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Garlic pork neck roasted crispy, served with fresh herbs
Garlic pork neck roasted golden brown, served with herbs and fresh salad

Garlic roasted pork neck

Author: Flavelo
Recipes Main Courses
Pork neck (tarja) is one of the juiciest parts of the pig; due to its fat marbling, it doesn't dry out during baking but becomes tender. The marriage of garlic and pork is an ancient classic: garlic's sulphur compounds tame under heat, lending a sweet, nutty aroma to the crispy roasted meat.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bowl for marinating
  • Frying pan or roasting tin
  • Meat mallet (optional)
  • Brush for basting
  • Kitchen tongs

Instructions

1 ✓

Score the gristly parts on the edges of meat slices so they don't curl up during cooking.

Tip: Under heat, tendons (collagen fibres) shrink suddenly, curling the meat. Scoring releases this tension.
2 ✓

Crush garlic and mix with oil, paprika, pepper, and marjoram. Do NOT put salt in yet.

Tip: Dissolve paprika in oil because its colourants (carotenoids) are fat-soluble, improving meat colour.
3 ✓

Coat meat slices with marinade and refrigerate for at least 1 hour (best overnight).

Tip: Time allows flavour compounds to penetrate between meat fibres (diffusion).
4 ✓

Remove meat from fridge 15 minutes before cooking, and salt immediately before cooking.

Tip: If salted in advance, salt draws water from meat, potentially making the result drier. Room temperature meat cooks more evenly.
5 ✓

Place slices in roasting tin, pour a little water underneath, cover with foil, and braise at 180°C for 30 minutes. Then remove foil and roast until fat renders (brown it) on both sides approx. 10-10 minutes.

Tip: Braising under foil softens fibres, roasting without foil creates delicious roasted flavours (Maillard reaction).

Recipe FAQ

Why did the garlic burn?
Garlic has high sugar content, so it blackens (chars) quickly. If frying in a pan, wipe larger garlic pieces off meat before cooking and return only at the end, or roast in oven where heat is gentler.
Meat became dry, why?
Either cut too thin or cooked too long. Pork neck is worth leaving at least 1-1.5 cm thick.

Ingredients

  • 800 g Pork neck (boneless, sliced)
  • 6 cloves Garlic
  • 4 tbsp Sunflower oil or lard
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Sweet paprika
  • 1 tsp Dried marjoram