Pork Neck Casserole with Potatoes and Carrots in a Sour Cream Sauce
A hearty homemade dish in the spirit of classic home cooking: juicy pork neck, vegetables, and a delicate sour-cream sauce baked until golden brown.
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Ingredients
Main:
- •Pork neck - 600 g
- •Potatoes - 700 g
- •Carrots - 200 g
- •Onion - 200 g
- •Sour cream - 250 g
- •Eggs - 2 pcs
- •Wheat flour - 25 g
Spices & Seasonings:
- •Pork seasoning - 2 tsp
- •Salt - to taste
- •Ground black pepper - to taste
Instructions
Prepare the oven and baking dish
Preheat the oven to 190°C. Choose a 2–2.5 L baking dish. To make the casserole easier to remove, line the bottom with parchment or thoroughly grease the dish with a thin layer of sour cream taken from the total amount.
Prepare the meat
Cut the pork neck into 2–3 cm cubes. Transfer to a bowl, add the pork seasoning, a little black pepper, and salt if needed. Mix well so every piece is evenly coated.
Slice the vegetables
Peel the potatoes and slice into thin rounds 3–4 mm thick. Slice the onion into half-rings. Grate the carrots on a coarse grater or slice into thin rounds. Try to slice the potatoes evenly so they cook at the same rate.
Assemble the layers
Layer half the potatoes on the bottom, overlapping slightly. Lightly salt and pepper. Add a layer of onion, then carrots. Spread the marinated pork in an even layer. Cover with the remaining potatoes and again lightly salt and pepper.
Make the sour cream and egg sauce
In a bowl, combine the sour cream, eggs, and flour. Whisk until smooth with no flour lumps. If needed, add a pinch of salt and a little pepper. The sauce should be smooth and pourable, like thick cream.
Pour over and level
Pour the sauce evenly over the casserole. Use a spatula or spoon to spread it so it flows into the gaps between the potato slices. Tap the dish on the counter 2–3 times to help the sauce distribute.
Bake until tender and golden
Place the dish on the middle rack. Bake for 60–70 minutes at 190°C, until the potatoes and meat are completely tender. Check with a knife: it should slide into the potato layer easily without resistance. If the top is already browned but the potatoes are still firm, cover with foil and bake 10–15 minutes longer.
Let it set and serve
Remove the casserole from the oven and let it rest in the dish for 10 minutes. The sauce will set and the juices will redistribute, making neater portions. Cut into 4 pieces and serve hot.
When to Eat
Best served hot for lunch or dinner as a standalone dish.
Health Benefits
The dish provides a good balance of protein and vegetables; baking helps keep it juicy without much fuss at the stove.
Warnings
Contains eggs, dairy, and wheat flour.
Serve With
Serve with fresh vegetables or a simple cucumber-and-herb salad.
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