Roasted Pork Neck with Potatoes

Preheat your oven to 180°C (160°C for convection ovens). Wash the pork neck, pat it dry, then rub thoroughly with salt, pepper, sweet paprika, marjoram, and caraway seeds. Peel the onions and garlic; slice the onions into thick rings and the garlic into thin slices.

In a large, oven-safe pan or baking dish, heat the oil or lard over medium heat. Place the seasoned pork neck in the pan and sear it on all sides for 3-4 minutes until it develops a nice golden-brown crust. This helps to seal in the juices.

Peel the potatoes, cut them into larger wedges or cubes, then toss with a little salt and pepper. Remove the pork from the pan and set aside. Add the onion rings and sliced garlic to the pan and sauté for 2-3 minutes. Add the potatoes and sauté for another 5 minutes. Place the pork back on top of the potatoes, pour in the water or broth, then cover the pan tightly with aluminum foil.

Place the covered pan in the preheated oven and roast for 1.5-2 hours, or until the meat is completely tender. Flip the meat once halfway through. For the last 30 minutes, remove the aluminum foil and increase the oven temperature to 200°C (180°C for convection ovens) to allow both the meat and potatoes to brown and crisp up nicely. Let it rest for 10 minutes before serving.