Pork neck in the tray

Delicious Recipe: Oven-Baked Pork Neck with Red Wine

Preparation Time: 10 minutes
Baking Time: 40-45 minutes
Total Time: 50-55 minutes
Servings: 6

Do you know that moment when you crave to savor a juicy, flavorful steak? Oven-baked pork neck is the perfect choice to bring joy to your table. This simple and tasty recipe is ideal for a family dinner or to impress guests on a special occasion. With a combination of aromatic spices and a red wine glaze, the roast becomes a true culinary feast.

Necessary Ingredients:
- 1500 g boneless pork neck
- 1 bunch of green garlic (about 100 g)
- Spices: 1 teaspoon cumin, 1 teaspoon marjoram, 1 teaspoon dried mint, pepper to taste
- Salt, to taste
- 20 ml olive oil (or other vegetable oil)
- 200 ml red wine (choose a quality wine that is also good to drink)
- 1 bunch of fresh dill (about 30 g)

Preparing the oven-baked pork neck is a simple process, but it requires a bit of attention to detail. Here are the steps you need to follow:

1. Preparing the meat: Start by washing the pork neck well under a stream of cold water. Remove any membranes or excess fat to achieve a healthier roast. Cut the meat into pieces of about 150-200 g each, so they cook evenly.

2. Seasoning: In a bowl, mix the spices: cumin, marjoram, mint, and pepper. Add salt to taste. Rub each piece of meat with the spice mixture, ensuring it is evenly distributed. This step will enhance the roast's flavor, making it irresistible.

3. Adding oil: Pour the olive oil over the meat and massage it well, so it is completely coated. The oil will help form a delicious crust during baking and prevent the meat from drying out.

4. Placing in the tray: Place the pieces of meat in a baking tray, arranging them so they have enough space to cook evenly. Drizzle with a little oil for extra flavor.

5. Adding wine: Pour the red wine into the tray, being careful not to completely cover the meat. The wine will add a deep, complex flavor, and its vapors will keep the meat moist during baking.

6. Baking: Preheat the oven to 180°C (medium heat) and place the tray inside. Bake for 40-45 minutes, turning the meat halfway through the cooking time to ensure even browning. When ready, the meat should be tender and easily pull away from the bone.

7. Serving: After removing the roast from the oven, let it rest for 5-10 minutes before slicing. This step is essential to allow the juices to redistribute in the meat, making it even juicier.

The perfect salad: A fresh green salad with goat or sheep cheese, boiled egg, and grated parmesan is the perfect accompaniment for this roast. It will add a touch of freshness and balance the richness of the meat.

Helpful tips:
- Choose a wine that you would enjoy drinking at the table, as its flavors will intensify during baking.
- If you want a sweet note, you can add a few slices of apples or pears to the tray, which will caramelize and provide a pleasant contrast to the savory taste of the meat.
- For a spicier variant, add a few chili flakes to the spice mixture.

Nutritional benefits: Pork neck is an excellent source of protein, B vitamins, and minerals such as zinc and iron. This dish is nutrient-rich, but it is important to consume it in moderation as it has a high fat content.

Frequently Asked Questions:
1. Can I use another type of meat?
- Yes, you can replace pork neck with chicken or beef, but the baking time will vary.

2. How can I store the roast for later consumption?
- You can keep the meat in the refrigerator, sealed tightly, for 3-4 days. You can reheat it in the oven or skillet.

3. What other side dishes can I use?
- Mashed potatoes, grilled vegetables, or rice are excellent side dishes that pair well with pork roast.

I conclude with a personal note: this dish reminds me of festive family meals, where smiles and stories intertwine with the delicious aroma of the roast. I hope you too will find special moments around this recipe. Enjoy your meal!