Juicy pork neck, roasted mushrooms, seasoned potatoes and tomatoes are baked together under a delicate layer of sour cream and cheese. This hearty one-pan lunch is topped with a golden cheese crust and fresh dill.
Preparation takes about 25 minutes, and the oven does most of the remaining work. The individual layers are first covered with damp baking paper and foil, which allows the meat, vegetables, and potatoes to cook in their own juices. The total baking time at 180°C is 50–60 minutes.
What you will need
For the meat base:
- 8 slices of pork neck, lightly pounded,
- 1/2 teaspoon salt,
- 1/2 teaspoon Italian herbs,
- 1/2 teaspoon ground black pepper,
- 1/2 teaspoon ground sweet paprika,
- 2 tablespoons tomato paste,
- vegetable oil for greasing the baking tray.
For the mushrooms and potatoes:
- 1 large onion, finely chopped,
- 6 mushrooms, sliced,
- 4 medium potatoes,
- 1/2 teaspoon salt,
- 1/2 teaspoon sweet paprika,
- 1/2 teaspoon ground pepper,
- 3 tablespoons oil,
- a little fat for sautéing the onion and mushrooms.
For finishing:
- 1 large tomato, sliced,
- 2 tablespoons sour cream,
- 70 g grated Edam, Gouda or Cheddar cheese,
- fresh dill to taste.
Step-by-step preparation:
1. Preparing the meat: Lay the pork neck slices on a cutting board, cover them with cling film and gently pound them on both sides. Salt the meat and season evenly with Italian herbs, ground black pepper, and sweet paprika.
2. Rubbing in the spices: Use your hands to thoroughly rub the spices into both sides of the meat. Set the slices aside for now and prepare the vegetable layers so that assembling the tray goes quickly.
3. Sautéing the onion: Heat a little fat in a pan and sauté the finely chopped onion until golden. Remove the cooked onion from the pan and set aside.
4. Sautéing the mushrooms: In the same or another pan, sauté the sliced mushrooms. Lightly salt them and cook until they turn golden brown.
5. Seasoning the potatoes: Wash, peel, and slice the potatoes into thin rounds. In a bowl, mix them with salt, sweet paprika, pepper, and 3 tablespoons of oil so that the seasoning coats every slice.
6. Preparing the tray: Grease a baking tray or roasting pan with vegetable oil and arrange the seasoned pork neck slices on it. Spread each piece of meat evenly with tomato paste.
7. Layering the ingredients: Top the meat with the sautéed onion and mushrooms. Add the seasoned potato slices, place the fresh tomato slices on top, and spread the entire surface with sour cream.
8. Covering and baking: Place crumpled and dampened baking paper over the sour cream layer and cover the tray tightly with foil. Place it in an oven preheated to 180°C and bake for 45–50 minutes.
9. Baking with cheese: After the indicated time, carefully remove the foil and baking paper. Evenly sprinkle 70 g of grated cheese over the top and return the tray to the oven for another 5–10 minutes.
10. Finishing and serving: Once the cheese has melted and formed a golden crust, remove the tray from the oven. Sprinkle the finished dish with chopped fresh dill and serve as a complete meal without the need for any side dish.
How to ensure the potatoes soften at the same time as the meat
Slice the potatoes into thin rounds about 3–5 mm thick. It is also important to cover the baking tray carefully during the first part of baking, as the steam released from the meat and vegetables helps the potatoes soften evenly.
What can be used instead of sour cream
If you don’t have sour cream, you can use thick Greek yogurt or crème fraîche. Regular liquid whipping cream is too thin for this recipe and the layers would not hold together well.
