Pork neck pan-fried served with Bordeaux sauce

Name: Pork neck pan-fried served with Bordeaux sauce
Ingredients: FOR MEAT 1 kg pork neck black pepper ground thyme granulated garlic 100 ml dry red wine powdered rosemary FOR SAUCE 150 ml dry red wine thyme a bay leaf chopped red onion black peppercorns concentrate

Meat - Pork neck pan-fried served with Bordeaux sauce by Otilia P. - Recipia

Whenever I'm in the mood for a simple steak with a bit of a twist, I think of pan-fried pork neck with Bordelaise sauce. It's one of those recipes I return to often, especially when I don't want to cook something too complicated but crave something with a bit of personality. I've tried this combination a few times and haven't had any issues with the texture of the meat or the flavor of the sauce, even though I didn't use lard or oil for frying. Quick Info Total time: approximately 50 minutes Preparation time: 20 minutes Cooking time: 30 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course, suitable for a weekend meal or dinner with friends Ingredients For the meat: 1 kg pork neck salt, to taste ground black pepper, to taste dried thyme, to taste granulated garlic, to taste 100 ml dry red wine ground rosemary, to taste For the Bordelaise sauce: 150 ml dry red wine one bay leaf dried thyme (just enough for flavor) one tablespoon chopped red onion black peppercorns approximately 120 ml concentrated vegetable broth one tablespoon flour or cornstarch butter (approximately 20-25 g) Preparation method 1. Rinse the pork neck well and cut it into thick slices, about 2-3 cm. Let them drain on a clean towel for a bit. 2. Gently pound each slice with a meat mallet just enough to tenderize, without making them too thin. 3. Place the slices in a bowl and sprinkle salt, pepper, thyme, granulated garlic, and rosemary on each side. 4. Pour the 100 ml of red wine over the meat. Let it marinate for no more than 15 minutes to avoid making it too soft. 5. Heat a non-stick pan without any fat or oil. When it's hot, add 2-3 slices of meat, making sure not to overcrowd the pan. 6. Fry the meat on low heat on each side until browned. Be careful not to burn it. The pork neck will release some fat, so I drained it whenever necessary to avoid a stale frying taste. 7. Remove the meat from the pan when it's done and keep it covered to stay warm while you make the sauce. For the Bordelaise sauce: 8. In a pot, combine the red wine, one tablespoon of chopped red onion, the bay leaf, and a bit of thyme. Simmer over medium heat until the wine reduces nearly completely (about two tablespoons of liquid should remain). 9. Add the concentrated vegetable broth and one tablespoon of flour or cornstarch. Stir well to avoid lumps and bring everything to a boil. 10. Add the cold butter while stirring, and let it reduce to the desired consistency. Taste and add more salt if needed. Turn off the heat, and the sauce is ready. 11. Serve the meat warm, drizzling the Bordelaise sauce over it. Why I make this recipe often I find it one of the hassle-free pan-fried steak options that still offers something different from the usual routine. Pork neck is easy to find, and the Bordelaise sauce doesn't require expensive or hard-to-find ingredients. It can be prepared relatively quickly, and the meat stays juicy. The fact that I don't have to use any fat in the pan is a bonus. Tips and variations Tips Don't pound the meat too hard; just tenderize it slightly. Drain the fat from the pan as it accumulates to avoid a stale frying taste. 15 minutes of marinating in wine is sufficient; longer can ruin the texture. Keep the heat low while cooking to prevent the meat from drying out. The sauce tastes more balanced if you use dry red wine, not sweet. Substitutions If you don't have red onion, yellow onion works too, as long as it's finely chopped. Vegetable broth can be substituted with beef broth if you have it on hand. Flour can be replaced with cornstarch for a glossier sauce. Variations You can add a crushed garlic clove to the marinade for extra flavor. The meat can also work with other herbs (tarragon or oregano) if you don't have rosemary or thyme. Serving ideas I served the pork neck with breaded potatoes and oven-baked gratin mushrooms, alongside a mixed salad (iceberg, radicchio, julienned beetroot, pumpkin seeds), dressed with olive oil and lemon juice. You can also choose other classic sides: boiled potatoes, mashed potatoes, or plain rice. Frequently asked questions 1. What kind of red wine is used? Ideally, a dry red wine. Avoid sweet wines, as the sauce will turn out too sweet. 2. Can the pork neck be cooked in the oven instead of in a pan? You can make it in the oven too, but the texture and cooking time will be different. In a pan, the meat stays juicier. 3. Can I marinate the meat for longer? I do not recommend it. 15 minutes is sufficient; if left too long in the wine, the meat can become mushy. 4. Can the Bordelaise sauce be omitted? Yes, but then you have a classic steak without the tangy and slightly bitter flavor provided by the sauce. 5. Can another type of meat be used instead of pork neck? It also works with pork chop or loin, but the neck is juicier and holds up better to this type of cooking. Nutritional values Approximately, one serving (without sides) of this recipe has about 350-400 kcal, with 25-28 g of protein, 24-26 g of fat, and 3-5 g of carbohydrates. Values vary depending on how much fat the pork neck has and how much sauce you use. It's a fairly filling dish with a high protein content and low carbohydrates. Storage and reheating The meat can be stored in the refrigerator for up to 2 days in a covered container. Reheat on low heat, covered, with a little water or sauce to prevent drying out. The sauce should be stored separately and stirred well when reheating. The dish is not suitable for freezing as it loses its texture. For the best flavor, I recommend consuming it fresh.

Pork neck pan-fried served with Bordeaux sauce

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