Oven-baked neck with large potatoes and sautéed mushrooms

Name: Oven-baked neck with large potatoes and sautéed mushrooms - Julia N.
Ingredients: 3 pieces of neck with bone; 5 pieces of potatoes; a container of pleurotus mushrooms; 0 onions; a small carrot; green parsley; oil; spices

Meat - Oven-baked neck with large potatoes and sautéed mushrooms by Julia N. - Recipia

Oven-baked pork neck with large potatoes and mushroom sauté Preparation time: 20 minutes Baking time: 1 hour Total time: 1 hour and 20 minutes Number of servings: 4 In the culinary world, pork neck is a popular choice due to its juiciness and rich flavor. This recipe is simple yet delivers an impressive result, perfect for a family dinner or a festive meal. The large, beautifully roasted potatoes and the mushroom sauté perfectly complement the meat, bringing the flavors together in a symphony of tastes. Let's embark together on the preparation of this delicious recipe! Ingredients: - 3 pieces of pork neck with bone (approximately 1 kg) - 5 large potatoes - 250 g oyster mushrooms - 1 onion - 1 small carrot - A bunch of fresh parsley - Olive oil (or other cooking oil) - Salt, pepper, paprika, pork roast spices Preparing the pork neck: 1. Start by preparing the pork neck. Use a meat mallet to gently pound each piece to make it more tender. This step not only helps tenderize the meat but also allows the spices to penetrate better. 2. With a sharp knife, lightly score the surface of the meat. These small cuts will not only allow the aroma of the spices to penetrate but will also help with even cooking. Seasoning the meat: 3. Sprinkle salt, pepper, paprika, and pork roast spices on each piece of neck. Make sure each side is well covered. Let the meat sit for 10-15 minutes for the flavors to develop. Preparing the vegetables: 4. Meanwhile, peel and wash the potatoes. Cut them in halves or quarters, depending on their size. The large potatoes will become delicious and golden, so don't rush to cut them too small. 5. Add the potatoes to the prepared tray with a drizzle of olive oil, season with salt and pepper, and mix well to coat evenly. Baking in the oven: 6. Place the pieces of pork neck on top of the potatoes in the tray. Cover the tray with aluminum foil and place it in the preheated oven at 180°C for 30 minutes. This will help the meat tenderize and the flavors to combine. Preparing the mushroom sauté: 7. Clean the oyster mushrooms and slice them thinly. Make sure they are well drained to avoid excess water in the sauté. 8. In a pan, add a little olive oil and sauté the finely chopped onion over medium heat. When it becomes translucent, add the grated carrot. These vegetables will add sweetness and flavor to your sauté. 9. After a few minutes, add the mushrooms and season with salt and pepper. Cook over low heat, allowing the mushrooms to release their juice, for about 10-15 minutes, until the water has completely evaporated. 10. Finally, add the finely chopped parsley, mixing well to combine the flavors. Finalizing the dish: 11. After 30 minutes, remove the tray from the oven and turn the pieces of meat and potatoes to the other side. If needed, add a little water to prevent burning. Return the tray to the oven, uncovered, for another 20-30 minutes, or until the meat is well browned and the potatoes are crispy. 12. Check if the dish is ready: there should be no sauce left in the tray, and the meat should be tender and juicy. Serving: 13. Serve the dish warm, alongside the mushroom sauté. A fresh salad or pickles can add a pleasant contrast and a touch of freshness to the dish. 14. If you want a special touch, you can add a garlic mayonnaise, which will perfectly complement the flavor of the meat. Practical tips: - The pork neck can be marinated a few hours before cooking for an even more intense flavor. - You can experiment with different types of mushrooms, such as champignon or shiitake, to add a different note to the dish. - This dish pairs wonderfully with a glass of red wine or a blonde beer, providing a pleasant contrast to the rich flavors of the meat. Nutritional benefits: Pork neck is an excellent source of protein, essential for building and maintaining muscle mass. Potatoes are a good source of complex carbohydrates, providing energy, while mushrooms are rich in antioxidants and vitamins, contributing to a strong immune system. Frequently asked questions: - Can I use another type of meat instead of pork neck? Yes, you can also try using pork shoulder or even chicken, but the cooking time will vary. - How can I make the recipe spicier? Add a few chili flakes or chili sauce to the marinade for an extra kick. - Can I prepare this dish in advance? Yes, you can prepare everything and keep it in the fridge, then bake it before serving. This recipe for oven-baked pork neck with large potatoes and mushroom sauté is perfect for moments of conviviality, where everyone can enjoy their portion with pleasure. Enjoy your meal!

Oven-baked neck with large potatoes and sautéed mushrooms

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