Pork neck steak

Perfect Pork Neck Roast with Aromatic Sauce

When it comes to meat dishes, pork neck roast is a classic that combines tradition with flavor. This pork neck roast recipe is not only simple but also extremely versatile, offering an explosion of flavors and a juicy texture. I propose a dish that will transform any meal into a feast, perfect for special occasions or a family dinner.

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 6-8

Ingredients

- 2 kg of fresh pork neck
- 3-4 tablespoons of mustard
- 100 ml of olive oil (or vegetable oil)
- Spices (salt, pepper, sweet paprika, thyme)
- 2 large onions, julienned
- 3-4 cloves of garlic, minced
- 500 ml of white or red wine (according to preference)
- 1 cup of water (approximately 250 ml)

Necessary utensils

- A mixing bowl
- A baking tray
- A sharp knife
- Kitchen twine (for tying the meat)

Step by step

1. Preparing the meat
Start by cleaning the pork neck of any membranes or excess fat. Use a sharp knife to obtain a uniform piece. After cleaning the meat, tie it with kitchen twine to maintain its shape during cooking. This step is essential for achieving an even and attractive roast.

2. Preparing the sauce
In a bowl, mix the mustard with the olive oil, salt, pepper, paprika, and thyme. This mixture will give the meat a delicious taste and an aromatic crust. Use a whisk to emulsify the ingredients well, so you obtain a homogeneous sauce.

3. Dressing the meat
Take the tied pork neck and rub it well with the prepared mustard sauce. Make sure every part of the meat is evenly coated to benefit from all the flavors. Let the meat marinate in this sauce for 15-20 minutes to blend the flavors.

4. Browning the meat
In a large skillet, heat the oil. When it is well heated, add the pork neck and brown it on all sides. This step will create a delicious crust that will seal in the juices. Try not to overcrowd the skillet so the meat browns evenly.

5. Preparing the tray
After the meat is browned, transfer it to a baking tray. Add the julienned onions and minced garlic on top of the meat. These ingredients will add a superb aroma and will turn the sauce into something truly special.

6. Adding liquids
Pour a cup of water into the tray, enough to maintain moisture during baking. Cover the tray with aluminum foil or a lid to allow the meat to cook evenly and not dry out.

7. Baking in the oven
Preheat the oven to 180°C (350°F) and place the tray inside. Bake the roast for about 1 hour and 30 minutes, turning the meat occasionally for even cooking. Check the liquid level in the tray from time to time; if you notice it has evaporated too much, add a little water.

8. Adding the wine
30 minutes before removing the roast from the oven, add the wine. This will enrich the sauce and provide a touch of finesse. Let it simmer so that the alcohol evaporates and the flavors concentrate.

9. Finalizing
When the roast is cooked, remove the tray from the oven and let it cool for a few minutes. Carefully remove the twine and slice the meat into thick pieces. Heat the slices in the strained sauce to keep them juicy.

10. Serving
Serve the roast warm alongside a fresh green salad or a sauté of mushrooms to create a delicious contrast. This combination will not only enrich the plate but will also add a touch of freshness.

Useful tips

- Choose quality meat: Opt for pork neck from a reliable supplier, preferably from naturally raised animals. This will greatly influence the taste.
- Vary the spices: If you want a more exotic flavor, you can add spices like cumin or oregano.
- Change the side dish: Instead of a green salad, you can serve the roast with mashed potatoes or grilled vegetables.
- The sauce: If you like a thicker sauce, you can thicken it at the end with a little cornstarch diluted in water.

Nutritional benefits

Pork is an excellent source of protein, B vitamins (especially B12), and minerals such as zinc and iron, essential for the body's health. When prepared with fresh ingredients like onion and garlic, this dish becomes not only tasty but also beneficial for health.

Frequently asked questions

- Can I use chicken instead of pork? Of course! You can adapt this recipe using chicken breast or thighs, but the cooking time will be considerably reduced.
- How can I store leftovers? The roast keeps well in the refrigerator for 3-4 days. You can reheat it easily in the oven to restore its juiciness.
- Can the roast be frozen? Yes, you can freeze the sliced roast, making sure it is well wrapped to prevent freezer burn.

A personal note

I fondly remember family meals where this roast was a staple. Everyone would gather around the table, and the aroma would spread throughout the house. I encourage you to share this experience with your loved ones, turning every meal into an unforgettable moment.

Conclusion

The pork neck roast with mustard sauce is a recipe that combines simplicity with refinement. Whether you serve it for a special occasion or simply to indulge yourself, this dish will reward you with exceptional flavors and textures. Stay open to variations and adapt the recipe to your preferences. Enjoy your meal!