pinch fine iodized table salt

4 serving/servings

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Ingredients

4 slices of pork neck (approx. 1 kg)
400 g white cooking potatoes
12 garlic cloves (unpeeled)
6 sprigs fresh rosemary
2 tablespoons pork or Mangalitsa lard
1 pinch ground black pepper
1 pinch fine iodized table salt

Instructions

1
Preheat the oven to 200 °C.
2
Wash the potatoes and cut them into slices approximately 0.5 cm thick. Place them in a baking dish greased with lard, then season them evenly with salt and pepper. Place 4 sprigs of rosemary on top.
3
Season the meat slices on both sides with salt and pepper, then grease them with lard. Place the meat over the potatoes, and distribute the whole garlic cloves and the rest of the chopped rosemary on top.
4
Pour a little water into the dish and bake for about an hour, until the meat is tender and the potatoes are well cooked.

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