Roasted pork neck with potato and cabbage salad

Marinate the pork:
In a small bowl, combine the dried garlic, paprika, tomato paste, honey, salt, and pepper.
Rub the mixture all over the pork neck. Cover and refrigerate for at least 2 hours (overnight for best results).
Roast the pork:
Preheat your oven to 400°F (200°C).
Place the marinated pork in a roasting pan and roast for 1 hour, or until cooked through and browned, basting occasionally with the pan juices.
Prepare the potato and cabbage salad:
Boil the potatoes in salted water until tender (about 10 to 15 minutes). Drain and set aside.
In a large bowl, combine the shredded cabbage, diced green apple, avocado, parsley, olive oil, mayonnaise, sour cream, mustard, and wine vinegar.
Add the cooked potatoes, green onions, and dill to the salad and toss gently.
Season with salt and pepper to taste.
To serve:
Slice the roast pork and serve it with the potato and cabbage salad.
Drizzle the salad with a little olive oil and garnish with fresh herbs, if desired.
Serving suggestions:

Serve with a glass of dry red wine to complement the savory flavors.
Pair it with steamed vegetables like carrots or green beans for a more substantial meal.
Add crusty bread to soak up the pork juices.
Top the salad with a sprinkle of feta cheese for added richness.
Serve with homemade applesauce for a sweet and savory contrast.
Cooking instructions: