Oven-baked pork neck

Name: Oven-baked pork neck
Ingredients: 1 kg sliced pork neck; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon curry powder; 1 teaspoon garlic powder; 1 teaspoon sweet paprika; 200 ml wine; 1 tablespoon olive oil; 200 ml water

Meat - Oven-baked pork neck by Anisoara P. - Recipia

Oven-baked pork neck is usually served for lunch, with fries and coleslaw. Wine and spices go into the baking dish with the meat, which cooks covered and browns once I take the lid off. I prefer slices with a thin strip of fat that stays visible after baking. Prep: 10 minutes. Cook: 65 minutes. Rest: 1 hour. Total time: 135 minutes. Serves: 4. About 680 kcal and 43 g protein per serving.

Ingredients

1 kg sliced pork neck
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
200 ml wine
1 tablespoon olive oil
200 ml water

Preparation

1. I seasoned the pork neck with 1 teaspoon of salt, 1/2 teaspoon of ground pepper, 1 teaspoon of curry powder, 1 teaspoon of garlic powder and 1 teaspoon of sweet paprika. I poured 100 ml of wine over the meat and left it in the fridge for 1 hour. 2. Grease a glass baking dish with 1 tablespoon of olive oil and arrange the meat in it. Pour the remaining 100 ml of wine and 200 ml of water over it, then cover with the lid. 3. Bake at 180 °C for 30 minutes, with the lid on. 4. Take the dish out, remove the lid and bake for another 35 minutes. Turn the meat after 18 minutes; by the end, the liquid should have reduced and the slices should be browned on both sides.

Notes

Leftover pork keeps in the fridge in a sealed container for up to 3 days; reheat the slices covered, with a little sauce. The wine goes into the marinade before baking; for an alcohol-free version, replace the 200 ml of wine with 200 ml of water, divided equally between the marinade and the baking dish. I serve it with fries and coleslaw. Choose a piece with fine fat distributed among the muscle fibers, not one that is very lean. Thicker slices may need a few extra minutes, and if the liquid reduces too quickly, pour a little hot water into the dish. If you see that it is browning more on one side, turn it earlier.