Neck Roast from Oven

5 from 2 votes
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 101 kcal


  • 1 kilogram Pork neck
  • 2 size Garlic cloves
  • Salt
  • Black pepper from the mill
  • 1 Tablespoons onions Butter
  • 2 piece Chopped onions
  • 1 piece Fresh tomato
  • 500 Milliliters Water
  • 1 tablespoon Dried oregano
  • 3 piece Fresh leek


  • Rub the roast all around with a pressed clove of garlic and salt and pepper to taste. Fry both sides with onions in a frying pan with butter. Quarter the tomato and sauté the other clove of garlic, chopped.
  • Deglaze with water and add the oregano. Then with the lid closed at 160 ° in the oven Ober-u. Fry the bottom heat on the lowest rack for 90 minutes.
  • 20 minutes before the end of the roasting time, the leek, which has meanwhile been cleaned and cut into 6 pieces, is added to the sauce. I only took the lower parts all the way to the green. I make soup from the leek greens. Cook for another 20 minutes.
  • Then take out the roast and leek and thicken the sauce as usual. Season well again. Good Appetite.


Serving: 100gCalories: 101kcalCarbohydrates: 9gProtein: 11.7gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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