Pork neck is perfect for a festive table as the main dish. It can be baked in advance, served cold. The meat is cooked for every day, the main thing is that it always turns out tasty, tender and aromatic.
It is necessary
-
- 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.
Instructions
Step 1
Choose a piece of meat to cook. Rinse thoroughly under the tap. Dry with a towel and place on a cutting board. At this time, pour water into a saucepan and put on low heat. As soon as the liquid boils, add the spices (cardamom, salt and black pepper) to it. Stir well and remove from heat. Let it cool to room temperature.
Step 2
Take red wine, if you wish, you can replace it with white or semi-sweet. Pour alcohol into a saucepan with spices and water and place. Now put the meat there and put it in a cool dry place for a day.
Step 3
Peel the carrots and the garlic. Grate the slices, and cut the root vegetable into small pieces. Preferably in the form of a parallelepiped. Take out the meat, wipe it off and make cuts. Gently tuck a carrot into each cut and rub a piece on top with grated garlic and paprika. Leave it on for five to 10 minutes.
Step 4
Pour some oil into a baking sheet or skillet. 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. Place the meat on the bottom of a dish, cover with foil and place in an 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.
Step 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.
