Pork neck in tomato and garlic sauce

Name: Pork neck in tomato and garlic sauce
Ingredients: 2 pieces pork neck (500 g total); 30 ml olive oil; 50 ml red wine; 1 teaspoon Vegeta; 1/2 teaspoon white pepper; 1/2 teaspoon turmeric; 1 teaspoon sweet paprika; 15 ml olive oil; 2 small red onions (160 g); 1 can diced tomatoes in juice (400 g); 100 ml water; 2 garlic cloves

Meat - Pork neck in tomato and garlic sauce by Eleonora K. - Recipia

When I didn’t have a regular oven, I baked pork neck in tomato and garlic sauce in the halogen oven, and it turned out really good. The pieces are browned in a pan, then baked with onion, tomatoes and garlic until the sauce coats them. For pork neck, I choose slices with a thin strip of fat along the edge, not just lean meat. Prep: 15 minutes. Cook: 69 minutes. Rest: 24 hours. Total time: 25 hours and 24 minutes. Serves: 2. About 970 kcal and 43 g protein per serving.

Ingredients

For the marinade

2 pieces pork neck (500 g total)
30 ml olive oil
50 ml red wine
1 teaspoon Vegeta
1/2 teaspoon white pepper
1/2 teaspoon turmeric
1 teaspoon sweet paprika

For the sauce

15 ml olive oil
2 small red onions (160 g)
1 can diced tomatoes in juice (400 g)
100 ml water
2 garlic cloves

Preparation

1. Mix 30 ml olive oil, 50 ml red wine, 1 teaspoon Vegeta, 1/2 teaspoon white pepper, 1/2 teaspoon turmeric and 1 teaspoon sweet paprika. Put the pork neck in the marinade, cover the dish and leave it in the fridge for 24 hours. 2. Take the meat out of the marinade and brown the pieces in a hot pan for 3 minutes on each side. Keep the marinade. 3. Put the meat in a baking dish, pour in 50 ml water and bake it at 200°C for 20 minutes in the halogen oven. 4. In the same pan, heat 15 ml olive oil and cook the thinly sliced red onion for 5 minutes, until softened. Add the reserved marinade and the diced tomatoes, then cover and cook the sauce for 5 minutes. 5. Carefully pour the sauce over the meat and bake for another 20 minutes at 200°C. If the baking dish has dried out, add up to 50 ml water. 6. Finely chop the garlic, add it to the meat and bake for another 12 minutes at 200°C, until the pork neck is cooked through.

Notes

Store any leftovers in a covered container in the fridge for up to 3 days; the sauce thickens a little as it cools. I choose pieces of similar thickness, about 2 cm, with a thin strip of fat along the edge. Much thicker slices may need a few more minutes in the sauce, while thinner ones cook faster. Canned tomatoes can contain a lot of juice; if the sauce seems watery, let it reduce in the pan for a few minutes before pouring it over the meat. Vegeta varies in saltiness, so taste the sauce before pouring it over the meat and, if it’s too salty, thin it with a little water. The red wine goes into the marinade uncooked; for an alcohol-free version, replace the 50 ml with 50 ml red grape juice and 1 teaspoon vinegar. Couscous soaks up the sauce, and pickles go well alongside. For a gluten-free side, serve polenta instead of couscous, which contains wheat gluten.