Oven-Roasted Pork Neck with Apple and Pear Ragout and Rosemary Potatoes

Tender pork neck from the oven with apple and pear ragout and golden rosemary potatoes, an autumnal festive roast that can be prepared the day before and leaves time for your guests.

By yumbelo · 6 servings · 210 minutes

Ingredients

• 1500 g Pork neck, boneless
• Salt
• Black pepper
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 4 pc Garlic cloves
• 1 bunch Rosemary
• 1 bunch Thyme
• 4 tbsp Rapeseed oil
• 3 pc Onions
• 2 pc Apples, tart
• 2 pc Pears, firm
• 500 ml Cloudy apple juice
• 300 ml Water
• 1200 g Waxy potatoes
• 50 g Butter

Method

1. Pat the pork neck dry the day before, season it with salt, pepper, sweet paprika powder and cumin, roughly crush the garlic cloves and massage them in. Let it rest covered in the refrigerator.
2. On the day of cooking, preheat the oven to 160 °C conventional heat and take the pork neck out of the refrigerator one hour before roasting.
3. Heat two tablespoons of rapeseed oil in a large oval pan until very hot and sear the neck vigorously on all sides for 3 to 4 minutes, until it is colored everywhere.
4. Place rosemary and thyme on the neck, put it in a roasting dish and cook in the oven for 60 to 75 minutes, until the meat reaches about 65 °C at the center.
5. Peel the onions and cut them into wedges, wash the apples and pears, core them and cut them into wedges.
6. Heat two tablespoons of rapeseed oil in a large pot, sweat the onions until translucent and briefly sauté the apples and pears along with them.
7. Deglaze with apple juice and water and simmer the compote over medium heat for 15 to 20 minutes, until the fruit is soft but still holds its shape. Season with salt and pepper.
8. Halve the potatoes, toss them in a bowl with the remaining rapeseed oil, salt, pepper and the picked rosemary needles, and spread them on a baking sheet.
9. Bake the potatoes at 200 °C convection for 35 to 40 minutes until crispy, and in the last 10 minutes drizzle the melted butter over them.
10. Take the roast out of the oven, cover it with aluminum foil and let it rest for 15 minutes, then slice it thinly and serve with the warm apple and pear ragout and the rosemary potatoes.