This dish features succulent pork neck marinated in a blend of aromatic spices, wine, and tangy tomato juice. Stuffed with smoked bacon, garlic, onions, and peppers, each bite is a symphony of taste and texture. Whether served crispy or tender, it’s a feast fit for any occasion. Make it taste, not a time waste!
Recommended from age 3+
10 minutes preparation time, 2 hours cooking time
Ingredients:
- 2 kg pork neck
- 250 g smoked bacon
- 4 red onions
- 2 red or white pepper
- 6 cloves of garlic
- 1 dl wine (white or red, depending on preference)
- 1 dl + 1 dl tomato juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons mustard
- 1 tablespoon salt
- 1 tablespoon sumac
- 1 tablespoon paprika
- 1 tablespoon thyme
- 1 teaspoon urfa biber (or chilly flakes)
- 1 teaspoon cumin
- 1 teaspoon nutmeg
- 1 teaspoon pepper
- 4 bay leaves
- Water, as needed
Instructions:
1. Preparation:
Begin by thoroughly cleaning the pork neck – trim any excess fat and membranes. Using a sharp knife, create deep incisions throughout the meat. Cut one pepper and 3 onions in half, slice the rest of them, and crush the garlic cloves. Slice the bacon.
2. Marinade:
In a large, deep tray, combine all the spices. Add olive oil, mustard, balsamic vinegar, and wine to the mixture. Submerge the pork neck in this aromatic marinade and massage well, ensuring the spices and liquids are evenly distributed.
Place the halved onions under the pork neck. Start stuffing the incisions with the sliced bacon and crushed garlic. Pour some tomato juice over the meat.
Cover the tray with a lid or plastic wrap. Refrigerate and let it rest and marinate for a few hours for the best flavour.
3. Cooking:
Remove your marinated pork neck from the refrigerator and remove any non-heat-resistant covering. Then, continue stuffing the pork neck’s incisions with the sliced onions and peppers, and place the remaining vegetables in the tray on or next to the meat.
You can also add other vegetables such as potatoes, mushrooms, spring onions, leeks, fennel, etc.
Add enough water or more wine to halfway submerge the meat. Then pour enough tomato juice to cover the meat.
Cover the tray with a heat-resistant lid and place it in the preheated oven at 175°C (347°F). Allow the pork to cook slowly for about 2 hours.
You can serve the pork neck as it is, but if you prefer it crispy, you can follow one additional step.
5. Browning:
Remove the lid and all the sliced vegetables from the tray, then let the meat brown in the oven for up to 15 minutes, until the top of the bacon slices becomes brown.
6. Serving:
Serve your pork neck on a platter, surrounded by fresh and grilled vegetables, and pour some of the spicy sauce from the tray on them.
Klar Appétit!
Attention! When preparing this meal, avoid ingredients that may cause allergies or contain excessive fat, spices, salt, or sugar.
How did this culinary journey unfold for you? Did it meet your expectations or exceed them? Your feedback is invaluable. Share your thoughts on how this recipe tantalized your taste buds or any questions you may have. Your comments guide us in creating more delightful experiences. Let’s continue our culinary exploration together. Check this recipe: Pineapple-Enchanted Pork Chop Steak with Blueberry Stew
Leave a Reply