Pork Neck Pork
by Editorial Staff
Juicy spicy pork neck pork, saturated with vegetable broth on the inside, greased with a thick marinade on the outside and baked with carrots and onions. To prepare this dish, in addition to the specified products, you will need a syringe and a bag or baking sleeve.
Ingredients
- Pork neck – 1 kg
For broth: - Water – 0.5 l
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 4 cloves
- Bay leaf – 2 pcs.
- Dried rosemary – 1 teaspoon
- Allspice peas – 5 pcs.
- Salt – 0.5 tbsp
For the marinade: - Granular mustard – 3 teaspoon
- Garlic – 3 cloves
- Hot pepper – 1 pod
- or ground red pepper – 1 teaspoon
- Ground black pepper – 1 teaspoon
- Bay leaf – 2 pcs.
Directions
- Prepare broth. Peel the garlic cloves and cut them in half. Peel the carrots and cut them into slices. Peel the onion and cut it into 4 pieces. Put all the ingredients for the broth in a saucepan: pour water, put bay leaf, allspice, garlic, rosemary, carrots, and onions. Season with salt and cook for 15 minutes. Let the broth cool.
- Wash the meat, dry it and “sprinkle” it with ready-made broth (I did it with an ordinary medical syringe). Almost all of the broth should be used.
- Prepare a thick marinade. Mash bay leaves with your hands. Peel the garlic and pass through a press. Cut the hot pepper pod into thin rings. In a separate bowl, combine the ingredients for the thick marinade: granular mustard, bay leaf, hot chilli (or red ground), and black pepper.
- Coat the pork neck with this mixture on all sides, rubbing the spices well into the meat.
- Put the meat on the vegetables
- Tie the sleeve on the other side. Make several punctures in it with a toothpick to release steam.
-
Put the bag of meat on a baking sheet and put in the oven for 1 hour. Then cut the bag, pour the juice over the meat, and bake for another 10-15 minutes, until golden brown. The finished meat can be served immediately with your favorite side dish or wrapped in foil, cooled, and thinly sliced into sandwiches.
Enjoy your meal!
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