Pork neck with tricolor puree and balsamic reduction

Pork Neck Recipe with Tricolor Mashed Potatoes and Balsamic Reduction

Who doesn't love a delicious pork dish, accompanied by colorful mashed vegetables that delight not only the taste buds but also the eyes? This pork neck recipe with tricolor mashed potatoes and balsamic reduction is perfect for a special dinner or to impress guests. I will carefully guide you through the steps to achieve a perfect result, and at the end, I will indulge you with some personal suggestions and useful tricks.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 4

Ingredients:

- 400 g pork neck
- 200 g carrots
- 100 g celery
- 100 g spinach
- 2 tablespoons olive oil
- 50 g butter
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon curry
- 15-20 g sugar
- 50 ml balsamic vinegar
- Fresh basil leaves for garnish
- 1 clove garlic
- Salt and pepper to taste

Brief history:

Pork has historically been a primary source of protein in many cultures due to its availability and versatility. Combining meat with vegetable purees has become an elegant way to bring a touch of color and comforting flavor to our tables. The balsamic reduction adds a hint of sweetness and acidity, perfectly complementing the meat's flavor.

Preparation steps:

1. Preparing the pork:
- Trim excess fat from the pork neck, leaving just enough to retain juiciness. Heat a large skillet over medium heat and add the olive oil and 25 g of the butter.
- When the butter has melted, add the pork neck to the skillet. Sear the meat for 3-4 minutes on each side until golden brown. This step is essential for sealing in the juices.

2. Preparing the vegetables:
- While the meat is searing, peel and slice the carrots lengthwise. They will form a delicious bed for the pork in the oven.
- Place the carrot slices in a baking dish, placing the pork neck on top. Season with salt, pepper, add a cube of butter on top, and sprinkle thyme and oregano. These herbs will give the dish a unique flavor. Bake at 180°C for about 25 minutes.

3. Preparing the purees:
- Meanwhile, wash and peel the celery, carrots (if you want to use more), and spinach. Cut the vegetables into small cubes and boil them in salted water, each in separate pots.
- After the vegetables have boiled (about 10-15 minutes), drain them well. Place them in a blender one at a time to turn them into fine purees.

4. Preparing the carrot puree:
- In a skillet, melt 15 g of sugar until caramelized. Add 25 g of butter and the carrot puree. Sprinkle a little curry powder to enhance the flavors. Sauté for 2-3 minutes.

5. Preparing the celery puree:
- In another skillet, add the blended celery, a cube of butter, salt, and grated nutmeg. Sauté for 2-3 minutes, stirring constantly.

6. Preparing the spinach puree:
- Drain the spinach and chop it finely. Sauté it in a skillet with a little butter and the minced garlic clove. Cook for 2-3 minutes until tender and aromatic.

7. Balsamic reduction:
- In a small saucepan, add the balsamic vinegar and let it simmer over medium heat, stirring occasionally, until it reduces by half and becomes thicker (about 5-7 minutes).

Plating:

1. Plating:
- Use a spoon to take a portion of each puree and artistically arrange them on the plate. You can place them in circles or lines, depending on your preference.
- Place the pork neck next to the purees and carefully drizzle the balsamic reduction around them.
- Garnish with fresh basil leaves to add a touch of freshness.

Serving suggestions:

This pork neck with tricolor mashed potatoes pairs perfectly with a light red wine that complements the rich flavors of the dish. You can serve it alongside a green salad with lemon dressing for a refreshing contrast.

Frequently asked questions:

- Can I substitute the pork neck with another type of meat?
Yes, you can use chicken or turkey, but the cooking time will vary.

- How can I make the purees creamier?
Adding more butter or cream will make the purees richer and creamier.

- What can I do with the leftovers?
You can use the leftover meat and purees to create a delicious sandwich or soup.

Nutritional benefits:

This recipe is rich in protein due to the pork, while the vegetables provide a significant amount of vitamins and minerals. Carrots are an excellent source of beta-carotene, celery contains fiber, and spinach is packed with iron and antioxidants.

Possible variations:

- You can experiment with different vegetables for the purees, such as cauliflower or zucchini.
- Add spices like smoked paprika or cumin to give the dish a different twist.

With these detailed instructions, you are ready to start cooking! Treat your senses with this pork neck recipe with tricolor mashed potatoes and balsamic reduction. Enjoy your meal!