If you haven’t had a hearty roast in a while, now is the time to rediscover the joy of slow-cooked perfection. A succulent pork neck roast, carefully seasoned and cooked to a golden brown, served with carrots.

Gone are the days when ordinary roasts lacked something special. I have taken this timeless dish to new heights. My secret lies in the ingredients, from the spicy pork neck to the tender, honey-kissed sweetness of the carrots.

Ingredients For Roasted Pork Neck With Carrots And Honey

Pork Neck

If pork neck is unavailable, you can substitute it with pork shoulder or pork loin, although the cooking time may vary slightly.

Garlic

If you’re not a fan of garlic, you can omit it or use garlic powder as a substitute.

Carrots

These provide sweetness and color to the dish. If you prefer, you can substitute the carrots with other root vegetables such as potatoes, parsnips, or sweet potatoes.

Rosemary

Adds earthy and aromatic notes to the dish. If you don’t have rosemary, you can substitute it with thyme or sage.

Soy Sauce

Adds umami and depth of flavor to the marinade. If you’re looking for a gluten-free alternative, you can use tamari or coconut aminos instead.

Honey

Provides sweetness and helps to caramelize the pork neck. If you prefer, you can substitute honey with maple syrup or agave nectar for a vegan option.

Olive Oil

Used for marinating the pork neck and drizzling over the vegetables. If you don’t have olive oil, you can use other cooking oils such as vegetable oil or avocado oil.

Ground Black Pepper

Feel free to adjust the amount of pepper according to your taste preferences.

How To Make

Start by washing and drying the pork neck. Using a sharp knife, create pockets in the meat and stuff them with large slices of garlic and rosemary leaves.

Marinate the pork neck by grating it with olive oil and freshly ground black pepper. This helps to tenderize the meat and adds a layer of flavor. Let the pork neck sit for a while to allow the marinade to penetrate the meat.

While the pork neck marinates, wash, peel, and cut the carrots into quarters lengthwise. These will be roasted alongside the pork neck.

In a suitable baking dish, drizzle olive oil and arrange a portion of the prepared carrots along with a few sprigs of rosemary at the bottom. Place the marinated pork neck on top of the carrots and cover it with the remaining carrots and rosemary. Drizzle with more olive oil and pour soy sauce over the meat and carrots.

Preheat the oven to 180 degrees Celsius and roast the pork neck and carrots for about 1 hour. This slow-roasting process allows the flavors to meld together and ensures that the pork neck becomes tender and juicy while the carrots caramelize

After the initial roasting period, remove the dish from the oven and generously pour honey over the pork neck. Return the dish to the oven for an additional 10 minutes, allowing the honey to caramelize and create a sticky glaze on the meat.

Once the pork neck is cooked through and the carrots are tender, remove the dish from the oven and baste the meat and carrots with the juices and sauce. If desired, repeat the glazing process 1-2 more times to achieve the desired level of caramelization.