Pork neck with mushrooms

Delicious Pork Neck Recipe with Mushrooms in Red Wine Sauce

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Number of servings: 4

Who can resist the enticing aromas of tender, slow-cooked pork neck paired with juicy mushrooms and a savory red wine sauce? This pork neck recipe with mushrooms is not just a tasty dish, but also a culinary experience that will bring you closer to home cooking traditions. With simple ingredients and easy-to-follow techniques, this recipe will quickly become a family favorite.

Of course, the history of pork neck is rich and full of variations, but in this recipe, we focus on highlighting the juiciness of the meat and the richness of the flavors. Cook with love and let your creativity shine!

Necessary ingredients:
- 500 g pork neck (preferably with a bit of fat for a juicy dish)
- 50 g canned mushrooms (or fresh mushrooms for an even more intense flavor)
- 2-3 pieces of pork onion (or 1 large onion, depending on preference)
- 1/2 white onion
- 1 clove of garlic
- 200 ml red wine (choose a wine you would be willing to drink)
- 1 glass of water
- 2 tablespoons olive oil
- 1-2 tablespoons vegeta (or salt to taste)
- 1 teaspoon sweet paprika
- White pepper, to taste
- Herbs (oregano, thyme, or rosemary, according to preference)

Step by step, how to prepare pork neck with mushrooms:

1. Preparing the ingredients: Start by cutting the pork neck into thick slices about 2-3 cm thick. This way, the meat will remain juicy during cooking. The pork onion and white onion are sliced thinly, and the garlic is crushed or finely chopped.

2. Seasoning the meat: In a bowl, combine the sweet paprika, white pepper, and vegeta. Rub the mixture well onto each slice of meat, ensuring it is evenly coated. This will add wonderful flavor to the meat and help form a delicious crust during frying.

3. Heating the pan: In a large skillet, add the olive oil and let it heat over medium heat. Make sure the oil is hot enough before adding the meat; this way, it will seal quickly, keeping the juices inside.

4. Frying the meat: Place the slices of pork neck in the pan without overcrowding. Let them fry for 5-7 minutes on each side until they turn golden brown. This will create a pleasant texture and enhance the meat's flavor.

5. Adding mushrooms and vegetables: Once the meat is browned, add the slices of onion and garlic to the pan, followed by the mushrooms. Gently stir to combine the ingredients and let them sauté for 3-4 minutes until the onion becomes translucent.

6. Deglazing with wine and water: Pour the red wine and glass of water into the pan. This step will not only add flavor but also help release the delicious bits stuck to the bottom of the pan. Cover the pan with a lid and let it simmer for about 30 minutes.

7. Monitoring the cooking: Check periodically if the sauce has reduced too much. If necessary, add a little water so that the meat does not dry out. When the neck becomes tender and juicy, it's time to take it off the heat.

8. Serving: Once the dish is ready, serve it warm, with the sauce on top. It is delicious alongside pickles, which add a pleasant contrast of acidity. You can accompany this dish with mashed potatoes or polenta, which will absorb the savory sauce.

Useful tips:
- Choose high-quality meat for a truly delicious dish. A pork neck with a bit of fat will add juiciness.
- If you prefer a healthier option, you can reduce the amount of oil or replace canned mushrooms with fresh mushrooms, which will bring a more pleasant texture.
- Substitute red wine with white wine for a milder taste, or use a mix of juicy vegetables for a non-alcoholic sauce.

Nutritional benefits:
This pork neck recipe is a good source of protein, essential for building and maintaining muscle mass. Mushrooms add fiber and vitamins, while onions and garlic contribute antioxidants that can support the immune system.

Frequently asked questions:
1. Can I use chicken instead of pork?
Yes, you can adapt the recipe using chicken breast, but the cooking time will be shorter, so be careful not to dry out the meat.
2. What type of wine is most suitable?
A dry red wine with moderate acidity is ideal. Avoid very sweet wines, which can alter the dish's flavor.
3. Can I prepare this recipe in advance?
Yes, the dish can be cooked a day in advance and reheated. The flavors will intensify, making it even tastier.

I hope this recipe inspires you to bring your family to the table and create beautiful memories around the meal! Enjoy!