Oven-baked pork neck and pan-fried potatoes

Name: Oven-baked pork neck and pan-fried potatoes - Valeria B.
Ingredients: 5 slices of pork neck; 500 g of potatoes; 4 bunches of green onions; 2 red bell peppers; 2 tomatoes; salt; pepper; thyme; 2 tablespoons of soy sauce; 1/2 glass of white wine

Meat - Oven-baked pork neck and pan-fried potatoes by Valeria B. - Recipia

Delicious Oven-Baked Pork Neck with Skillet Potatoes Recipe Preparation time: 20 minutes Baking time: 1 hour Total time: 1 hour and 20 minutes Servings: 4 Introduction Today, I invite you to discover a savory recipe for oven-baked pork neck, accompanied by a side of skillet potatoes, full of flavor and color. This recipe is not just a feast for the taste buds but also a perfect opportunity to gather the family around the table. The tender and juicy pork neck will surely be the star of the meal, and the combination with fresh vegetables and delicious flavors will make you fall in love with every bite. Ingredients needed - 5 slices of pork neck (approximately 800 g) - 500 g of potatoes - 4 bunches of green onions - 2 red bell peppers - 2 tomatoes - Salt, to taste - Pepper, to taste - Thyme, to taste - 2 tablespoons of soy sauce - 1/2 glass of white wine - Oil for sautéing Ingredient details Pork neck is an excellent choice for this recipe due to its fat content, which provides juiciness. Soy sauce adds a deep umami flavor, and white wine will help tenderize the meat. Potatoes, on the other hand, are very versatile and can be adapted according to preferences. You can use new potatoes for a sweeter taste or older potatoes for a firmer texture. Preparing the pork neck 1. Seasoning the meat: Start by sprinkling a pinch of salt over each slice of pork neck. This step is essential to intensify the flavor of the meat. 2. Marinating: In a deep plate, combine the soy sauce, pepper, and thyme. Coat each slice of pork neck in this mixture, ensuring it is evenly covered. Let the meat marinate for about 15-20 minutes to allow the flavors to penetrate. 3. Preparing for the oven: In a roasting pan, add water, wine, and a few sprigs of thyme. Place the pork neck slices in the pan, covering everything with aluminum foil to retain moisture. Preheat the oven to 180°C (low heat) and place the pan inside. Bake the meat for about 1 hour, turning the slices halfway through and basting them with the juices from the pan to keep them juicy. Preparing the potato side with vegetables 4. Boiling the potatoes: Meanwhile, peel the potatoes and cut them into cubes. Boil them in a pot of water with salt. The potatoes will be ready when they become slightly soft but not mushy (about 10-15 minutes). 5. Preparing the vegetables: In a skillet (cast iron pot), add a little oil and heat it. Chop the green onions and red bell peppers into small cubes. Add them to the skillet, sprinkling a little salt, and let them sauté over medium heat until the pepper becomes soft (about 5-7 minutes). 6. Adding the potatoes and tomatoes: When the potatoes are boiled, drain them and add them to the skillet over the sautéed vegetables. Gently stir to avoid breaking the potatoes. Then, peel the tomatoes and cut them into cubes, adding them to the mixture. Let everything simmer over low heat for about 20 minutes, allowing the flavors to blend. Serving Once the pork neck is tender and well-cooked, and the potato side is flavorful and delicious, it’s time to serve this special dish. You can add a side of pickled peppers, which will bring a pleasant contrast of acidity and texture. Serving suggestions This recipe pairs perfectly with a fresh summer salad or a yogurt garlic sauce, which will add a refreshing note. Additionally, a bottle of white wine or a light beer will complement the meal perfectly. Useful tips - If you want to add extra flavor to the meat, you can also use crushed garlic in the marinade. - Instead of soy sauce, you can try teriyaki sauce for a sweeter note. - If you prefer a spicy taste, add a few slices of hot pepper to the vegetables. Nutritional information This recipe contains protein from the pork neck, carbohydrates from the potatoes, and a variety of vitamins and minerals from the vegetables. A 150 g serving of pork neck provides approximately 290 kcal, while the potato and vegetable side adds about 150 kcal, resulting in a total of 440 kcal per serving. Frequently asked questions 1. Can I use another type of meat? Yes, you can adapt the recipe using chicken or turkey, but the cooking time will need to be adjusted. 2. What other vegetables can I add? Carrots, zucchini, or cauliflower are great additions to this dish. 3. How do I store leftovers? You can store leftovers in the refrigerator in an airtight container for up to 3 days. This oven-baked pork neck recipe with skillet potatoes is not just a meal but an unforgettable culinary experience. I encourage you to try it and share the joy of dining with your loved ones! Enjoy your meal!

Oven-baked pork neck and pan-fried potatoes

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