This is hands down one of the most brilliant ways to transform tougher cuts of pork into something absolutely spectacular. Pork neck (cachaço in Portuguese) might not be the prettiest cut at the butcher’s counter, but don’t let that fool you, this recipe will turn it into the star of your dinner table. The magic happens when you properly season it with smoky paprika and Portuguese style pepper paste, then let the oven work its slow, gentle magic.
What makes this dish truly special is how it transforms that tough pork neck into incredibly tender, juicy meat that’s not falling apart but perfectly tender and sliceable. It’s comfort food at its finest, hearty, satisfying, and perfect for any meal. Plus, those roasted potatoes soaking up all those gorgeous pan juices? Pure heaven! And here’s a little secret: the leftovers are arguably even better. When the pork cools and firms up a bit, you can slice it paper-thin for the most amazing sandwiches and wraps you’ve ever had.
This is also a fantastic budget-friendly option when you want something delicious and comforting without breaking the bank on expensive cuts. It’s the kind of recipe that proves simple ingredients, when treated with respect and patience, can create something truly memorable meals, let’s check the recipe!
Smoky Paprika Roasted Pork Neck with Golden Potatoes
Nothing like a well seasoned portuguese style roasted meat, just the smell is half of the flavour hehehe, easy to make, perfect for family meals and leftovers!
Ingredients
- Pork – +/- 1kg (Pork Neck)
- Potatoes – 6 or 7 Medium-sized for Roasting
- Onion – 1 Large
- Garlic – 5 Cloves
- Bay Leaf – 1 Leaf
- Red Pepper Paste – 2 Tablespoons
- Olive Oil – A Drizzle
- Smoked Paprika – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by seasoning the pork neck with the red pepper paste, smoked paprika, pepper, and salt (you can also add a pinch of cayenne pepper if you want a spicier touch), ensuring an even coating. Set the meat aside, and if you have to wait more than 30 minutes, you can season it overnight, store it in the refrigerator.
- Wash the potatoes thoroughly and place them in a pan with plenty of water and a pinch of salt. Cook until the potatoes are tender (prick them with a fork; if you don’t feel any resistance, then the potatoes are cooked).
- Place the meat in a frying pan with a drizzle of olive oil and fry for a few minutes on each side to create a crust.
- Preheat the oven to 180ºC (356°F) and line a baking tray with parchment paper. Place the sliced onion and slightly crushed garlic cloves (still in their skins) on the tray (this way the garlic will roast but not burn), season with a pinch of salt and a drizzle of olive oil, and add the pork neck in the middle of the tray.
- Finally, cut the potatoes into quarters and add them to the tray, seasoning them with a drizzle of olive oil and a pinch of salt.
- Roast everything for about 35 to 40 minutes until the meat is tender and the potatoes are golden brown. Bon appétit!
As mentioned above, you can always change the seasonings to your taste and add a bit of cayenne pepper for a spicier touch. You can also use baby potatoes instead of regular potatoes, also you can season the potatoes more agressively with oregano, paprika, thyme…
This is a perfect recipe for having leftover meat for sandwiches, pasta with meat, meat pie, whatever you feel like! The key trick here is that potatoes don’t take the same time to roast as pork, so it’s a good idea to partially cook the potatoes first and add them to the oven just to brown, or alternatively roast everything together and halfway through, remove the pork neck from the oven and leave the potatoes until they’re nice and tender.
When searing the pork, don’t skip this step, it creates a beautiful crust that locks in flavors and gives you those gorgeous caramelized bits that make all the difference. Let the meat rest for 5-10 minutes after roasting before slicing, this helps redistribute the juices (yeah I know I kinda repeat this tip with all meats hehehe).
For the best sandwich experience the next day, let the pork cool completely in the fridge overnight. This firms it up perfectly for slicing those ultra-thin pieces that make incredible deli-style sandwiches. The meat will have a slightly drier texture when cold, which is exactly what you want for clean, precise slicing.
This recipe for Smoky Paprika Roasted Pork Neck with Golden Potatoes was originally created on BakeAfter.com. Esta receita de Cachaço de Porco no Forno com Batatinhas Assadas foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 1170 calories; 72.5 g fat; 57.5 g carbohydrates; 67.5 g protein.Did you try this recipe?
Let me know how it turned out for you! Leave a comment below ;D
