Introduction: Roast Pork Neck With Garlic and Rosemary

About: was founded by 3 generations of one family. Grandma Emma, Dad Leon, and me - Daniella. I graduated from the Culinary Institute of America with a degree in Culinary Arts, and there's nothing …

This pork neck comes out moist, tender and juicy. Serve it cold or hot, as a main dish, an appetizer, a side for a salad or as a cold cut. Recipe by VideoCulinary

Pork neck - 2 kg (4.4 pounds)

Garlic - 5-6 cloves

Rosemary - a few sprigs or 1/2 teaspoon of dried rosemary

Salt - 2 teaspoons

Ground black pepper - 1 teaspoon

Vegetable oil - 70 grams (2.5 oz)

Step 1: Marinade

Slice 5-6 cloves or garlic. Add the leaves of a few sprigs of rosemary, 2 teaspoons of salt, 1 teaspoon of black pepper and 70 grams of oil.

Make 1.5 cm deep (0.5 inch) incisions into the neck and slip in the slivers of garlic. Rub with the oil mixture.

Marinade in the refrigerator overnight.

Step 2: Roast

Preheat the oven to 180 °C (350 °F). Place a pan filled with water in the oven. Bake for about 2 ½ hours, until very tender. Allow to rest for 10 minutes, thinly slice against the grain and serve hot or cold.

You can make a great roast pork sandwich. Please visit our website for a ciabatta bread recipe!