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Serving: Garnish with fresh thyme sprigs for presentation. Serve with a simple green salad or steamed vegetables to balance the richness of the meat and potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to keep the meat tender.
Variations:
Herb Blend: Mix thyme with rosemary and sage for a more aromatic profile.
Spicy Version: Add a pinch of cayenne pepper to the potatoes for a little heat.
Wine Infusion: Splash a bit of white wine into the roasting pan halfway through cooking to create a light, flavorful sauce.
FAQ:
Q: Can I use another cut of pork instead of pork neck?
A: Yes, pork shoulder or pork collar are good alternatives, but pork neck is especially tender and flavorful.
Q: How can I tell if the pork is fully cooked?
A: Use a meat thermometer; the internal temperature should reach 70°C (160°F).
Q: Can I prepare this dish ahead of time?
A: You can season the pork and potatoes several hours ahead and refrigerate them until ready to roast.
Q: What can I do if my potatoes are not crispy enough?
A: Make sure not to overcrowd the pan, and use a high roasting temperature. Flipping them halfway also helps achieve even crispiness.
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