One-Pot Wonders

Oven Roasted Pork Neck / Collar

December 14, 2021
2 Ratings
Photo by cookwewill
  • Prep time 15 minutes
  • Cook time 2 hours 15 minutes
  • Serves 6+ people
Author Notes

Pork neck or collar is quite an underrated cut for some reason, which is a shame if you ask me. It's a bit higher in fat content, but that's what makes it super flavorful and a perfect choice for roasting in the oven.

The wonderful fat will render into a delicious sauce that you can use when serving. I'm roasting the pork collar on a base of onions and some vegetables and potatoes are added in the middle of the baking process. This way, the sides will cook in the same baking dish which means less cleaning and that's what we all love.

Now let me show you how it's done. —cookwewill

What You'll Need
  • Marinade for the meat
  • 3-4 tablespoons olive oil
  • 0.5 cups dark beer
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons soy sauce
  • Meat + Sides
  • 3-4 pounds pork neck / collar
  • 5-6 onions
  • 4-5 carrots
  • 10 slices of bacon
  • 3 pounds small potatoes
  • 0.5 cups dark beer
  • 1 teaspoon Italian seasoning
  1. Start by making the marinade by simply mixing all the ingredients listed above.
  2. Make about 10 deep cuts into your pork collar, while leaving the bottom part intact. There should be about half an inch space between the cuts, so adjust the amount of cuts based on the size of the pork collar your working with.
  3. Place the meat into a deep baking dish that you will also use for roasting and pour the marinade over it. Give it a good massage and makes sure it's nicely seasoned from all sides, including the cuts.
  4. Remove the pork from the dish and set it aside for a minute, do not clean the dish, leave the excess marinade inside of it. Form a thick onion layer at the bottom of the dish and place the meat on top of it.
  5. Insert a slice of bacon into every cut now. Fix the sides of the roast with toothpicks, so it doesn't "open" too much while roasting.
  6. Season the pork collar with Italian herbs, cover the dish with foil and start baking at 425F.
  7. Give it about 90 minutes and check the pork. It should be somewhat tender by now, try it with a fork. If it slides in easily, it's time for the next step.
  8. The pork collar has shrunk by now quite a bit, so there is enough space around it. Fill the space with carrots cut into chunks and the nice and small potatoes (carrots first, potatoes on top) .Season the potatoes with salt, pepper and a touch of olive oil.
  9. Return the dish back to the oven, this time without the foil. It should take 45-60 more minutes. To get some nice color on the pork collar and potatoes, feel free to set your oven to broiling mode for the final 15 minutes.
  10. And we are done. Slice the meat into thicker slices by following the initial cuts and serve it with the lovely onions, carrots, potatoes and the juices that formed in the dish.

See what other Food52ers are saying.

1 Review

Maya January 16, 2023
This is a great recipe for Sunday roast when you have 2-3 hours to cook. Marinade was wonderful, the only reason it’s not a 5 stars rating is that temperature seems very high. I had it at 425 for 45 minutes under foil and it cooked thru for sure but the onions on the bottom of the pan were almost burnt even under foil. So extra 40 min I did not at 425 but at 400 and kept it under foil and put potato’s in there for that time. I did use “convection Roast” not bake, so maybe that’s why it was too hot. Succulent results!