Pork neck in the oven

Delicious Oven-Baked Pork Neck Recipe

Who can resist a juicy piece of pork neck, baked until tender and flavorful? In my family, this dish is always a winning choice. Although pork is not consumed daily in our home due to its higher fat content, we indulge in such a delicacy from time to time. Today, I will share my simple recipe that, with a few basic ingredients, transforms a piece of meat into a special meal.

Preparation time: 10 minutes
Baking time: 50-60 minutes
Total time: 1 hour
Servings: 4-6

Ingredients

- 1 kg pork neck
- 100 ml olive oil (or sunflower oil)
- 1 packet Fuchs seasoning for pork
- Water to cover the meat
- 4-5 cloves of garlic
- Salt and pepper to taste

Necessary utensils

- Baking tray
- Chef's knife
- Wooden spoon
- Aluminum foil (optional)

Brief history of the recipe

Pork neck is a cut of pork known for its juiciness and flavor, making it perfect for oven cooking. Baking is a traditional technique, appreciated over time, that allows flavors to meld and intensify, resulting in an extremely tasty dish. This recipe has been passed down through generations, always bringing a sense of warmth and comfort to the family.

Step by step

1. Preparing the meat
Start by slicing the pork neck into pieces about 2-3 cm thick. These slices will allow for even cooking and help the meat stay juicy.

2. Seasoning
In a bowl, mix the olive oil with the packet of Fuchs seasoning for pork. Using a brush or spoon, coat each slice of meat with this mixture. Season with salt and pepper to taste. This step will add extraordinary flavor to the meat.

3. Preparing the tray
Place the slices of pork neck in a baking tray, ensuring they do not overlap. Add enough water to the tray to cover the meat about halfway. This will help maintain moisture during baking.

4. The garlic
Peel the garlic cloves and cut them in half. Add them to the tray next to the meat to infuse a wonderful flavor into the dish.

5. Baking
Place the tray in a preheated oven at 180°C. Bake for about 30 minutes. Check if the water has reduced; it is important to keep enough liquid to avoid drying out the meat.

6. Browning
After 30 minutes, check the meat. If you want a more browned crust, leave the meat in the oven for another 20-30 minutes, basting periodically with the juices from the tray. This will help achieve a crispy and flavorful texture.

7. Serving
Once the meat is cooked, remove the tray from the oven. Let it rest for a few minutes, then slice and serve alongside a delicious side dish, such as mashed potatoes, steamed vegetables, or a fresh cucumber salad.

Useful tips

- Choosing the meat: Opt for pork neck with a moderate amount of fat, as this will add juiciness to the dish.
- Marinating: If you have time, you can let the meat marinate in the oil and seasoning mixture for 2-3 hours in the refrigerator. This will intensify the flavors.
- Vegetarian option: You can replace the pork with soy or tempeh for a delicious vegetarian version.
- Alternative sides: Instead of mashed potatoes, try wild rice or quinoa, which pair wonderfully with the meat's flavors.

Frequently asked questions

1. Can I use another part of the pig?
Yes, you can also use other parts of the pig, such as the shoulder. Make sure to adjust the cooking time according to the thickness of the meat.

2. How can I save time?
If you have a convection oven, it will reduce the cooking time by about 10-15 minutes.

3. What should I do with the leftovers?
Leftover pork neck can be turned into delicious sandwiches or added to soups and stews.

Nutritional information

- Calories: Approximately 250 calories per serving (without sides)
- Protein: 22g
- Fat: 18g
- Carbohydrates: 0g (without sides)

This oven-baked pork neck recipe is simple, tasty, and perfect for festive meals or family dinners, bringing joy and cherished memories around the table. Enjoy and happy cooking!