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Spicy pork neck with lečo and bacon from a single roasting pan – a hearty Czech lunch with a pronounced flavor

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Spicy pork neck with lečo and bacon from a single roasting pan – a hearty Czech lunch with a pronounced flavor

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  • Easy to prepare
  • 4 serving
  • 110 minutes
Jan, 27. 01. 2026
krkovice

Try this delicious recipe for spicy pork neck with lečo and bacon, and if you enjoy other hearty pork dishes, take a look at roasted pork neck with garlic and a great sauce or layered pork neck with beer and garlic, which offer other ways to prepare juicy pork.

For 4 serving

Ingredients

Base:

To season the sauce:

Preparation procedure

  • Lightly pound the pork neck slices, salt and pepper them. Rub both sides with pressed garlic. In a pan with a little oil, sear the meat briefly and vigorously on both sides so it sears. Remove the seared meat and set aside.
  • In the same pan, render the diced bacon. The fat from the bacon gives the whole dish a pronounced flavor, so do not discard it.
  • Put the lečo into the roasting pan (if it contains a lot of liquid, pour some off). Add the onion sliced into half-rings, the remaining garlic, mustard, ketchup, soy and Worcestershire sauces, grilling seasoning and the chopped hot pepper. Add the rendered bacon with its drippings and mix everything thoroughly.
  • Arrange the seared pork neck slices over the vegetable mixture. Cover the roasting pan with a lid or foil and place it in an oven preheated to 180–190 °C. Bake for approximately 75–90 minutes, until the meat is tender. Towards the end of baking you can uncover the pan so the sauce reduces slightly and the meat gains color.

Basic information

  • Servings: 4–6 servings

  • Preparation time: 20 minutes

  • Baking time: 90 minutes

  • Total time: approx. 110 minutes

Practical tips

  • Side dish: Best served with boiled potatoes, roasted potatoes, potato pancakes (bramboráčky) or fresh bread.

  • Fresh lečo: In season you can use fresh peppers, tomatoes and onions, which you briefly sauté before baking.

  • Resting: Like goulash, this dish tastes even better the next day, when the flavors meld beautifully.

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