When I don't feel like complicating everyday meals, I make pork neck with tomato and onion sauce, right in the dry cooker. I don't even need to stand by it; I just put everything in there and let it do its thing. While the meat simmers gently in the sauce, I quickly whip up some mashed potatoes or toss a cabbage salad with green onions. This is especially helpful when I get home late and still want something cooked, not just sandwiches.
Quick Info
Total Time: 1 hour
Servings: 4
Difficulty: Easy
Ingredients
600 g pork neck
400 g canned diced tomatoes (peeled)
200 g green onions (yellow onions can also be used)
salt (to taste)
pepper (freshly ground, to taste)
1 cup (250 ml) water
Dry cooker with lid
Instructions
1. Cut the pork neck into suitable pieces, about the size of a serving. Not too small, so it doesn't dry out.
2. Season the meat with salt and pepper on all sides. A thin layer is enough; the spices will blend into the sauce anyway.
3. Place the pieces directly in the dry cooker in a single layer. If you have more meat and it doesn't fit, cook in two batches or use a larger pan.
4. Chop the onions finely; perfect cubes are not necessary. Sprinkle the onions over the meat.
5. Pour the canned tomatoes over the top, including their juice.
6. Add the cup of water. If the tomatoes are very juicy, you can use a little less water; it's important to have enough liquid so that it doesn't stick to the bottom in the first half hour.
7. Place the pan on medium heat with the lid on. Don't stir yet; let the ingredients settle.
8. After 30 minutes, check if the liquid has reduced. If it seems too thick or the meat isn't nearly done, add a few tablespoons of water.
9. When the meat is tender and a fork goes in easily, remove the lid and let it cook for another 10-15 minutes until the sauce reduces a bit and thickens.
10. Taste for salt and pepper at the end. If desired, you can add a pinch of paprika or a bit of garlic, but it's not mandatory.
11. Serve immediately, hot, with mashed potatoes or polenta.
Why I Make This Recipe Often
It's one of the simplest meat dishes I cook. It doesn't require constant attention. The flavor is mild and goes well with any side dish. It keeps well in the fridge and can be reheated without losing its quality. It can be made in advance for several days.
Tips and Variations
Tips
Don't stir at the beginning; otherwise, the meat won't absorb the good flavor from the light browning at the bottom of the pan.
If the pan is thin, check halfway through to ensure it doesn't stick.
Use canned tomatoes without skins to avoid unpleasant bits in the sauce.
If you have time, let the meat sit with salt and pepper for 10-20 minutes before cooking.
Substitutions
Pork neck can be replaced with pork shoulder or leg, but it will be slightly leaner and less tender.
For a meatless option, turkey works just as well, but the cooking time decreases by 10-15 minutes.
Green onions can be swapped for yellow or red onions, depending on what you have available.
Canned tomatoes can be replaced with fresh diced tomatoes when in season. You'll need about 5-6 large tomatoes.
Variations
Add a bit of dried thyme or a bay leaf during cooking for a more aromatic flavor.
For a spicy kick, add hot paprika or freshly crushed pepper at the end.
You can include 1-2 crushed garlic cloves in the last 10 minutes.
Serving Ideas
It pairs well with mashed potatoes, polenta, plain rice, or even short pasta.
A side of pickled cabbage salad with green onions and pepper makes a difference, especially in winter.
Fresh dill sprinkled over the sauce just before serving adds a touch of freshness.
Frequently Asked Questions
Does the meat need to be seared first?
No, it cooks well in the dry cooker even without browning it separately. If you want a crust, you can brown it at the beginning without liquid, then add the rest of the ingredients.
If I don't have a dry cooker, can I use another pan?
Yes, it works in a heavy-bottomed pan with a lid. Be careful not to let it stick; check halfway through.
Can I use fresh tomatoes?
Yes, but you'll need to peel and dice the tomatoes. You'll need about 600 g of fresh tomatoes to achieve the necessary amount of juice and pulp.
Can the dish be frozen?
Yes, it freezes well, preferably without the side dish. When thawing, gently heat it on low, adding a little water if the sauce is too thick.
How long does it last in the fridge?
It keeps well for 3-4 days in a covered container.
Nutritional Values (per serving, estimated)
Calories: 350-400 kcal
Protein: 27-30 g
Fat: 22-25 g (depends on how fatty the neck is)
Carbohydrates: 8-10 g (from tomatoes and onions)
No added sugar, gluten-free.
Storage and Reheating
The dish can be stored for 3-4 days in the fridge in a covered container. To reheat, place the portion in a small pot with a tablespoon of water over low heat, covered, for 5-10 minutes. It can also be reheated in the microwave, but the sauce will be drier. If you want to freeze it, portion it beforehand and take out as needed, thawing overnight in the fridge or on low heat. The texture remains almost unchanged after reheating.
