Loaded with herbs and garlic, this dish transforms the secondary cut of pork neck into something special. You'll need to start this recipe a day ahead.

What you need to know before you start

Begin this recipe the day before you’re planning to serve. This allows the flavours of the marinade to develop and to tenderise the pork neck. On the day of cooking, the pork requires 1 hour 30 minutes to slow roast, and a further 15 minutes to rest. You’ll need a food processor to prepare the marinade, a large bowl, plastic wrap and a roasting dish. 

Why is this the best roast pork neck recipe?

This recipe by chef Colin Fassnidge heroes pork neck, a cut of meat that doesn’t often spring to mind. It’s economical, with a high fat content, making it super-moist and packed full of flavour, perfect for roasting, slow cooking and braising.

Made from just seven ingredients, this pork neck roast is flavoured with a classic combination of fresh herbs, garlic and olive oil. The result is tender, juicy meat that melts in your mouth. It acts as an excellent base for additional flavours and ingredients, including citrus and spices, as well as other veg like pumpkin or carrots. Plus, there’s minimal preparation time involved, making it the ideal choice for easy entertaining. 

At what temperature is pork neck cooked at?

For this recipe, 1.8kg of pork neck with the skin removed is roasted in a 190°C/170°C fan-forced oven for 1hour 30 minutes, or until cooked through. Don’t forget to allow it to rest for 15 minutes, loosely covered in foil, before slicing and serving. 

What ingredients you’ll need 

Garlic bulb: An entire bulb of garlic is blitzed in the marinade, infusing the pork neck with a rich, aromatic depth and savoury punch.

Marjoram: Marjoram adds a sweet, slightly floral herbaceous note that complements the richness of the pork.

Rosemary: Rosemary contributes a fragrant, piney aroma and robust, earthy flavour to the pork marinade.

Sage: Sage brings a savoury, slightly peppery flavour with earthy undertones, which enriches the marinade and enhances the natural flavours of the pork neck.

Thyme: Thyme adds a subtle earthy, lemony note that brightens the marinade.

Extra virgin olive oil: Extra virgin olive oil serves as a flavourful base for the marinade, helping to tenderise the pork while imparting a fruity richness.

Pork neck: The pork neck absorbs the flavours of the marinade, becoming incredibly tender and flavourful during roasting. Other names for pork neck are pork collar butt and pork scotch. 

Sunflower oil: Sunflower oil is used to brown the pork neck before it’s roasted. 

Potatoes: Potatoes are roasted alongside the pork neck, absorbing the savoury drippings and becoming tender and golden.

How to cook pork neck roast

Once you’ve nailed the basics, roasting pork neck is simple to prepare and doesn’t require fancy cooking equipment beyond a food processor, a roasting pan and access to an oven. Don’t skimp on marinating the pork. This not only tenderises the neck but also infuses a lusciously herbaceous aroma throughout the whole dish.

The next day, sear the pork on all sides in a roasting dish and slow cook in a 190°C/170°C fan-forced oven along with water to add moisture, any remaining marinade and potatoes until tender. 

How to store a roast pork neck 

It can be tempting to pre-slice leftover pork, but you should only do so if you plan to use it the next day. If keeping your leftover pork a little longer in the fridge before eating, it's best to leave it whole to stop the meat from drying out. Store your leftover pork neck in an airtight container with any leftover pan juices. The extra moisture will help to keep the meat tender and prevent it from drying out. Use it up in salads, sandwiched between slices of bread or tossed in a fried rice. Alternatively, you can freeze for up to 1-2 months.

What to serve with roast pork neck 

Pair your roasted pork neck simply with an assortment of roasted vegetables, such as golden carrots, parsnips or brussels sprouts. For something lighter, look to a fresh seasonal salad of fennel and blood orange to complement the richness of the pork. 

Drink pairings with roast pork neck

A roast neck of pork is rich and savoury, and pairs well with drinks that complement its hearty depth of flavour. We suggest pairings like an acidic pinot noir, a medium-bodied merlot or a dry and fruity rosé.

If you love Colin Fassnidge’s roast pork neck recipe, try this 

Now that you’ve nailed this recipe, try your hand at our selection of pork recipes:

• Sam Young’s sweet and sour pork
• Udon noodles with miso pork
• Pork schnitzels and colcannon