Pork neck in the oven

Name: Pork neck in the oven - Matilda A.
Ingredients: a piece of pork neck 5 onions 3 bell peppers 1 head of garlic 2 tablespoons homemade ketchup salt to taste pepper to taste 1 tablespoon sweet paprika 50 ml oil a cup of wate

Meat - Pork neck in the oven by Matilda A. - Recipia

When my family craves something hearty and delicious, pork neck roast with vegetables is on the list. It's not a complicated recipe, but the result looks great on the table, especially when paired with mashed potatoes and some pickles on the side. I usually prepare this roast when I have a bit more time, as it requires a little patience, but the steps are simple. Quick Info Total Time: approximately 1 hour and 20 minutes Preparation Time: under 10 minutes (washing, portioning, chopping vegetables) Cooking Time: 40 minutes on the stovetop, then 20 minutes in the oven Servings: 5-6, depending on the size of the meat piece Difficulty: easy Recipe Type: main course, family meal, suitable for Sundays or small celebrations Ingredients - a piece of pork neck (about 1.2-1.5 kg, as I usually use) - 5 medium onions - 3 bell peppers - 1 head of garlic - 2 tablespoons of homemade ketchup (or store-bought if I don't have any on hand) - salt, to taste - pepper, to taste - 1 tablespoon of sweet paprika - 50 ml of oil - 1 cup of water (approx. 250 ml) - a glass of wine (usually white or rosé) Preparation Method 1. I wash the pork neck and dry it well. I heat the oil in a large pot. 2. I place the whole piece of neck in the hot oil and sear it on all sides to seal in the juices. I carefully turn the meat using a wide spatula or tongs. 3. Once all sides are browned, I sprinkle salt, pepper, and sweet paprika directly over the meat. 4. I add the chopped onions, bell peppers, and garlic. I gently mix to distribute the flavors. 5. I pour in the two tablespoons of ketchup, then add the cup of water. 6. I cover the pot with a lid and let it simmer on low heat for about 40 minutes. I check occasionally to ensure the liquid doesn't reduce too much. If needed, I add a little water. 7. After 40 minutes, I test the meat's tenderness with a fork. If the fork goes in easily, it's ready for the next step. 8. I remove the neck from the pot and let it rest for 2-3 minutes, then slice it into appropriately thick pieces. I usually make slices of 1.5-2 cm to prevent them from drying out in the oven. 9. I arrange the slices in a large baking dish, slightly overlapping if they don't fit perfectly. 10. I blend the remaining vegetables and sauce in the pot until it becomes a paste. If it's too thick, it can be thinned with a little water or wine. 11. I pour this paste over the meat slices in the baking dish. Then I add the glass of wine. 12. I place the dish in the preheated oven at 200 degrees Celsius. I let it bake for about 20 minutes to brown slightly and develop a crust on top. 13. When the roast is ready, I take it out of the oven and let it rest for 5 minutes before serving. I usually serve this roast with mashed potatoes and a tomato-cucumber salad, or with pickles, especially in winter. Why I Make This Recipe Often It's the kind of roast that doesn't cause any hassle and turns out well even if you don't stand by it the whole time. The pork neck remains juicy thanks to the initial searing step, and the vegetables and sauce add great flavor. It can also be made for a larger group with minimal extra effort. Tips and Variations Tips - Don’t skip the ketchup; it balances the flavor and adds a bit of acidity to the sauce. - Don’t leave the meat in the oven for too long, or it may dry out. 15-20 minutes is enough for that nice crust. - Slice the meat after it has cooled slightly, so it doesn't fall apart. Substitutions - If you don’t have bell peppers, red sweet peppers will work too. - Ketchup can be replaced with tomato paste, but the final flavor will be slightly different. - White or rosé wine is ideal, but I’ve also tried it with dry red wine. It’s a bit more robust. Variations - The onions and peppers can be increased in proportion if you want a thicker sauce. - If you prefer more paprika, you can also use smoked paprika for a bolder taste. Serving Ideas - I most often serve it with mashed potatoes, but it also goes well with plain rice or boiled potatoes. - A fresh seasonal salad or pickled cucumbers complement the plate nicely. - Sometimes, for a pop of color, I sprinkle fresh parsley leaves on top of the roast, but it’s not necessary. Frequently Asked Questions 1. Can I use another cut of pork instead of neck? The neck is ideal because it has a bit of fat and stays tender, but if you can’t find it, shoulder or chop will work too, though you risk it being drier. 2. Can I make the roast only in the oven? I wouldn’t recommend it. Searing on the stovetop helps retain the juices in the meat; otherwise, it may turn out bland. 3. Do I have to blend the vegetables? For a cohesive sauce, yes. If you prefer a more rustic texture, leave them chopped finely, but they won’t bind to the meat as well. 4. Can it be made without wine? Yes, but the sauce won’t have the same depth of flavor. A little tomato juice can be used if you avoid alcohol. 5. Can it be made in advance for a festive meal? Yes, it can be prepared and reheated later, but I wouldn’t recommend keeping it for more than a day or two to avoid drying out the meat. Nutritional Values Approximately, for one serving: Calories: 400-500 kcal (depending on how much meat and sauce is on the plate) Protein: 30-35g Fat: 25-30g Carbohydrates: 10-15g (mostly from vegetables and ketchup) The sauce contains no flour or cream, making it suitable for those avoiding dairy or gluten. The calories vary depending on the thickness of the slices and how much sauce you use. Storage and Reheating The roast keeps well in the refrigerator, covered, for up to 2 days. When reheating, it’s best to add a little sauce or water to prevent it from drying out. I do not recommend freezing it, as the texture changes after thawing. This pork neck roast recipe is among the simplest yet tastiest options for a lunch with several people at the table, without too much stress.

Preparation

Wash the neck and place it in a pot with hot oil, turning the meat on all sides to seal the pores and keep the juices inside the neck. Add ketchup, salt, pepper, paprika, chopped onion, garlic, and bell pepper, along with a cup of water. Cover the pot with a lid and let it simmer for about 40 minutes. Pierce the neck with a fork; if it goes in easily, remove the neck and slice it to the desired thickness, placing the slices in a tray. Blend the vegetables into a paste and pour them over the neck slices in the tray, along with a glass of wine. Preheat the oven and put the roast in at 200 degrees until the meat develops a golden crust, approximately 20 minutes. Serve with mashed potatoes and a salad of tomatoes and cucumbers or with your favorite pickles. Enjoy your meal! This way prepared, the roast is delicious.

Pork neck in the oven

Preparation

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