Oven-baked pork neck with truffle oil

Name: Oven-baked pork neck with truffle oil
Ingredients: 1.2 kg fresh pork neck sliced; 20 g store-bought pork seasoning; 15 ml truffle oil

Meat - Oven-baked pork neck with truffle oil by Julia B. - Recipia

Oven-baked pork neck with truffle oil is served hot, usually with mashed potatoes and red sauce. The seasoned pork slices are drizzled with the aromatic oil, baked covered first, then browned and left tender in the middle. I put the mash next to the meat and serve the sauce separately. Prep: 10 minutes. Cook: 50 minutes. Total time: 60 minutes. Serves: 6. About 570 kcal and 34 g protein per serving.

Ingredients

1.2 kg fresh pork neck sliced
20 g store-bought pork seasoning
15 ml truffle oil

Preparation

1. Preheat the oven to 200°C. Pat the pork neck dry with paper towels. 2. Sprinkle the pork seasoning over both sides of the slices. 3. Arrange the slices in a baking dish, drizzle the truffle oil over them and cover the dish with aluminum foil. Bake for 30 minutes. 4. Take out the dish, turn the slices over and remove the foil. Bake for another 20 minutes, until evenly browned.

Notes

Mashed potatoes and red sauce make a simple side without covering up the flavor of the roast. Slices of similar thickness cook more evenly; if some are noticeably thicker, check those at the end. When buying, look for pork neck with thin streaks of fat and evenly sized slices, rather than pieces with a thick strip of fat along one edge. Commercial seasoning blends vary in saltiness, so if the one you choose is salty, don't add any more salt to the meat. You can replace the truffle oil with the same amount of olive oil, but the aroma will be more subtle. I don't rush the uncovered part; I let the slices brown around the edges too before taking them out. Store leftovers in a sealed container in the fridge for up to 3 days. To reheat, I use the oven and take them out as soon as they're hot, since thin slices dry out quickly.