Quick Info
Total Time: 1 hour
Servings: 4
Difficulty: Easy
Ingredients
600 g pork neck
400 g canned diced tomatoes (peeled)
200 g green onions (yellow onions can also be used)
salt (to taste)
pepper (freshly ground, to taste)
1 cup (250 ml) water
Dry cooker with lid
Instructions
1. Cut the pork neck into suitable pieces, about the size of a serving. Not too small, so it doesn't dry out.
2. Season the meat with salt and pepper on all sides. A thin layer is enough; the spices will blend into the sauce anyway.
3. Place the pieces directly in the dry cooker in a single layer. If you have more meat and it doesn't fit, cook in two batches or use a larger pan.
4. Chop the onions finely; perfect cubes are not necessary. Sprinkle the onions over the meat.
5. Pour the canned tomatoes over the top, including their juice.
6. Add the cup of water. If the tomatoes are very juicy, you can use a little less water; it's important to have enough liquid so that it doesn't stick to the bottom in the first half hour.
7. Place the pan on medium heat with the lid on. Don't stir yet; let the ingredients settle.
8. After 30 minutes, check if the liquid has reduced. If it seems too thick or the meat isn't nearly done, add a few tablespoons of water.
9. When the meat is tender and a fork goes in easily, remove the lid and let it cook for another 10-15 minutes until the sauce reduces a bit and thickens.
10. Taste for salt and pepper at the end. If desired, you can add a pinch of paprika or a bit of garlic, but it's not mandatory.
11. Serve immediately, hot, with mashed potatoes or polenta.
Why I Make This Recipe Often
It's one of the simplest meat dishes I cook. It doesn't require constant attention. The flavor is mild and goes well with any side dish. It keeps well in the fridge and can be reheated without losing its quality. It can be made in advance for several days.
Tips and Variations
Tips
Don't stir at the beginning; otherwise, the meat won't absorb the good flavor from the light browning at the bottom of the pan.
If the pan is thin, check halfway through to ensure it doesn't stick.
Use canned tomatoes without skins to avoid unpleasant bits in the sauce.
If you have time, let the meat sit with salt and pepper for 10-20 minutes before cooking.
Substitutions
Pork neck can be replaced with pork shoulder or leg, but it will be slightly leaner and less tender.
For a meatless option, turkey works just as well, but the cooking time decreases by 10-15 minutes.
Green onions can be swapped for yellow or red onions, depending on what you have available.
Canned tomatoes can be replaced with fresh diced tomatoes when in season. You'll need about 5-6 large tomatoes.
Variations
Add a bit of dried thyme or a bay leaf during cooking for a more aromatic flavor.
For a spicy kick, add hot paprika or freshly crushed pepper at the end.
You can include 1-2 crushed garlic cloves in the last 10 minutes.
Serving Ideas
It pairs well with mashed potatoes, polenta, plain rice, or even short pasta.
A side of pickled cabbage salad with green onions and pepper makes a difference, especially in winter.
Fresh dill sprinkled over the sauce just before serving adds a touch of freshness.
Frequently Asked Questions
Does the meat need to be seared first?
No, it cooks well in the dry cooker even without browning it separately. If you want a crust, you can brown it at the beginning without liquid, then add the rest of the ingredients.
If I don't have a dry cooker, can I use another pan?
Yes, it works in a heavy-bottomed pan with a lid. Be careful not to let it stick; check halfway through.
Can I use fresh tomatoes?
Yes, but you'll need to peel and dice the tomatoes. You'll need about 600 g of fresh tomatoes to achieve the necessary amount of juice and pulp.
Can the dish be frozen?
Yes, it freezes well, preferably without the side dish. When thawing, gently heat it on low, adding a little water if the sauce is too thick.
How long does it last in the fridge?
It keeps well for 3-4 days in a covered container.
Nutritional Values (per serving, estimated)
Calories: 350-400 kcal
Protein: 27-30 g
Fat: 22-25 g (depends on how fatty the neck is)
Carbohydrates: 8-10 g (from tomatoes and onions)
No added sugar, gluten-free.
Storage and Reheating
The dish can be stored for 3-4 days in the fridge in a covered container. To reheat, place the portion in a small pot with a tablespoon of water over low heat, covered, for 5-10 minutes. It can also be reheated in the microwave, but the sauce will be drier. If you want to freeze it, portion it beforehand and take out as needed, thawing overnight in the fridge or on low heat. The texture remains almost unchanged after reheating.