Pork neck with caramelized quinces and pomegranate

Pork Neck with Caramelized Quince and Pomegranate: A Feast of Flavors and Colors

If you're looking for a recipe that combines the juiciness of pork with the sweetness and acidity of fruits, you've come to the right place! This recipe for pork neck with caramelized quince and pomegranate is not only delicious but also visually impressive. Whether you want to surprise your family with a special dinner or enjoy a memorable lunch, this dish will surely please everyone.

Preparation time: 20 minutes
Marination time: 24 hours (ideal)
Cooking time: 30 minutes
Number of servings: 4

The Story of the Recipe

Pork neck is a popular choice in many cultures due to its tender texture and rich flavor. When combined with quinces and pomegranates, it transforms into a true feast. Quinces, known for their distinctive aroma, add a fruity note, while the pomegranate, with its ruby seeds, offers a pleasant and crunchy contrast. These ingredients have been used for centuries in savory and sweet dishes, adding elegance and refinement to our meals.

Ingredients

For the pork neck:
- 1 kg pork neck
- 3 quinces
- 1 pomegranate
- 50 g cured ham
- 50 g butter
- 1-2 tablespoons sugar

For the marinade:
- 1 lemon (juice)
- 1 onion
- 5 cloves of garlic
- 1 sprig of rosemary
- 1 sprig of thyme
- 3 tablespoons flavored oil
- Texas BBQ Rub (smoked paprika spices from Kotanyi)
- salt and pepper
- 1/2 cup water

Step-by-step Instructions

1. Preparing the meat: Start by cutting the pork neck into slices about 1.5 cm thick. This thickness will ensure even cooking and a juicy texture.

2. Preparing the marinade: In a large pot with a lid, grate the onion and garlic on a fine grater. Add the lemon juice, fresh rosemary and thyme, oil, salt, pepper, and water. Mix all the ingredients well until combined.

3. Marinating the meat: Place each slice of pork neck in the marinade, ensuring it is well coated. Generously sprinkle the Texas BBQ Rub spices on each piece. Cover the pot and refrigerate it, ideally for 24 hours, to allow the flavors to penetrate the meat.

4. Preparing the quinces: Wash the quinces well and, without peeling them, remove the woody core. Cut the quinces into slices and season them with salt and pepper.

5. Caramelizing the quinces: In a non-stick pan, melt the butter over medium heat. When the butter is melted, add the sugar. When the sugar begins to change color, add the quince slices. Let them caramelize on one side, then carefully turn them to brown evenly.

6. Preparing the meat: Remove the marinated pork neck from the refrigerator. Preheat the grill. Lightly oil it to prevent sticking. Place the slices of pork neck on the grill, along with the cured ham. Cook the meat for about 10 minutes on each side, turning them only once to maintain juiciness.

7. Plating: Once the pork neck is cooked, place the slices on a platter, add the fried ham slices on top, then the caramelized quinces, and finally sprinkle the pomegranate seeds. These not only add a colorful appearance but also a fresh and crunchy taste.

Useful Tips

- For a more intense flavor: You can add a teaspoon of honey or maple syrup to the marinade to enhance the sweetness.
- Variations: Instead of quinces, you can use apples or pears, and pomegranate can be replaced with blueberries or raspberries for a different note.
- Serving: This dish pairs wonderfully with mashed potatoes or a fresh green salad for a contrast of textures.
- Ideal wine: A dry red wine, such as Merlot or Pinot Noir, will perfectly complement the flavors of the meat and fruits.

Nutritional Benefits

Pork neck is an excellent source of protein, while quinces are rich in fiber and antioxidants. Pomegranate, on the other hand, is famous for its anti-inflammatory properties and high vitamin C content. This recipe is not only delicious but also nutritious, offering a balanced and healthy meal.

Frequently Asked Questions

- Can I use another type of meat? Yes, this recipe can also be adapted for chicken or turkey. The cooking time will change depending on the type of meat chosen.
- How can I store leftovers? The roast keeps well in the refrigerator, in an airtight container, for up to 3 days. You can reheat it in the oven or on the grill to restore its juiciness.
- Is this recipe suitable for special occasions? Absolutely! Its elegant appearance and refined taste make it perfect for festive dinners or gatherings with friends.

This recipe for pork neck with caramelized quince and pomegranate is not just a culinary delight but also an unforgettable experience. So, I encourage you to try it and enjoy every bite! Let your imagination run wild and adapt the recipe to your liking. Bon appétit!