Slow-Roasted Spiced Pork Neck

Deep flavour, tender texture, and aromatic herbs — this slow-roasted pork neck is a hearty, flavour-packed centrepiece perfect for your next weekend dinner.

Pork neck is an often overlooked cut, but it’s rich in marbling, which makes it incredibly juicy and flavourful when slow-roasted. This recipe layers bold spices with aromatic herbs for a deeply savoury result. The oven does most of the work, leaving you with fork-tender meat that’s as impressive as it is comforting.

INGREDIENTS

800 g of pork neck
2 teaspoons of paprika powder
1 teaspoon of cumin
1 teaspoon of cayenne pepper
2 teaspoons of dried thyme
2 onions
1 tablespoon of peppercorns
1–2 bay leaves
A bunch of fresh herbs (such as thyme, rosemary, or parsley)
Salt to taste

METHOD

1. Prep the Meat

Start by rinsing the pork neck under cold water and patting it dry thoroughly with a paper towel.

2. Season

In a small bowl, combine paprika, cumin, cayenne pepper, and dried thyme. Rub this spice mixture evenly all over the pork neck. Cover and let marinate in the refrigerator for 8–12 hours to allow the flavours to penetrate the meat.

3. Preheat Oven

Preheat your oven to 180°C (350°F).

4. Prepare for Roasting

Place a baking sleeve into a heat-safe roasting dish or pot. Peel and quarter the onions and layer them at the bottom of the sleeve along with the peppercorns and bay leaves.

5. Layer and Bake

Place the marinated pork neck on top of the onion mixture. Sprinkle with salt to taste. Add your chosen herbs on top for an aromatic finish. Seal the baking sleeve tightly according to package instructions.

6. Roast

Bake in the preheated oven for 1.5 to 2 hours, until the meat is tender and the juices run clear.

7. Serve

Let the pork rest for 10–15 minutes before slicing. Serve with roasted vegetables, mashed potatoes, or crusty bread to soak up the flavourful juices.

Pro Tip: This dish is even better the next day. Store leftovers in the fridge and reheat gently to preserve moisture.