Greek Oven Roasted Pork Neck Steaks with Potatoes

Ingredients

• 4 pork neck steaks (thick cut)
• 4 potatoes (large, peeled and cut into wedges)
• 0.5 cup extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 3 cloves garlic (minced)
• 1 tbsp dried oregano
• salt (to taste)
• black pepper (to taste)
• 0.5 cup water

Steps

1. 1

   Preheat your oven to 390°F (200°C).

2. 2

   Peel the potatoes and cut them into thick wedges. Place them into a large roasting pan.

3. 3

   Place the pork neck steaks in the roasting pan among the potatoes.

4. 4

   In a small bowl or jug, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

5. 5

   Pour the dressing over the meat and potatoes, ensuring everything is well coated.

6. 6

   Add half a cup of water to the corner of the pan (avoiding washing the seasoning off the meat).

7. 7

   Cover the pan tightly with aluminum foil.

8. 8

   Bake in the preheated oven for 60 minutes.

9. 9

   Remove the foil and continue roasting for another 20-30 minutes, or until the pork is tender and the potatoes are golden brown and crispy on the edges.

10. 10

    Remove from the oven and let the meat rest for 5 minutes before serving.

Notes

Pork neck is ideal for roasting as the marbling keeps the meat juicy during the long cook time. If you cannot find pork neck, pork shoulder steaks are a good substitute.

Nutrition per serving

• main
• dinner
• pork
• potatoes
• roasted
• comfort food
• gluten-free
• Greek cuisine