Smoked pork neck on a bed of vegetables

Name: Smoked pork neck on a bed of vegetables - Despina M.
Ingredients: 1 large piece of smoked neck 2 potatoes 1 large tomato 3 carrots 1 onion 6; 7 cloves of garlic salt pepper half a cup of beer chopped parsley

Meat - Smoked pork neck on a bed of vegetables by Despina M. - Recipia

Every time I have smoked neck in the fridge, I try to use it in a recipe that doesn't require many ingredients or complicated steps. This recipe for smoked pork neck on a bed of vegetables is one I make especially when I have a few leftover vegetables at home and want something hearty, but without spending too much time at the stove. You don't need any special techniques or utensils, and the taste remains good even if the vegetables are not all exactly the same size or beautiful. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20 minutes Cooking time: 60 minutes Servings: 3-4, depending on the size of the piece of neck and vegetables Difficulty: easy Recipe type: main dish, suitable for dinner or lunch Ingredients 1 large piece of smoked pork neck 2 potatoes 1 large tomato 3 carrots 1 onion 6-7 cloves of garlic salt pepper half a cup of beer chopped parsley Preparation steps 1. Wash the pork neck and all the vegetables well. There's no need to peel excessively, just make sure there's no dirt left on them. 2. Cut the smoked neck into slices that are not too thick. Thin slices cook faster and absorb the flavors better. 3. Peel the potatoes and cut them into suitable cubes, neither too large nor too small. Slice the carrots into rounds, and cut the onion into julienne, meaning thin slices. Cut the tomato into cubes. Slice the garlic cloves into rounds. 4. Put all the chopped vegetables in a bowl. Add salt and pepper, then mix them a little by hand to distribute the spices evenly. 5. Take the slices of neck and season them on both sides with salt and pepper. 6. Prepare a deeper baking dish and grease the bottom with a little oil. 7. Pour the vegetables from the bowl into the dish and arrange them in a uniform layer. 8. Place the slices of neck on top of the vegetables, spread out to cover them well. 9. Brush each slice of neck with a little oil (you can use a brush or just your fingers, it doesn't need much). 10. Pour half a cup of beer directly into the dish, next to the meat and vegetables. 11. Cover the dish with aluminum foil and place it in the preheated oven on low heat. Let it bake for about 60 minutes, or until the meat softens and the vegetables are cooked through. 12. About 20 minutes before it’s done, remove the aluminum foil and let the dish stay in the oven to brown a little on top. 13. When it’s ready, take the dish out of the oven and let it rest for 5 minutes. 14. Transfer the vegetables and meat to a platter or directly onto plates. Sprinkle chopped parsley on top for a touch of color and freshness. Why I make this recipe often It’s one of those recipes I don’t have to think too much about. If I have smoked neck, the other ingredients are almost always found at home. It holds up well for a few hours in the heat, and you don’t have many dishes to wash afterward. The taste remains good even if the vegetables are not perfectly equal in size or if I slightly vary the proportions. Tips and variations Tips If you have thicker pieces of meat, let them bake a little longer or cut them thinner. Don’t add too much salt from the start, the smoked neck already has salt. If you see that the liquid is decreasing too quickly, you can add a little (water or a bit more beer) towards the end. Substitutions Potatoes can be replaced with zucchini or parsley root if you want something lighter. The tomato can be omitted if you don’t have it, but with it, the vegetables turn out juicier. You can use smoked pork shoulder if you don’t have neck, but it will be leaner. Variations You can add bell pepper cut into cubes or other seasonal vegetables. A bit of dried thyme or bay leaves can be added over the meat if you want more intense flavors. Serving ideas I serve it simply, directly from the dish or on a platter, with a slice of bread. It can also be placed on the table alongside a green salad, especially if you want something fresher next to it. Frequently asked questions 1. Can I make it without beer? Yes, you can use water or broth, but beer gives a more pleasant taste to the meat and vegetables. 2. What do I do if I don’t have smoked neck? You can use another smoked meat (shoulder, chop), but the neck remains more tender and fatty. 3. Can I put everything in a ceramic or glass dish? Yes, it works well in a ceramic or glass dish, just be careful with the oven temperature. 4. If I don’t have aluminum foil, can I cover it with something else? Ideally, it’s with foil, but if you don’t have it, you can put a suitable lid on the dish to prevent the liquid from evaporating too quickly. 5. Can I make a double portion? Yes, just be careful not to overcrowd the meat and vegetables too much, so they cook evenly. Nutritional values The values are estimates, for one serving (if you divide everything by 4): Calories: approximately 340-380 kcal Protein: 22-26g Fat: 18-22g Carbohydrates: 20-28g The smoked meat adds some salt and fat, while the main vegetables (potatoes, carrots) provide substance. The beer evaporates during cooking, not adding significant calories. These values may vary depending on the thickness of the meat and the exact amount of vegetables. Storage and reheating The dish can be stored in the fridge in a container with a lid for up to 2 days. Reheating is done in the microwave or oven, with a little liquid (water or beer), to prevent the meat from drying out. On the second reheating, the vegetables are not as firm, but the taste remains okay. If you’re careful not to leave it too long while reheating, it won’t dry out excessively. This recipe is simple and uncomplicated, perfect for when you want a warm meal with ordinary ingredients and without unnecessary steps.

Smoked pork neck on a bed of vegetables

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