Pork belly & marinated chicken wings baked with a side of potatoes and mushroom sauce with blood orange

Pork neck and marinated chicken wings baked with a side of roasted potatoes and mushroom sauce with blood orange.

Preparation time: 30 minutes
Marinating time: 3 hours
Baking time: 1 hour
Total time: 4 hours 30 minutes
Servings: 6

In this delicious recipe, we will combine two types of meat – pork neck and chicken wings – with a side of crispy roasted potatoes and a mushroom sauce with a hint of blood orange. This preparation blends tradition and rich flavor, perfect for family meals or special occasions. The mushroom sauce with blood orange is the star of this dish, and its aroma will transform a simple meal into an unforgettable culinary experience.

Ingredients:

For the marinade and meat:
- 800 g pork neck
- 6 chicken wings
- 10-12 medium potatoes
- 150 ml white or red wine
- Fresh rosemary
- Fresh sage
- Bay leaves
- Spices (vegetable seasoning, pepper, and other spices to taste)

For the sauce:
- 500 g champignon mushrooms
- 5-6 small red onions
- 2 carrots
- ¼ celery root (parsley)
- 200 ml tomato paste
- 100 ml olive oil
- ½ bell pepper (red, yellow, or green)
- ½ blood orange (with peel)
- All-purpose spices to taste
- 5-6 garlic cloves
- Fresh herbs (parsley or dill)

Preparation:

1. Preparing the meat: Start by cutting the pork neck into suitable pieces. Clean the chicken wings of any excess skin by quickly passing them over a flame on the stove. Trim the tips of the wings, keeping only the meaty parts.

2. Marinating: In a large bowl, combine the meat pieces with the wine, rosemary, sage, bay leaves, and your favorite spices. Mix well to ensure all pieces are coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 3 hours. This step is essential to allow the flavors to penetrate deeply into the meat.

3. Preparing the potatoes: Meanwhile, peel the potatoes and place them in cold water to prevent oxidation. After a few minutes, slice them into rounds and season with salt and pepper.

4. Preheating the oven: Preheat the oven to 200°C. This temperature will help brown the meat and potatoes, giving them a crispy texture.

5. Assembling the dish: Remove the meat from the refrigerator and arrange the potatoes in a baking dish. Place the meat pieces on top of the potatoes, along with the juices released during marinating. Bake everything for at least one hour, until the meat is tender and the potatoes are browned.

6. Preparing the sauce: While the meat and potatoes are baking, you can prepare the mushroom sauce. Clean and finely chop the onion, and grate the carrots and parsley. Dice the bell pepper and slice the mushrooms. In a pot, heat the olive oil and add the onion, carrot, and parsley. Sauté for a few minutes, then add the mushrooms and let them simmer on low heat for 20 minutes.

7. Finalizing the sauce: After the mushrooms have released enough juice, add the finely chopped orange (with peel) and the tomato paste. Mix well and let the sauce simmer until it thickens. Finally, add the minced garlic and herbs, and the sauce is ready!

8. Serving: Serve the meat and potatoes hot, generously covered with the mushroom sauce. You can add a fresh salad to complete the meal.

Personal notes: I like to serve this dish with a glass of white or red wine, which complements the intense flavors of the meat and sauce. You can also try adding some toasted nuts or seeds to the sauce for an extra crunch.

Nutritional benefits: This dish is an excellent source of protein due to the pork and chicken, while the mushrooms provide important vitamins and minerals. The potatoes offer complex carbohydrates, ideal for maintaining energy throughout the day.

Frequently asked questions:

1. Can I use other types of meat?
Yes, you can replace the pork neck with chicken thighs or even beef, depending on your preferences.

2. Can I use frozen mushrooms?
Yes, frozen mushrooms can be used, but it is recommended to thaw and drain them well before adding to the sauce.

3. How can I vary the side dish?
Instead of potatoes, you can use roasted vegetables like carrots, zucchini, or cauliflower.

This recipe is a perfect way to combine flavors and textures, offering a hearty and flavorful meal. I encourage you to try this recipe and enjoy the final result! Enjoy your meal!