Karkówka Pieczona (Polish Roast Pork Neck)

Oven-roasted pork neck, seasoned with garlic and herbs, typically served with potatoes and braised cabbage.

Ingredients (Serves 4–6)

• 1.5–2 kg pork neck roast

• 3–4 cloves garlic, minced

• 2 tsp sweet paprika

• 1 tsp black pepper

• 1 tsp salt

• 1–2 tbsp mustard (optional)

• 2–3 tbsp vegetable oil

• 250 ml water or stock for basting

To Serve:

• Boiled or roasted potatoes

• Sauerkraut or braised cabbage

• Gravy made from pan drippings

Preparation

1. Prepare the meat:

   • Preheat oven to 180°C (350°F).

   • Rub the pork neck with garlic, paprika, salt, pepper, and mustard if using.

   • Let it marinate for at least 1–2 hours or overnight for more flavor.

2. Roast the pork:

   • Place the pork in a roasting pan, pour water or stock into the pan.

   • Roast for 1.5–2 hours, basting occasionally with pan juices, until the meat is tender and golden brown.

3. Rest and slice:

   • Let the roast rest 10–15 minutes before slicing.

   • Reserve pan juices to make a simple gravy if desired.

4. Serve:

   • Slice the pork and serve with potatoes, sauerkraut, and gravy.

Cooking Tips

• Marinate the pork neck overnight to enhance flavor and tenderness.

• Baste the meat periodically to keep it juicy and ensure a golden crust.

Serving Suggestions

• Serve with boiled or roasted potatoes and sauerkraut for a classic Polish meal.

• Pair with gravy made from pan drippings and a side of fresh bread.