Pork Neck/Chop with Celery Puree and Peaches

Name: Pork Neck/Chop with Celery Puree and Peaches
Ingredients: Marinade: -6 cloves garlic; crushed -1 teaspoon steak seasoning -50 ml soy sauce -50 ml dry red wine -4 tablespoons ketchup; homemade / commercially prepared -1 teaspoon honey For the meat: -2- 4 tablespoons oil -600 g boneless neck / chop -1 large onion -1 carrot -½ red bell pepper; finely sliced Purée: -1 kg celery root -80 g butter -100 ml cream for whipped cream; unsweetened; apricot / peach compote Others: -salt; pepper; freshly ground

Meat - Pork Neck/Chop with Celery Puree and Peaches by Niculina L. - Recipia

To prepare a special delicacy, we start by making a marinade that will give a unique flavor to the meat. In a medium-sized bowl, mix the crushed garlic with the steak seasoning, soy sauce, red wine, ketchup, and honey. This mixture will form a rich marinade, full of flavors, that will penetrate the meat and make it juicy. Choose the pork neck or chop, cutting them into suitable slices. Ensure that the slices are of uniform thickness to cook evenly. Place the meat in the bowl with the marinade, making sure each piece is well coated on all sides. Cover the bowl with plastic wrap or a lid and let it sit in the refrigerator overnight. This step is crucial to allow the flavors to combine and penetrate the meat well. The next day, remove the meat from the marinade and gently drain it. Heat a pan with oil over medium-high heat and fry the meat until it is golden brown and crispy on all sides, about 5-7 minutes on each side. While the meat is frying, slice the onion into thicker slices and chop the carrot into pieces. Place these vegetables in a heatproof dish, which will later be used in the oven. Once the meat is fried, transfer it over the vegetables, interspersing with sliced bell pepper to add extra flavor and color. Add about 200 ml of water to the dish and a few tablespoons of the oil in which you fried the meat. Cover the dish with aluminum foil or a lid and place it in the preheated oven at 180 degrees Celsius. Let it cook for about 50 minutes or until the meat is tender and the vegetables are cooked but still retain their texture. Meanwhile, peel the celery and cut it into cubes. Boil the celery in salted water until it becomes soft, then drain it. Add 40 g of butter and cream, then blend everything until you get a smooth and creamy puree. Season with salt and pepper to taste and keep it warm. To add a touch of sweetness and acidity, drain the fruits from the compote and slice them. In a pan, heat the compote juice along with the remaining butter and let it cook until it reduces by half. Add the reserved marinade and the crushed vegetables from the roasting dishes. Bring the sauce to a boil and let it simmer for a few minutes to thicken slightly. Finally, strain the sauce through a sieve for a fine texture, although this step is optional. Serve the meat drizzled with sauce, placed on a bed of celery puree, and garnish with slices of apricots or peaches, for a contrast of flavors and colors that will delight any table. This recipe will not only bring diverse flavors to the plate but will surely become a favorite among family and friends.

Ingredients

Marinade: -6 cloves garlic
crushed -1 teaspoon steak seasoning -50 ml soy sauce -50 ml dry red wine -4 tablespoons ketchup
homemade / commercially prepared -1 teaspoon honey For the meat: -2- 4 tablespoons oil -600 g boneless neck / chop -1 large onion -1 carrot -½ red bell pepper
finely sliced Purée: -1 kg celery root -80 g butter -100 ml cream for whipped cream
unsweetened
apricot / peach compote Others: -salt
pepper
freshly ground

Pork Neck/Chop with Celery Puree and Peaches

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