Roasted pork neck is one of the most common dishes in Poland on various occasions. Most often it is served in the form of slices and is eaten warm with potatoes or cold with bread. With homemade bread, it is simply delicious. Tender, soft, juicy, perfectly seasoned meat in a simple way 🙂


1 kg of pork neck washed and dried
6 cloves of garlic squeezed through the press
3 tablespoons of marjoram
1 teaspoon of salt
1 teaspoon of pepper
50 ml of oil
80 ml of water


Mix the oil, marjoram, salt, pepper and the pressed garlic to make a marinade. Put the pork neck in an ovenproof dish in which you will bake the meat. Pour the marinade over the meat and rub it thoroughly on each side. Put in the fridge overnight. Preheat the oven to 180ºC (hot air), pour water into a casserole dish, cover the dish and bake covered for 1½ hour, pouring the juices from the bottom of the dish over the meat every 25 minutes. After removing from the oven, let the meat rest for 20 minutes. Serve with bread or potatoes and salad 🙂


baking, christmas, easter, easy recipes, garlic, marjoram, oil, oven, pepper, pork neck, pork, water

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