Juicy Pork Neck with Potatoes and Oven-Roasted Vegetables

This one-pan baked dinner — pork neck with potatoes and juicy vegetables — turns out especially fragrant and beautifully browned. The potatoes soak up the meat juices, while onion, pepper, and tomatoes bring sweetness and freshness; simple seasonings highlight the natural flavor. Minimal effort, maximum pleasure.

Ingredients

• Pork neck — 2 lb | 900 g
• Potatoes — 1.8 lb | 800 g
• Yellow onions — 2
• Bell peppers — 2
• Tomatoes — 3
• Garlic — 4 cloves
• Vegetable oil — 3 tbsp | 45 ml
• Salt — 1 1/2 tsp | 9 g
• Sweet paprika — 2 tsp | 4 g
• Ground black pepper — 1/2 tsp | 1 g
• Garlic powder — 1 tsp | 3 g
• Steak seasoning — 1 tsp | 3 g (optional)
• Foil — for baking (optional)

Step-by-Step Recipe

1. Preheat the oven to 356–374°F | 180–190°C. Prepare a rimmed baking dish.
2. Cut the potatoes into large wedges. Toss with 2 tbsp | 30 ml of the oil, 3/4 tsp salt, 1 tsp paprika, 1/2 tsp garlic powder, and a pinch of black pepper. Spread in an even layer on the bottom of the dish.
3. Cut the pork neck into steaks 3/4–1 1/4 inch thick. Mix the remaining salt, paprika, garlic powder, black pepper, and steak seasoning. Rub the meat with the spices, drizzle with the remaining 1 tbsp | 15 ml oil, and arrange the steaks over the potatoes.
4. Slice the onion into rings, the peppers into strips, the tomatoes into slices, and the garlic into thin slivers. Scatter the vegetables around and over the meat.
5. If desired, cover the dish with foil and bake for 45–50 minutes to keep the meat especially juicy.
6. Remove the foil and bake for another 15–20 minutes, until nicely browned and the potatoes are tender. The meat should be soft and easy to pierce with a fork.
7. Let the dish rest for 5–7 minutes, then serve hot straight from the oven.

Serving and Storage

Serve with fresh herbs and a light salad. Store leftovers in a covered container in the refrigerator for up to 2 days; reheat under foil at 320°F | 160°C for 10–12 minutes, or in a skillet covered with a lid.

Tips and Variations

• Doneness: if the potatoes are large, cut them thinner or extend the covered baking time by 5–10 minutes.
• Without foil: you can bake uncovered from the start, but watch that the top does not dry out; if needed, add 2–3 tbsp | 30–45 ml water to the dish.
• Seasoning: if you do not have steak seasoning, use a blend of dried thyme, rosemary, and a pinch of coriander.
• Vegetables: add zucchini rounds or carrots — they pair beautifully with pork and paprika.

Nutrition

Value	Per serving
Calories	600 kcal
Protein	35 g
Fat	35 g
Carbohydrates	38 g
Fiber	6 g
Sugars	7 g
Sodium	1.4 g

FAQ

Can I use a different cut instead of pork neck?

Yes. Pork shoulder or boneless loin will work. Shoulder is similar in juiciness and baking time; loin is leaner, so keep an eye on it to prevent drying and bake it under foil.

Do I need to marinate the meat in advance?

Not necessarily: the dry seasoning mix already gives a bold flavor. But if you have time, rub the meat with the spices and refrigerate for 30–60 minutes — the pork will be even more aromatic.

The potatoes do not finish baking with the meat. What should I do?

Slice the potatoes thinner, use convection, or bake under foil for an extra 5–10 minutes at the start. A quick 2–3 minute blanch in boiling water, followed by drying, also helps.