Pork neck is perfect for the festive table as the main dish. It can be baked in advance, served cold. The meat is also prepared for every day, the main thing is that it is always tasty, tender and aromatic.
Pick your recipe
You will need
-
- a baking sheet or deep cast-iron pan;
- vegetable oil;
- pork neck - 1-1.5 kg;
- garlic - 3 cloves;
- cardamom - 5 gr.;
- black pepper - 5 gr.;
- salt - 5 gr.;
- carrots - 1 pc.;
- greens - 1 bunch;
- paprika - 5 gr.;
- dry red wine - 250 ml;
- foil - 1 roll;
- matches - 1 pc.;
- grater;
- towel;
- cutting board;
- bowl;
- pan.
Instruction manual
1
Choose a piece of meat to cook. Rinse thoroughly under a tap. Dry with a towel and place on a cutting board. At this time, pour water into a saucepan and put on a slow fire. Once the liquid boils, add spices (cardamom, salt and black pepper) to it. Stir well and remove from stove. Let cool to room temperature.
2
Take red wine, if you wish, you can replace it with white or semi-sweet. Pour alcohol into a pan with spices and water and place. Now put the meat there and put in a cool dry place for a day.
3
Peel carrots and peel garlic. Grate the slices, and cut the root crop into small pieces. Preferably in the shape of a box. Remove the meat, wipe it and make cuts. Carefully shove the carrots into each cut and grate the top with grated garlic and paprika. Leave on for five to 10 minutes.
4
Pour a little oil onto a baking sheet or pan. The neck does not belong to dry meat, it has streaks of fat and therefore, even with a minimum of oil, it will still turn out juicy. Put the meat on the bottom of the dishes, cover with foil and put in the oven preheated to 200 degrees for 45 minutes. Take out a piece, pour in the remaining liquid from the marinade and remove the foil. Reduce the temperature to 160 degrees and leave for 30-40 minutes.
5
Place the finished neck on a dish and decorate as desired. It can be served both cold and hot. For garnish, use vegetable stew, fresh vegetables, herbs, mashed potatoes.
note
The meat should be cooked at the rate of 45 minutes per 1 kg.
Useful advice
You can make the sauce from the remaining marinade. To do this, collect the liquid from the bottom of the dishes in which the meat was cooked. Pour it into a pan and heat over low heat, add butter, a little flour. Salt. Then remove from heat and pour into a saucepan.