Pork neck with pomegranate sauce

Name: Pork neck with pomegranate sauce - Melania C.
Ingredients: 2 slices of pork neck; olive oil; 50 ml red wine; rosemary leaves; turmeric; pepper. For the sauce: 1 pomegranate; 50 ml white wine; 50 ml orange juice; 1 tablespoon of flour; ginger powder.

Meat - Pork neck with pomegranate sauce by Melania C. - Recipia

I have made pork neck with pomegranate sauce several times, especially when I wanted something simple yet with a flavor that differs from my usual cooking. I discovered the recipe after winning a set of pots that included it, but I delayed posting it for a while. The sauce intrigued me due to the combination of pomegranate juice, white wine, and oranges, while the sesame carrots complement the dish nicely. Quick Info Total time: about 50 minutes Preparation time: 15 minutes Cooking time: 35 minutes Servings: 2 Difficulty: easy to medium Recipe type: main course, suitable for a weekend meal or when you're in the mood for something special without complications Ingredients For the meat: 2 slices of pork neck (about 150-180 g each) olive oil, enough to coat the slices (about 2 tablespoons) 50 ml red wine rosemary leaves (to taste, I add a few, not too much) turmeric (1/2 teaspoon, for color and a slight flavor) freshly ground black pepper (to taste) For the sauce: 1 pomegranate 50 ml dry white wine 50 ml orange juice (freshly squeezed, if possible) 1 tablespoon flour ginger powder (1/4 teaspoon, no more, otherwise it will overpower the other flavors) 3 tablespoons water (optional for serving: boiled or sautéed carrots with sesame) Preparation Steps 1. Prepare the meat. Pat the pork neck slices dry with a paper towel, then season both sides with pepper, turmeric, and rosemary leaves. Drizzle olive oil over the meat and rub it to coat evenly. 2. Sear the meat. Heat a pan, then place the pork slices in it. Sear for a few minutes on each side over medium heat until they develop a nice color. 3. Add the red wine. Pour the wine over the meat and let it simmer until it almost evaporates, still over medium heat. 4. Cook on low heat. Once the wine has reduced, add enough water to partially cover the meat (not too much, about a finger’s depth). Lower the heat and partially cover the pan. Let the neck simmer gently for about 25 minutes or until tender. 5. Prepare the pomegranate sauce. While the meat is cooking, place the white wine and orange juice in a small pot. Add the ginger powder and simmer for 3-4 minutes to reduce the liquid slightly. 6. Add the pomegranate. Squeeze the juice from half of the pomegranate (I use a sieve or squeeze it manually in my palm). Peel the other half and remove the seeds. 7. Thicken the sauce. Add the pomegranate juice to the pot, then mix the flour with 3 tablespoons of water. Stir vigorously to avoid lumps. Let it cook for 2-3 minutes until it thickens slightly. Add the pomegranate seeds. It's important not to leave the sauce on the heat too long after adding the pomegranate, or it may become bitter. 8. Taste and finish. Check the flavor of the sauce. If it seems too sour, you can add a few drops of orange juice or a teaspoon of water. Turn off the heat. 9. Serve. Place the pork neck on a plate, pour the pomegranate sauce over the meat, and sprinkle some seeds on top. It is usually served with sesame carrots or another neutral side dish. Why I make this recipe often I love that it doesn’t require hard-to-find ingredients. The meat turns out tender, and the pomegranate sauce adds something different without being complicated. It works well both for entertaining guests and when you want a hassle-free meal for two. Tips and Variations Tips Don’t leave the pomegranate sauce on the heat too long after adding the flour and juice. It can quickly turn bitter if reduced too much. Peel the pomegranate directly in a bowl of cold water to avoid splattering everywhere. Choose a dry white wine, not semi-sweet or sweet, otherwise, the sauce becomes heavy. For the meat, don’t overdo it with the rosemary; whole leaves are enough, don’t chop them. Substitutions If you don’t have turmeric, you can skip it or replace it with a pinch of sweet paprika for color. Pepper can also be white if you prefer. Flour can be replaced with cornstarch (but be careful not to add too much, as the sauce thickens quickly). Variations If you want a sweeter sauce, you can add a bit of honey at the end, after turning off the heat. You can also use chicken thighs or chops, but the cooking time will differ; keep an eye on the chops to prevent them from drying out. A splash of balsamic vinegar works well if you want a more pronounced flavor in the sauce. Serving Ideas In addition to sesame carrots, you can serve it with plain rice or a neutral puree. A green salad pairs nicely, especially if the sauce is tangy. If you want something crunchy, serve with vegetable chips. Frequently Asked Questions Can I use store-bought pomegranate juice? Yes, if you can’t find fresh pomegranate, use natural juice, but make sure it’s unsweetened. The taste is slightly different, but it works. What kind of red or white wine should I use? The red wine for the meat can be any dry or semi-dry wine; there’s no need for something expensive. For the sauce, I choose a dry white wine. What can I do if I don’t have fresh rosemary? Dried rosemary works too, but use very little, or it will become overpowering. You can also skip it if you don’t have any. How do I prevent the pomegranate sauce from being bitter? Don’t let it boil too long after adding the juice and flour. Turn off the heat as soon as it thickens. Can the recipe be made with another cut of pork? Yes, it works with chops or tenderloin, but monitor the cooking time to avoid drying out. Nutritional Values The values are estimates, per serving: Calories: 420-470 kcal Protein: 32 g Fat: 18-22 g Carbohydrates: 30-35 g (including sugars from pomegranate and orange) The sauce contains more natural sugars from the fruits, so the carbohydrate content is slightly higher than that of a classic pork neck. Storage and Reheating The recipe is best fresh, but if there are leftovers, store in the fridge in a sealed container for up to 2 days. Reheat gently on the stovetop or in the microwave, just until heated through. The sauce may thicken when cold, but it will return to a good texture if you add 1-2 tablespoons of water after reheating. I do not recommend freezing, as the sauce will not retain its texture.

Pork neck with pomegranate sauce

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