Juicy Romanian Roasted Pork Neck (Ceafă de Porc la Cuptor) Recipe

pork neck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor without alcohol, while water + vinegar is cost-effective.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika enhances flavor, while cayenne is a more affordable spice.

In a mixing bowl, combine all marinade ingredients.

Mix until evenly combined.

Pat meat dry and place in a bowl.

Place the pork neck in a Ziplock bag.

Pour the marinade and massage evenly.

Refrigerate for at least 6 hours.

Preheat oven to 180°C (350°F).

Pat the meat dry again.

Make small incisions around the pork neck and insert the garlic cloves.

Place the marinated pork on a greased baking sheet or in a roasting pan.

Add thyme, rosemary, pepper, salt, ginger powder, drizzle with olive oil and pour 1 cup water.

Cover tightly with aluminum foil.

Bake (covered): roast the pork neck for 1.5-2.5 hours to lock in moisture.

Bake (uncovered): remove the foil, turn the oven temperature up to 220°C (430°F), and continue roasting for another 1-1.5 hours.

Turn the meat occasionally to ensure even browning.

Let the pork rest on a cooling rack for 30 minutes to retain its juices.

Carve thinly and serve with your favorite sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens