Are you looking for a hearty family lunch from a single baking dish that doesn’t need any extra sides? This pork neck is a guaranteed winner. The key to success is marinating the meat overnight and slow baking it in high-fat cream. Sweet caramelized onions and a hint of exotic curry in the potatoes give this classic Czech dish an unexpected and modern twist.
Ingredients:
Marinated meat:
- 4 slices of pork neck (about 1 cm thick, boneless)
- 4 cloves of garlic (crushed)
- 4 tablespoons oil
- Salt, steak seasoning or coarsely ground pepper
Onion base:
- 3 large onions (cut into “half-moons”)
- 3 tablespoons oil
- 2 teaspoons granulated sugar (for caramelizing)
Potatoes and finishing:
- 8 medium potatoes (sliced into 5mm rounds)
- 250 ml heavy cream (33% fat)
- 1 teaspoon sweet paprika
- 1 teaspoon crushed curry powder
- Salt to taste
Step-by-step preparation:
1. Preparing the meat (ideally the day before)
Season the unpounded pork neck slices with salt, steak seasoning, and rub them with crushed garlic and oil. Massage the spices and garlic well into the meat. Leave in a closed container in the fridge overnight to tenderize.
2. Caramelized onions and searing the meat
Quickly sear the meat in a pan with oil so it browns and stays juicy. Remove the meat and add the onions and sugar to the same pan (with the drippings). Sauté until the onions turn beautifully golden and caramelized.
3. Preparing the potatoes
Peel and slice the potatoes, then pat them dry with a paper towel (this helps them absorb more flavor). In a bowl, mix them with salt, paprika, and curry powder so every slice is coated.
4. Assembling the baking dish and baking
Spread the caramelized onions on the bottom of the baking dish. Place the slices of meat on top, and cover each piece with a layer of seasoned potatoes (about two potatoes per slice). Pour the cream evenly over everything. Cover the dish and bake in the oven at 200°C for about 40 minutes.
5. Golden crust
After 40 minutes, uncover the dish and bake for another 20 minutes, until the potatoes are soft, the cream thickens, and the top turns a beautiful golden brown.
Tip for an affordable and luxurious weekend dessert
Looking for something with your coffee that won’t break the bank? These mandarin bars are super quick and you probably have all the ingredients in your fridge.
Do you like this dessert? Find the full recipe here: Greedy Bars with Mandarins
Practical tips for the best result
- Cream: Always use 33% heavy cream. Its higher fat content prevents curdling when mixed with spices and pan drippings, creating a smooth sauce.
- Curry powder: Don’t be afraid to use it—combined with cream and potatoes, it doesn’t taste “Indian” but gives the dish a lovely color and depth of flavor.
- Removing moisture: Drying the potatoes before seasoning is important—the spices stick better and the potatoes will bake in the cream, not steam in their own water.
Enjoy your meal!
