Grilled and caramelized pork meat

Name: Grilled and caramelized pork meat - Monalisa D.
Ingredients: 500 g boneless pork neck; 2; 3 tablespoons of honey; salt; pepper; cold; pressed sunflower oil; 2; 3 cloves of garlic

Meat - Grilled and caramelized pork meat by Monalisa D. - Recipia

This roasted and caramelized pork meat is something I sometimes make when I feel like something quick, with simple and handy ingredients. Boneless pork neck is easy to find and doesn't require special techniques. I've tried cooking it this way a few times, with honey and garlic, and each time it turned out sticky on the outside and tender on the inside. It's great for a dinner table or when you need a hearty side dish. Sometimes I let the meat marinate longer, other times just as long as I have time, but it always turns out well. Quick Info Total time: approximately 2 hours and 30 minutes (including marinating) Preparation time: 10 minutes (plus 1-2 hours marinating) Cooking time: 15-20 minutes, depending on the thickness of the pieces Servings: 2-3 Difficulty: easy Recipe type: quick roast, suitable for lunch or dinner Ingredients 500 g boneless pork neck 2-3 tablespoons honey salt pepper cold-pressed sunflower oil (for frying) 2-3 cloves of garlic Preparation method 1. Wash the meat under cold running water and dry it well with paper towels. Cut it into suitable pieces if necessary. 2. Sprinkle salt and pepper on both sides of the meat. Cover and let it marinate in the refrigerator for 1 to 2 hours. If you're short on time, you can reduce the period, but the flavors won't penetrate as well. 3. Heat a ceramic pan over medium heat. Add a little sunflower oil, just enough to lightly cover the bottom of the pan. 4. Place the meat in the hot pan. Add the whole garlic cloves or lightly crushed with the knife's blade, without having to peel them too carefully. 5. Let the meat brown on one side, then turn it and brown the other side as well. While it's frying, watch that the garlic doesn't burn; if it gets too dark, you can move it to the edge. 6. When the meat is nearly done, lower the heat and pour 2-3 tablespoons of honey over the pieces. Use a spoon to spread the honey over the browned side as well. The honey will caramelize quickly, so rotate the meat to coat it evenly, but don't leave it too long or it might burn. 7. Remove the meat to a plate and let it rest for a few minutes before slicing. The caramelized garlic can stay on the meat or be removed, according to taste. 8. Serve with any side dish you prefer. I usually make mashed potatoes alongside, but vegetables or rice also work well. Why I make this recipe often It's one of the quickest pork roasts I can make without an oven. The ingredients are few, the meat stays tender, and the caramelized honey gives a slightly sweet taste without being cloying. It's also good during the week, requiring no elaborate preparations and doesn't dirty many dishes. Tips and variations Tips 1. Use pork neck cut thick enough so it doesn't dry out easily while frying. 2. Honey is added only at the end to prevent it from burning quickly. 3. Use whole garlic, not crushed, to impart flavor without mixing into the sauce. Substitutions 1. If you don't have cold-pressed oil, use any sunflower oil. 2. Garlic can be replaced with a pinch of dried garlic if you want a milder flavor. 3. Pork loin can also be used, but the result will be less juicy. Variations 1. You can add a pinch of paprika or a bit of thyme to the marinade for a more aromatic flavor. 2. A teaspoon of soy sauce added to the marinade can give a slightly different taste. 3. Sometimes I add a little red pepper if I feel like a bit of heat. Serving ideas 1. Mashed potatoes - it's classic and contrasts well with the sweet sauce. 2. Simple rice or rice with vegetables for something lighter. 3. Thinly sliced raw cabbage salad if you want a fresh side dish. Frequently asked questions Does the meat need to be marinated? Ideally, yes. Marinating for 1-2 hours helps with tenderness and flavor, but if you're in a hurry, you can skip this step or reduce the time to 20-30 minutes. Can I use another type of pork? Yes, but pork neck has more fat and doesn't dry out easily. The loin or fillet will be drier. Can it be made without honey? You can try, but the caramelized effect and the characteristic sweet-salty taste of the recipe will be missing. Can I cook the meat in the oven instead of the pan? For this recipe, I don't recommend it, as the pan allows for quick caramelization with the honey. In the oven, you risk burning it or not achieving the same texture on the outside. How long should the meat be cooked? It depends on the thickness of the pieces, but for neck, 7-10 minutes on each side over medium heat, then an additional 1-2 minutes after adding the honey. Nutritional values Approximate values for one serving (out of 3): Calories: 370-420 kcal Proteins: 23-26 g Fats: 19-24 g Carbohydrates: 11-16 g (depending on the exact amount of honey) Estimates depend on how much fat the pork neck has and how much honey you use. Honey raises the calories slightly, but not excessively. The frying oil is not fully absorbed, so the value may vary. Storage and reheating The meat can be stored in the refrigerator, covered, for up to 2 days. When reheating, the honey may harden, so heat the pieces over low heat in a covered pan or in the microwave, but not for too long, so they don't become dry. The roast does not retain its ideal texture after freezing, so I recommend consuming it fresh.

Grilled and caramelized pork meat

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