Pork neck isn't just for the grill: baked, it's a delightful holiday treat

As Christmas quickly approaches, as is the tradition every year, families gather for the traditional Christmas Eve supper. In addition to the twelve classic holiday dishes, consider including a platter of meat and vegetable appetizers. A vegetable salad is always a hit, but why not add a platter of delicious, homemade pork neck this Christmas?

The oven-roasted pork neck featured in this recipe is perhaps the best version of this dish we've discovered. It rivals even the spring-marinated grilled pork neck. This recipe is a must-try and will become a staple in your kitchen. You'll find yourself repeating it year after year, if not by your own choice, then due to the requests of your loved ones!

Ingredients:

• 3.3 lbs of pork neck,
• salt and pepper,
• marjoram,
• 4 cloves of garlic,
• an onion,
• bacon fat.

1. Rinse the pork neck thoroughly and pat dry. Leave the fat on—it preserves the moisture of the meat during cooking.
2. Season the dried meat with salt and refrigerate overnight. Afterwards, take it out and let it reach room temperature.
3. Prepare a thick paste from the crushed garlic, chopped onion, marjoram, pepper and salt (you can add a bit of oil). Massage this into the meat on all sides.
4. Coat the bottom of a baking tray with a layer of bacon fat. Position the prepared pork neck on it. If the shape of the meat is irregular, you can secure it with roasting twine.
5. Place the pork neck into the oven pre-heated to 180 degrees Celsius (356 degrees Fahrenheit). Roast for 1.5-2 hours, occasionally coating the meat with the fat that renders out.
6. Allow the meat to cool down before slicing it. Serve it with vegetables, potatoes, or a favourite sauce of your choice. Maybe even couple it with a nutritious four-ingredient salad? Enjoy!