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Rosemary Roasted Pork Neck


5-7 Servings

  • Approx 1,2 – 1,6 kg deboned pork neck (it’s a good idea to order this from your butcher)
  • 25 ml olive oil
  • 20 ml rosemary and olive seasoning
  • salt and pepper to taste
  • 4 potatoes, cut into slices or small wedges
  • 2 – 3 onions, cut into slices or small wedges
  • sprigs of fresh rosemary for garnishing

Pre-heat the oven to 180°C.

Place the pork neck on the rack of an open oven roasting pan and place in the center of the oven.

Calculate the roasting time as follows: Allow 30 minutes roasting time for every 500g of pork loin. Add an additional 20 – 25 minutes of roasting time at the end.

A deboned neck roast of 1,6 kg will therefore have to roast for approximately 2 hours at 180°C. (96 minutes plus 24 minutes added on at the end, gives you 120 minutes = 2 hours.) After approx. one hour, place the potato and onion slices in the roasting pan underneath the roasting pork neck, to absorb the pan juices. Continue roasting until the pork neck is cooked through.

Remove roast from pan and season the potatoes and onions with salt and pepper. If the roast was held in shape with string, remove the string.

Place the roast on a warm serving plate, garnish with sprigs of fresh rosemary, and arrange potatoes, onion slices and steamed green veggies around it.