Marjoram-Garlic Mustard Roasted Pork Neck with Warm Potato Salad

Why You’ll Love This Recipe

• Classic Polish flavors: marjoram, garlic, and mustard create a deeply savory, aromatic crust.
• Juicy every time: a hot-start roast and a proper rest keep the pork succulent with caramelized edges.
• Cozy side: warm mustard–dill potato salad absorbs pan juices for a complete, satisfying plate.
• Make-ahead friendly: marinate overnight and roast when you’re ready.

Grocery List

• Produce: Garlic, 1 medium yellow onion, 1 small red onion, 1 kg waxy potatoes, fresh dill, scallions, 1 large dill pickle (or 2 small), optional parsley for garnish.
• Dairy: Unsalted butter.
• Pantry: Boneless pork neck (karkówka), Dijon mustard, whole-grain mustard, apple cider vinegar, honey, neutral oil, extra-virgin olive oil, dried marjoram, sweet paprika, smoked paprika, fine sea salt, black pepper, flaky salt.

Full Ingredients

Marjoram–Garlic–Mustard Pork

• 1.2 kg (2.6 lb) boneless pork neck (karkówka)
• 6 garlic cloves, finely grated or pressed
• 2 tbsp (6 g) dried marjoram
• 2 tbsp (30 g) Dijon mustard
• 1 tbsp (15 g) whole-grain mustard
• 1 tbsp (15 ml) apple cider vinegar
• 2 tsp (10 g) honey
• 3 tbsp (45 ml) neutral oil (rapeseed/canola or sunflower)
• 2 tsp (6 g) sweet paprika
• 1 tsp (3 g) smoked paprika (optional but recommended)
• 2 tsp (12 g) fine sea salt
• 1 tsp (3 g) freshly ground black pepper
• 1 medium onion (about 150 g), sliced into rings
• 120 ml (1/2 cup) water for the roasting pan

Warm Potato Salad

• 1 kg (2.2 lb) waxy potatoes (Yukon Gold or similar), scrubbed
• 1 tbsp (17 g) salt for boiling water
• 3 tbsp (42 g) unsalted butter
• 1 small red onion (about 80 g), thinly sliced
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 g) Dijon mustard
• 1 tbsp (15 g) whole-grain mustard
• 2 tbsp (30 ml) extra-virgin olive oil
• 1 large dill pickle (about 70 g), diced small
• 3 tbsp (10 g) chopped fresh dill
• 2 scallions, thinly sliced
• 1/2 tsp (1 g) freshly ground black pepper
• 3/4 tsp (4 g) fine sea salt, or to taste

For Serving

• Chopped fresh dill or parsley
• Flaky or coarse sea salt for finishing

Step-by-Step Instructions

Step 1: Make the marjoram–garlic–mustard marinade

In a medium bowl, whisk together the oil, Dijon, whole-grain mustard, apple cider vinegar, honey, garlic, marjoram, sweet paprika, smoked paprika, salt, and pepper until smooth.

Step 2: Marinate the pork overnight

Pat the pork neck dry. Massage the marinade all over, working it into every crease. Place the onion rings in a zip-top bag or covered dish, set the pork on top, and scrape in any remaining marinade. Seal and refrigerate for 12–24 hours, turning once midway if possible.

Step 3: Temper and preheat

Remove the pork from the fridge 45–60 minutes before roasting so it comes toward room temperature. Heat the oven to 230°C/450°F. Fit a rack inside a roasting pan. Scatter the marinated onion rings in the pan, pour in 120 ml (1/2 cup) water, then set the pork on the rack above.

Step 4: Roast hot, then low until succulent

Roast the pork for 15 minutes at 230°C/450°F to set the crust. Reduce the oven to 170°C/340°F and continue roasting 70–85 minutes, basting once with pan juices at the 45-minute mark. Roast until the thickest part registers 68–70°C (155–158°F) on an instant-read thermometer. If the surface darkens too fast, tent loosely with foil. For extra char at the end, broil on high for 2–3 minutes, watching closely.

Step 5: Rest and make pan jus

Transfer the pork to a board, tent with foil, and rest 15 minutes. Skim fat from the pan, mash the roasted onions into the juices, and season to taste. If you like, whisk in 1 tsp Dijon to brighten the jus.

Step 6: Cook the potatoes

While the pork roasts, place potatoes in a pot, cover with cold water by 2–3 cm (1 inch), and add 1 tbsp salt. Bring to a boil, then simmer 15–20 minutes until a knife slides in easily. Drain, return to the hot pot for 2 minutes to steam-dry, then slice into 1–1.5 cm (1/2-inch) rounds or chunks.

Step 7: Make the warm mustard–dill dressing and toss

In a large skillet over medium heat, melt the butter. Add the red onion and cook 3 minutes until translucent. Whisk in the vinegar, Dijon, and whole-grain mustard; remove from heat and whisk in the olive oil. Add the warm potatoes, dill pickle, dill, and scallions; toss gently until coated. Season with 3/4 tsp salt and 1/2 tsp pepper, adjusting to taste.

Step 8: Slice and serve

Slice the rested pork into thick slabs (about 1–1.5 cm). Arrange on a platter, spoon over some pan jus, and finish with a pinch of flaky salt and fresh herbs. Serve alongside generous scoops of the warm potato salad.

Pro Tips

• Salt smart: 2 tsp (about 12 g) salt is roughly 1% of a 1.2 kg roast—ideal for seasoning without oversalting.
• Thermometer = juicy: Pull the roast as soon as it hits 68–70°C (155–158°F). Resting keeps it succulent and sliceable.
• Rack and water: Elevating the roast promotes charry edges; water in the pan prevents scorching and makes flavorful jus.
• Use good marjoram: Fresh, fragrant dried marjoram is key to the signature Polish aroma—replace old jars.
• Warm salad only: Toss potatoes while hot so they drink in the tangy mustard-butter dressing.

Variations

• Grill-finished: Roast to 60°C (140°F), then sear over high grill heat 2–3 minutes per side for smoky char; rest to 68–70°C.
• Spicy kick: Add 1 tsp chili flakes and swap half the Dijon for hot Polish mustard.
• Herb switch: Replace half the marjoram with thyme and add 1/2 tsp caraway for a different Central European vibe.

Storage & Make-Ahead

Marinate the pork up to 24 hours. Leftover roasted pork keeps 4 days refrigerated in an airtight container; reheat covered at 150°C/300°F for 12–15 minutes with a splash of water or jus. Warm potato salad keeps 3 days; rewarm gently in a skillet with a spoonful of water. Sliced leftover pork is excellent for sandwiches with a smear of mustard and a scoop of the potato salad.

Nutrition (per serving)

Approximate values: 800 kcal; 35 g protein; 35 g carbohydrates; 45 g fat; 1,200 mg sodium. Values will vary based on exact ingredients and how much pan fat/jus is consumed.