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Pečená krkovice (roast pork neck): recipe illustration
Meat

Pečená krkovice (roast pork neck)

A pork neck roasted slowly in the oven until the meat is melt-in-the-mouth tender and the crackling is crisp. Much loved in the Czech Republic, it is often served with a pan gravy and knedlíky.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 200 °C. Crush the garlic with the marjoram, cumin and a good pinch of salt.
  2. Score the rind of the meat at regular intervals, then rub the piece all over with the garlic and spice paste.
  3. Place the meat in a dish, rind side up, with the onions cut into wedges and the bay leaf.
  4. Bake for 20 minutes to puff up and brown the rind.
  5. Lower the oven to 160 °C, pour the stock into the bottom of the dish and continue cooking for 1 hour 15, basting from time to time.
  6. Let the meat rest for 10 minutes, then slice it and serve with the skimmed cooking juices.

Variations and tips

Version without rind. Choose a trimmed neck and brush the meat with a little oil to keep it juicy.

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Original Ecomely recipe.