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Baked Pork Neck / Collar With Potatoes

A greatly underrated cut of pork, the pork neck or pork collar can produce awesome results. It's easy to prepare and the flavor is just great. Try it.
4.88 from 8 votes
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Course Main Course
Cuisine International
Servings 6 servings


  • 1.5-2 kg piece of pork neck (collar)
  • 5-6 onions
  • 4-5 carrots
  • 10 slices of bacon
  • 1.5 kg small potatoes
  • 3-4 tbps olive oil
  • 1 cup dark beer
  • 2 tsp red paprika
  • 1 tsp salt
  • 1 tbsp whole grain mustard
  • 3 tbsp soy sauce
  • 1 tbsp dijon mustard
  • 1 tsp pepper
  • Italian seasoning


  • Let’s start by making the marinade. In a bowl, mix the olive oil, salt, pepper, soy sauce, red paprika, Dijon and wholegrain mustard and half a cup of dark beer.
  • Make about 10 cuts into the meat, make sure you don't cut all the way through.
  • Place the pork neck into a deep baking dish and pour all of the marinade over it, make sure every part is properly coated.
  • Cut the onions and place them all over the bottom of the dish, then place the meat atop the onion base.
  • Insert a slice of bacon into every cut and secure the edges of the meat with toothpicks so it doesn’t open up too much, when baking. Add the rest of the beer too. Season the pork neck with Italian herbs to make it fragrant.
  • Cover the baking dish with foil and bake in the oven at 220C or 425F for about 90 minutes.
  • Add the carrots and potatoes now, place them all over the meat. Start with carrots, then potatoes over it.
  • Bake 45 more minutes, this time without the foil so the pork neck and potatoes catch some nice color.
  • Once the pork neck catches some char and the potatoes are golden brown on top, we are ready to serve.
  • Serve a thick slice of the pork neck along with some onions, carrots and potatoes as the sides.


Keyword pork collar, pork neck, roasted pork
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