Spiced pork neck with vegetable tagliatelle and a pyramid of bulgur with black rice
I have made this pork neck recipe with bulgur and black rice a few times when I wanted something substantial, but with a little variation from the classic grill or simple roast. The marinade really helps the meat to absorb flavor, and the quickly sautéed vegetables along with the bulgur are a nice change from the usual sides. Preparation requires a bit of organization, but it's not complicated if you stick to the steps. Quick Info Total time: approximately 3.5-4 hours (including marinade) Effective preparation time: 40-50 minutes Cooking/baking time: 35-45 minutes Servings: 2 Difficulty: medium Recipe type: main course, suitable for a weekend meal or when you want a more special combination Ingredients 2 pieces of pork neck 100 g bulgur 100 g black rice 1 carrot 1 zucchini 1 red bell pepper 4 slices of bacon parsnip (for chips) pomegranate seeds pomegranate syrup 2 onions soy sauce 3 g curry powder 2 cloves of garlic 2 potatoes butter oil For the marinade: 100 ml wine (red or white, to taste) 2 cloves of garlic 1 star anise 1 bay leaf salt pepper oil 20 ml wine vinegar thyme or tarragon (fresh or dried) For the dressing: butter oil red wine pomegranate syrup pomegranate seeds salt smoked paprika chopped tarragon Preparation method 1. Marinate the meat Mix wine with wine vinegar, crushed garlic, star anise, bay leaf, a bit of thyme or tarragon, salt, pepper, and 1-2 tablespoons of oil in a bowl. Place the pork neck pieces in this mixture and refrigerate for at least 2-3 hours. Take them out half an hour before cooking. 2. Sear the meat After marinating, pat the meat dry with paper towels. Heat a pan with butter and a little oil and sear the pork neck pieces over high heat for a few minutes on each side until they develop a crust. Do not cook them completely, just seal them and give them color. Remove the meat to a plate and set aside. 3. Prepare the potato bed and bake the meat Peel the potatoes and slice them into appropriate thickness, not too thick or too thin. In a heatproof dish or tray, arrange the potatoes as a bed. Place the pieces of meat on top. Pour about 200 ml of vegetable broth and a little wine (the remainder from the bottle, if you want more flavor) over them. Cover the dish with foil or a lid and place it in the oven at 180-200°C for 35 minutes. Check if they are done: the meat should be cooked through, and the potatoes soft. If needed, leave it for another 5-7 minutes uncovered to brown a bit. 4. Bulgur and black rice sides Finely chop both onions. Heat a pan with a little butter and oil. Sauté the first onion for bulgur, the second for rice. Meanwhile, boil water separately for bulgur and rice. Bulgur cooks for about 10 minutes, then drain well and add it over the sautéed onion. Add a pinch of salt and a little pomegranate syrup for flavor. Black rice should be rinsed well, then boiled in water, it usually takes longer to cook (the water might turn purple, which is normal). When ready, drain well and add it over the sautéed onion, let it cook a bit longer to blend the flavors, and add salt if needed. 5. Julienne vegetables Clean and wash the carrot, zucchini, and bell pepper. Cut them into thin sticks. Heat a pan with a little oil, quickly sauté the vegetables over high heat, add a splash of soy sauce and a pinch of curry. Do not leave them too long, they should remain slightly crunchy. 6. Bacon and parsnip chips Fry the bacon in the pan until crispy. For the parsnip, peel it, cut it into very thin slices (easiest with a mandoline). Quickly fry them in hot oil until golden and crispy, then remove them to paper to absorb excess fat. 7. Dressing for serving In a small pan, put a piece of butter and a little oil. Add red wine, pomegranate syrup, pomegranate seeds, salt, smoked paprika, and chopped tarragon. Let it simmer for a few minutes over low heat to reduce slightly. Strain the sauce before serving. 8. Assembly and serving Mix bulgur with black rice and shape them like a pyramid (or as much as possible, it's not mandatory). Place the julienne vegetables on top. Add a piece of pork neck, parsnip chips, and crispy bacon. Pour the strained dressing next to or over the meat, according to preference. Serve with pomegranate seeds sprinkled on top. Why I make this recipe often The taste is balanced, without being complicated to make. It’s suitable when you crave something more “worked,” but don’t want to spend half a day in the kitchen. The marinade completely transforms the meat. Additionally, you can use any vegetables you have on hand for the tagliatelle. Tips and variations Tips If you have time, let the meat marinate overnight. Bulgur needs just to be boiled and drained, do not overcook it. Be careful with parsnip chips, they burn quickly. Black rice cooks slower than white rice, check to ensure it’s cooked but not mushy. Substitutions Pork neck can be replaced with pork chop or tenderloin if you prefer leaner meat. Black rice can be substituted with wild rice or just bulgur if you can't find it. Pomegranate syrup can be omitted, or you can use a little balsamic vinegar for acidity. If you don't have star anise, you can skip it, the marinade will still flavor the meat. Variations Add other vegetables to the julienne side: celery or parsnip. You can make the dressing with just wine and butter if you don’t want to use pomegranates. Bulgur can be mixed directly with rice or served separately, depending on presentation. Serving ideas All components can be served on a large plate, with the strained sauce on the side. For a more interesting presentation, use a ring mold for the bulgur and rice pyramid. It pairs well with a fresh salad with greens or just cucumber slices with a little vinegar. Frequently asked questions Can I use another type of meat instead of pork neck? Yes, you can also use pork chop or tenderloin, but you need to adjust the oven time, as they are leaner and should not dry out. Does black rice need to be soaked beforehand? It’s not mandatory, but if you soak it for an hour, it cooks a bit faster and more evenly. If I don’t have pomegranate syrup, can I omit it? Yes, you can omit it or add a bit of balsamic vinegar or even a little lemon juice for acidity. It won’t have quite the same flavor, but the recipe remains essentially unchanged. Can the parsnip chips be made in the oven? They can also be made in the oven at 170-180°C, on baking paper, drizzled with a little oil. They will be less crispy compared to fried ones, but lighter. Is bacon necessary for the recipe? No, bacon is optional, but it adds a crunchy texture and a bit of smoky flavor. If you don’t eat smoked meat, you can leave it out. Nutritional values Approximately, for one serving: 700-800 kcal, with about 40-45 g of protein, 35-40 g of fat, 50-55 g of carbohydrates. Values may vary depending on how much oil and butter you actually use, but the pork and bacon provide most of the fat. The vegetables and black rice add fiber and minerals. These values are only indicative. Storage and reheating Cooked meat and sides last in the fridge for 2 days, in separate containers. They can be easily reheated in the oven or in a pan with a little broth or water. Parsnip chips and crispy bacon should be stored in a dry container and not for long, as they soften quickly. Julienne vegetables are best made fresh; I do not recommend keeping them for the next day.
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