Pork neck with orange sauce and leek

Name: Pork neck with orange sauce and leek - Zina D.
Ingredients: 4 slices of pork neck; leek; 1 glass of fresh orange juice. For marinating: olive oil; 50 ml white wine; spices: vegeta; white pepper.

Meat - Pork neck with orange sauce and leek by Zina D. - Recipia

Pork neck with orange sauce and leek is a simple recipe, but it requires time for marinating. The 24 hours spent in a mixture of oil, wine, and spices help the meat become tender. In the pan, the leek cooks together with the sauce formed during marination, and the fresh orange juice is added only towards the end, so its flavor remains well defined. The meat is served with mashed potatoes, pickled salad, and, if desired, a garlic sauce with sour cream. Quick Info Total time: about 25 hours and 10 minutes, including 24 hours of marinating Active preparation time: not specified; consists of seasoning the meat, preparing the marinade, and cutting the leek Cooking time: about 1 hour and 10 minutes Servings: 4, one slice of neck for each person Difficulty: easy Recipe type: main course for lunch or dinner Ingredients For the pork neck 4 slices of pork neck Leek, as needed 1 glass of fresh orange juice For the marinade Olive oil 50 ml white wine Vegeta White pepper For serving Mashed potatoes Pickled salad Garlic sauce with sour cream The original recipe does not specify the quantities of leek, oil, spices, garlic, or sour cream. These are used to taste and depending on how much sauce you want in the pan. It is important that the slices of meat are brushed with oil, seasoned, and covered with wine before marinating. Preparation method 1. Prepare the meat for marinating Place the 4 slices of pork neck in a dish. Season them with Vegeta and white pepper, then drizzle with olive oil. Pour the 50 ml of white wine over the meat and turn the slices so that the marinade reaches both sides. Cover the dish and let the meat marinate for 24 hours. During this time, the sauce that will be used for cooking the meat is formed. 2. Prepare the leek and the pan After marinating, place the slices of neck in a pan together with the sauce formed. Cut the leek into rounds and place it on top of the meat. There is no need to separate the marinade from the meat; it is added to the pan and contributes to cooking the roast. 3. Cook the meat Put the pan in the oven and let the meat cook for about an hour. During baking, turn the slices on both sides so that they cook evenly and remain covered with sauce. Check the liquid in the pan from time to time. If the sauce reduces too much, add a little water. The quantity is not specified in the recipe, so add gradually, just enough to keep the pan from drying out. 4. Add the orange juice After the first hour of cooking, take the pan out of the oven. Pour the glass of fresh orange juice over the meat, then put the pan back in the oven for another 10 minutes. The juice is added at the end, not from the beginning, so that the orange flavor is clearly felt in the sauce. After the 10 minutes, the meat can be taken out and served. 5. Prepare the side dish and serving Serve the pork neck with mashed potatoes and pickled salad. You can also prepare a garlic sauce with sour cream separately. For this, garlic and sour cream are needed, but the recipe does not specify the proportions; you can mix them to taste, depending on how intense you want the sauce to be. Why I make the recipe often The recipe is easy to prepare in terms of steps and does not require much intervention after the pan goes into the oven. The marinating is done in advance, and on the day of serving, you only need to place the meat with the leek in the pan and add the juice towards the end. Pork neck is suitable for this cooking method because it remains tender after baking. The sauce from the pan can be poured over the meat and mashed potatoes, and the cooked leek goes well with the taste of pork and the sour note of orange. Tips Let the meat marinate for the full 24 hours indicated in the recipe. If you shorten this time too much, the marinade will not have the same period to act on the meat. Turn the slices after about half of the cooking time, not just at the end. This way, they cook more evenly and soak up the sauce on both sides. Watch the liquid in the pan after the first part of the baking. If the sauce has reduced, top up with water before the pan runs out of liquid. Add the juice after the first hour, according to the recipe steps. Do not put it in the initial marinade, as it is used for the final stage of the sauce. The quantity of leek can be adjusted according to preferences, as the basic recipe does not mention an exact weight. Substitutions White wine is part of the marinade, and no substitution is indicated in the original recipe. If you do not use it, the recipe should be modified, not just one ingredient replaced without other adjustments. The fresh orange juice must be freshly squeezed, as this is the ingredient that gives the sauce the orange flavor. No other type of juice is specified as an alternative. For serving, mashed potatoes and pickled salad can be prepared using the usual methods, but they should not be confused with marinade ingredients. Variations You can use more or less leek, depending on how much you want it to appear in the pan. Also, the intensity of the garlic sauce can be adjusted by the amount of garlic and sour cream, as these proportions are not set in the source. If you prefer a less sweet sauce, use exactly the indicated glass of juice and do not increase the amount. If you want a more pronounced orange flavor, this would mean modifying the basic recipe, which uses only one glass. Serving ideas Place a slice of neck on the plate, a bit of leek from the pan, and mashed potatoes. You can pour the remaining sauce from the pan on top. The pickled salad adds contrast and is served separately. The garlic sauce with sour cream can be placed in a small bowl so that everyone can add as much as they want. It is more practical than mixing it directly into the orange sauce. Frequently asked questions How long should the pork neck be marinated? The meat should be marinated for 24 hours. The marinade includes olive oil, 50 ml of white wine, Vegeta, and white pepper. Is the orange juice added from the beginning? No. The juice is poured over the meat after the first hour of cooking, then the pan is left for another 10 minutes in the oven. What should I do if the sauce reduces too much? Add a little water to the pan and continue cooking. Water is added only if necessary, as the exact quantity is not specified. Should the meat be turned during baking? Yes. The slices are turned on both sides during the first hour of cooking. What is the pork neck served with? The recipe is served with mashed potatoes and pickled salad. A garlic sauce with sour cream can also be prepared.

Preparation

The meat is seasoned, drizzled with olive oil, wine is added, and it is left to marinate for 24 hours. In a tray, we place the meat with the marinade sauce, slice the leek into rounds, place it on top, and bake in the oven for 1 hour (if needed, more water can be added). The meat is turned on both sides. After 1 hour, the tray is taken out of the oven, fresh orange juice is poured over the meat, and it is left in the oven for another 10 minutes. It is served with mashed potatoes and pickled salad. Also prepare a garlic sauce with sour cream.

Pork neck with orange sauce and leek

Preparation

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