The Ultimate One-Pan Pork Bake That Beats Traditional French-Style Meat Every Single Time
A quick-pickled onion trick keeps pork shoulder incredibly juicy over a bed of slow-roasted potatoes.
This foolproof recipe layers tender pork collar, fresh mushrooms, and juicy tomatoes directly onto a bed of sliced potatoes that soak up all the rich savory juices as it bakes.
The real game-changer is a layer of tangy marinated onions that cuts through the richness and locks in moisture under a bubbly, golden cheese crust.
Ingredients: 400 g of pork neck, 350 g of potatoes, 200 g of button mushrooms, 120 g of pickled onions (apple cider vinegar, salt, sugar, pepper), 200 g of tomatoes, 100 g of hard cheese, 45 g of mayonnaise, 30 ml of vegetable oil, 5 g of salt, 2 g of black pepper, 5 g of meat seasoning.
Lightly pound the meat, season with salt and pepper, add the seasoning, and brush with vegetable oil. Grease a baking dish slightly with oil and layer thinly sliced potatoes, the meat, pickled onions, sliced mushrooms, and tomato slices. There is no need to add extra salt to the vegetables.
Place the dish in a cold oven, set the temperature to 200°C and bake for about 50 minutes. Then mix the grated cheese with mayonnaise, spread a thick layer on top, and return the dish to the oven for another 10–15 minutes until a delicious golden crust forms.
