Pork neck with caramelized onion sauce

Name: Pork neck with caramelized onion sauce - Iustina J.
Ingredients: 6 slices of pork neck; 2 white onions; 2 bay leaves; 4; 5 cloves of garlic; 1 cup of tomato paste; 5; 6 dried cherry tomatoes; salt; pepper; paprika; 1 tablespoon of sugar; 2 tablespoons of balsamic vinegar; olive oil

Meat - Pork neck with caramelized onion sauce by Iustina J. - Recipia

When I want to prepare pork neck in the oven without too much preparation, I make this recipe. The meat is simply seasoned, cooked with garlic, bay leaves, tomato paste, and dried cherry tomatoes, and finally receives an onion sauce with sugar and balsamic vinegar. The sauce brings a slightly sweet and sour taste that pairs well with the pork. I usually serve it with curry rice, but another favorite side dish is also suitable. Quick Info Total time: approximately 35-45 minutes of cooking, plus preparation time for the ingredients Preparation time: not specified exactly in the basic recipe Cooking time: 25-30 minutes for the first stage, then another 10-15 minutes Servings: 6 slices of meat; the exact number of servings depends on the size of the slices Difficulty: easy Recipe type: oven-roasted pork with caramelized onion sauce Ingredients For the roast 6 slices of pork neck Salt, to taste Pepper, to taste Paprika, to taste Olive oil, for greasing the tray and sautéing the onion 2 bay leaves 4-5 cloves of garlic 1/2 cup of water 1 cup of tomato paste 5-6 dried cherry tomatoes, chopped For the caramelized onion sauce 2 white onions Olive oil 1 tablespoon of sugar 2 tablespoons of balsamic vinegar Preparation method 1. Prepare the meat Season the slices of pork neck with salt, pepper, and paprika. Season both sides to ensure the flavor is evenly distributed. 2. Place the ingredients in the tray Grease a tray with olive oil and place the slices of meat. Add the bay leaves, chopped garlic, and half a cup of water. The water helps create a moist environment in the first part of the cooking, while the garlic and bay leaves flavor the meat as it cooks. 3. Roast the pork neck Place the tray in a preheated oven at medium heat and let the meat cook for 25-30 minutes. Halfway through this interval, turn the slices over. The time may vary slightly depending on the thickness of the slices, so it's good to check the meat after the first stage. No other ingredients need to be added before the moment indicated in the recipe. 4. Add the tomato paste and tomatoes Remove the tray from the oven after the first 25-30 minutes. Pour the tomato paste over the meat and add the chopped dried cherry tomatoes. Put the tray back in the oven and continue roasting for another 10-15 minutes. At this stage, the tomato paste and tomatoes combine with the juices released by the meat and the flavors in the tray. 5. Prepare the caramelized onion While the meat is roasting, peel and finely chop the onions. Heat a little olive oil in a pan and sauté the onions until they become glossy. Add the sugar and let the onions cook for about 2 more minutes. Stir to distribute the sugar evenly, without leaving the onions unattended. 6. Deglaze the sauce with balsamic vinegar Pour the 2 tablespoons of balsamic vinegar over the sautéed onions. Let the sauce simmer a bit to combine the ingredients, then turn off the heat. 7. Finish the dish Pour the caramelized onion sauce over the roast removed from the oven. Serve the pork neck warm, along with the sauce from the tray and the chosen side dish. In the basic recipe, the roast was served with curry rice. The rice absorbs the onion sauce and tomato paste well, making it a practical serving option. Why I make the recipe often I love the combination of pork neck, the tomato sauce, and the onion with balsamic vinegar because it is prepared in simple steps, yet the result is not monotonous. The meat only needs a few spices, and the final sauce changes the taste of the whole dish. It is also an easy recipe to put on the table when I already have the side dish established. The roast is served directly from the tray, and the sauce can be shared over each serving. The curry rice used in the original version is a good choice, but it does not have to be the only side dish. Tips and variations Tips Turn the slices only once in the first stage of roasting, as indicated in the recipe. This way, the meat cooks evenly without needing to open the oven repeatedly. Chop the garlic finely so that its aroma distributes more easily in the tray. The bay leaves are added whole and