Pork neck in a delicate batter, seasoned potatoes, onions, and cream come together in a hearty dish with tender meat, a golden crust, and delicious pan juices. Everything is baked in a single roasting pan, making this recipe perfect for a family lunch or a filling dinner.
The main trick lies in briefly searing the coated meat so it seals and stays juicy during baking. The drippings then soak into the potatoes, giving them a rich flavor. For extra taste, you can add sun-dried tomatoes or English bacon, and serve the finished dish with pickles or a light vegetable salad.
What You’ll Need
For the meat in batter:
- pork neck sliced into cutlets,
- full-fat or Dijon mustard for brushing the meat,
- semi-coarse flour,
- water,
- salt,
- ground black pepper,
- grill seasoning,
- lard or oil for frying the meat.
For the potato base and finishing:
- raw potatoes, amount depending on the size of your baking dish,
- 1–2 onions,
- 1 tub of heavy cream (31–33% fat),
- salt,
- ground black pepper,
- caraway seeds,
- grill seasoning,
- sun-dried tomatoes or slices of English bacon, to taste,
- lard or oil for greasing the baking dish.
The original recipe does not specify exact amounts of meat, potatoes, batter, fat, or seasoning, so adjust according to the number of servings, size of your baking dish, and desired consistency.
Step-by-Step Preparation:
1. Preparing the meat: Gently tenderize the pork neck slices. Season both sides with salt and pepper, lightly brush with full-fat or Dijon mustard, and sprinkle with your favorite seasoning.
2. Making the batter: In a bowl, mix semi-coarse flour with a little water. Whisk until you have a smooth, thick batter similar in consistency to pancake batter so it sticks to the meat and doesn’t run off.
3. Searing the pork: Thoroughly coat the seasoned slices in the prepared batter. Heat some lard or oil in a pan and quickly fry the meat on high heat until golden and sealed. Remove the slices and set aside.
4. Preparing the potatoes: Generously grease your baking dish. Peel the raw potatoes, slice them thinly, and spread them evenly over the bottom of the dish.
5. Seasoning the base: Liberally season the potatoes with salt, ground black pepper, caraway seeds, and grill seasoning. Peel the onion, slice into rings, and layer over the potatoes. Add finely chopped sun-dried tomatoes or slices of English bacon to taste.
6. Layering the meat: Arrange the seared pork neck slices in batter on top of the seasoned potatoes and onions. Try to keep them in a single layer so both the meat and potatoes cook evenly.
7. Baking covered: Cover the baking dish with its lid or a second deep baking tray to trap the steam, allowing the meat and potatoes to braise in their own juices. Place in an oven preheated to 200°C and bake for about 35–40 minutes.
8. Checking the potatoes: After 35–40 minutes, carefully uncover the dish and check the potatoes with a fork. Once they are semi-soft, pour the entire tub of heavy cream evenly over everything.
9. Finishing with cream: Leave the dish uncovered and return to the oven for another 15–20 minutes. The cream will partially soak into the potatoes, combine with the drippings to form a thick sauce, and the meat will develop a golden crust.
10. Serving: Serve the finished pork neck hot straight from the baking dish, together with the potatoes and creamy pan juices. Pickles or a light vegetable salad make a fresh side.
How to Recognize the Right Batter Consistency
The batter should be smooth and about as thick as pancake batter. It needs to form a continuous layer on the pork slice and should not run off quickly. This ensures the coating stays on the meat even during quick frying.
Why Cover the Baking Dish in the First Phase
A lid or second deep tray traps steam inside. The meat and potatoes first braise in their own juices while the pork drippings soak into the bottom layer. Uncover the dish only before adding the cream, so that during the final 15–20 minutes a crust forms on the meat and the sauce thickens slightly.
Final Tip
Sun-dried tomatoes give the potato base a more intense flavor, while English bacon is a more classic option. Use whichever you prefer. When serving, be sure to scoop up some potatoes from the bottom layer and a bit of the creamy pan juices with each slice of meat.
