Description

This mouthwatering pork recipe features tender pork neck marinated with paprika, Khmeli-Suneli, and mustard, roasted to perfection with golden, crispy potatoes and paired with a fresh, tangy salad. It’s a complete, flavorful meal that’s easy to make and perfect for any occasion.

Ingredients

For the Pork:

1.5–2 kg pork neck
1 tablespoon paprika powder
1 tablespoon dried garlic
1 tablespoon Khmeli-Suneli (Georgian spice blend)
1/2 tablespoon hot pepper (adjust to taste)
2 tablespoons mustard
Olive oil (for marinating)
1 carrot, cut into strips
A few garlic cloves, sliced

For the Side of Potatoes:

Potatoes (as needed, cut into chunks)
1 onion, finely chopped
2 garlic cloves, minced
Olive oil (for roasting)
Salt and pepper to taste

For the Fresh Salad:

2 pickles, finely chopped
2 tomatoes, diced
1/2 onion, thinly sliced
A handful of walnuts, chopped
2 garlic cloves, minced (for the dressing)
1 teaspoon Khmeli-Suneli (for the dressing)
Olive oil (for the dressing)
Fresh coriander, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Pork:

Preheat your oven to 180°C (350°F).
In a small bowl, combine paprika, dried garlic, Khmeli-Suneli, hot pepper, mustard, and enough olive oil to form a thick paste.
Make small incisions in the pork neck and insert carrot strips and garlic slices.
Rub the spice paste all over the pork, ensuring it’s evenly coated.
Allow the pork to marinate for at least 30 minutes or overnight for deeper flavor.

2. Roast the Pork:

Place the marinated pork in a roasting pan and cover it with aluminum foil.
Roast for 2 to 2.5 hours, or until the pork is tender and juicy.
Remove the foil during the last 30 minutes to let the pork develop a golden, crispy crust.

3. Prepare the Potatoes:

While the pork roasts, peel and chop the potatoes into chunks.
Toss them with olive oil, minced garlic, chopped onion, salt, and pepper.
Spread the potatoes on a baking sheet. Roast in the oven alongside the pork for 30-40 minutes, stirring occasionally until golden and crispy.

4. Make the Salad:

In a large bowl, combine chopped pickles, diced tomatoes, sliced onion, and walnuts.
In a small bowl, whisk together olive oil, minced garlic, and Khmeli-Suneli for the dressing.
Pour the dressing over the salad and toss until well coated.
Garnish with freshly chopped coriander.

5. Serve Your Feast:

Slice the roasted pork and arrange it on a platter.
Serve with the crispy roasted potatoes and fresh salad.
Garnish with extra fresh coriander if desired and enjoy!

Notes

Make It Ahead: Marinate the pork overnight for more intense flavors.
Spice Adjustment: Modify the hot pepper amount for a milder or spicier dish.
Storage Tip: Store leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner
Method: Roasting
Cuisine: International