Pork baked with rosemary
4 servings
120 minutes
Pork roasted with rosemary is a dish that embodies the simplicity and sophistication of Russian cuisine. Tender pork neck infused with the aromas of fresh rosemary and garlic acquires an appetizing golden crust after roasting. Historically, rosemary has been used in cooking for its spicy flavor and ability to enhance meaty aromas. Roasting in foil preserves the juiciness of the meat, while the final stage without foil adds a crispy texture. This dish is perfect for a cozy home dinner or festive feast. Served hot with the meat juices that enhance the flavor experience, it pairs especially well with roasted vegetables or potatoes, complementing their rich meaty taste.
1
Rub a piece of pork neck with salt, black pepper, and coarsely chopped garlic.
- Pork neck: 500 g
- Garlic: 8 cloves
- Salt: to taste
- Ground black pepper: to taste
2
Wrap the meat with rosemary and garlic in foil, and place it in an oven preheated to 200 degrees for 1.5–2 hours (cooking time depends on the size of the meat piece).
- Pork neck: 500 g
- Fresh rosemary: 4 stems
- Garlic: 8 cloves
3
When the meat is ready (you can check readiness by piercing with a knife: clear juice should flow out), unwrap the foil and place it in the oven for 10 minutes to form a crust.
4
Serve hot, drizzled with the juice that formed during baking.