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March 8, 2021

Roasted pork neck with Creamy Winter Vegetables

Posted on July 20, 2015 by in pork

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Roasted Pork neck

Roasted pork neck  with a bowl of creamy winter vegetables…… comfort food does not get any better than this.

The roasted pork neck gives you the Sunday roast indulgence and the vegetables a comforting weekday bowl of food. Definitely the best of both worlds. The roasted pork neck is very forgiving, you can de-bone it, dress it up for a fancy Sunday roast with all the trimmings, but a roasted pork neck is also quite happy to be a delicious sandwich filling or fragrant ragu for sweet potato dumplings. More importantly roasted pork neck is kind to you wallet. So next time you visit your butcher or supermarket, be on the lookout for a de-boned pork neck. It is so very versatile to use.

Roasted Pork neck

The vegetables brings this piece of pork to life. What I love more than anything about these vegetables is the simplicity and also how easy it is to make. The vegetables are cooked in the broth from the roasted pork neck and finished off with a touch of cream and some fresh herbs.

To top of this bowl of winter deliciousness, I made some poorman’s Parmesan. It added crunch, lots of flavor and it looks so pretty too. Give it a go!

Roasted Pork neck

Roasted pork neck  with a bowl of creamy winter vegetables

serves 4 – 6


1,5 kg de-boned pork neck – I buy mine at Spar, it is already in a neat roll

60 ml olive oil

salt and pepper

10 ml smoked parika

10 ml dry thyme

250 ml chicken stock or a light lager


Preheat oven to 180 C. Rub the meat with half the oil and then season with all the herbs and spices. Heat the other half of the oil in an oven proof casserole and brown the meat on all sides. Add the lager or stock to the casserole and place lid on. Roast in the oven for 2 hour or until the meat is tender. Keep the meat warm.

Roasted Pork neck

For the creamy vegetables


500 ml cauliflower florets

500 ml broccoli florets

12 baby carrots

250 g beans – trimmed

500 g baby potatoes – washed and parboiled

1 leek – cut in chunks

250 ml cream

125 ml fresh herbs – such as parsley, thyme or sage

salt and pepper to taste


Pour the stock from the pork into a shallow pan big enough to handle all the vegetables. Add all the vegetables and simmer until vegetables are tender but not mushy. Add the cream and allow the sauce t reduce a little. Add the seasoning and fresh herbs and serve with the pork.

Roasted Pork neck

Poorman’s Parmesan

500 ml fresh breadcrumbs

30 ml olive oil

1 clove garlic – finely grated

125 ml chopped fresh herbs

1 red chilli

salt and pepper

zest of 1 lemon


Heat the oil in a pan on the stove. Add the breadcrumbs, garlic and chili and toss and fry until crispy. Just before serving add the lemon zest and herbs and serve with this delicious meal.

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