should be removed before serving. The tomato paste and tomatoes are added after the first 25-30 minutes, not at the beginning. This is how the recipe is structured, and the sauce is added in the second part of the roasting. For the sauce, the onions should be left until they become glossy before adding the sugar. There is no need to rush this step. After adding the balsamic vinegar, let the sauce simmer a bit more, then turn off the heat. The quantities of salt, pepper, paprika, and oil are not specified exactly in the original recipe. They are used to taste and depending on the size of the tray and the onion. Substitutions The basic recipe does not provide exact substitutions for the main ingredients. Pork neck, tomato paste, dried cherry tomatoes, and balsamic vinegar create the specific taste of the dish, so changing them will alter the final result. On the other hand, the side dish can be chosen according to preference. In the original version, curry rice was used, mentioned as a favorite side dish, not as a mandatory element of the recipe. Variations You can adjust the amount of onion sauce depending on how much you want to serve alongside the meat, but it is important to keep the ratio between sugar and balsamic vinegar for the sweet-sour balance. If you prefer the sauce to be less sweet, you can use less sugar. This is a taste adjustment, not a quantity set in the original recipe. For a more pronounced onion flavor, the sauce can be placed in larger quantities over each slice, but the recipe ends when the sauce is poured over the roast in the tray. Serving ideas Serve the meat while it is warm, with the onion sauce and the remaining sauce in the tray. The curry rice is the option mentioned in the recipe and pairs well with the flavors of tomato paste, onion, and balsamic vinegar. You can pour the sauce directly over each slice or leave it in a separate dish so that each person can add as much as they want. The bay leaves are removed before serving. Frequently asked questions What temperature means medium heat? The recipe indicates medium heat without specifying the exact temperature of the oven. It is recommended to use the usual setting you use for roasting pork and to monitor the meat after the first 25 minutes. When are the tomato paste and dried cherry tomatoes added? The tomato paste and tomatoes are added after the meat has been in the oven for 25-30 minutes and has been turned once. After that, the tray is left in the oven for another 10-15 minutes. Can I prepare the onion sauce before the meat is done? Yes. The sauce is prepared while the meat is roasting. After the onions become glossy, the sugar is added, followed by the balsamic vinegar. Finally, the sauce is poured over the roast removed from the oven. What side dish is served with pork neck? In the basic recipe, the side dish was curry rice. You can also use your favorite side dish since the dish is served together with the sauce from the tray and the caramelized onion sauce. Can the recipe be made without the onion sauce? Yes, but the sauce is the part that brings the sweet-sour flavor to the dish. If you skip it, you will have oven-roasted pork neck with tomato paste, garlic, and dried cherry tomatoes, but it won't be the same dish as in the original recipe. Nutritional values The values below are estimates and cannot be calculated precisely, as the recipe does not specify the weight of the neck slices and the exact amount of oil used. For a serving consisting of one slice of meat and part of the sauce, without a side dish, the estimate can be: Calories: approximately 400-550 kcal Protein: approximately 30-40 g Fats: approximately 25-38 g Carbohydrates: approximately 10-18 g The curry rice or any other added side dish is calculated separately. The final value depends mainly on how fatty the neck is, the size of the slices, the amount of oil, and how much sauce ends up in each serving. Storage and reheating Store the meat along with the sauce in a covered container in the refrigerator. It is preferable to consume it within a few days, as the sauce and meat retain their texture better when stored together. Reheat the portion in the oven or in a pan, with the sauce alongside, so that the roast does not dry out. It can also be heated in the microwave in short bursts, but the texture of the meat may become firmer. The side dish, especially the rice, should be stored and reheated separately.

Pork neck with caramelized onion sauce

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