Juicy, aromatic pork neck with sauerkraut This is a dish that delights with its taste and looks beautiful on special occasions. Scored and filled with peppers and onions, the meat is baked to perfection, gaining a ruddy, slightly caramelized crust.
Sauerkraut with the addition of carrot and parsley adds freshness and contrast to the deep, expressive notes of meat. As a result, you will get a delicious dish full of traditional flavor that will charm your guests and household members.
Chuck steak:
- 1.2-1.5 kg pork neck,
- 1-2 onions,
- 1 yellow, red and green pepper each,
- 3-4 cloves of garlic,
- 5 tablespoons of olive oil or melted butter,
- 2 tablespoons of balsamic vinegar,
- 2 tablespoons of liquid honey,
- 1 tablespoon of soy sauce,
- 1 teaspoon of mustard,
- ½ teaspoon of ground cumin,
- 1-2 tablespoons of dried marjoram,
- 1 teaspoon of sweet paprika powder,
- salt and black pepper.
Cabbage:
- 500 g sauerkraut,
- 1-2 carrots,
- 3 tablespoons of chopped parsley,
- 2-3 tablespoons of cold-pressed rapeseed oil,
- ½ teaspoon of sugar,
- a pinch of salt and black pepper.
Wash the pork neckdry and spread on a board. Make deep, transverse cuts on the meat, spaced approximately 1.5 cm apart. In a bowl, mix 3 tablespoons of olive oil, balsamic vinegar, soy sauce, 2 pressed garlic cloves, honey, mustard and dried spices. Rub the meat thoroughly with the marinade, also rubbing the spaces between the individual half-slices. Wrap the meat in foil and put in the fridge for 2-3 hours or overnight. 30 minutes before baking, remove the pork neck from the refrigerator.
Cut the peppers in half, remove the seeds and membranes, and cut them into strips. Cut the peeled onion into slices or half rings. Mix 1-2 tablespoons of olive oil with 1-2 cloves of pressed garlic and a pinch of salt, pour it over the vegetables and mix. Fill the cuts in the meat with peppers and onions, then transfer the pork neck to a baking sleeve or directly to a baking dish. Close the sleeve with a clip or cover the vessel with a lid.
Preheat the oven to 180°C and bake the meat for about 1.5 hours, then cut open the baking sleeve or remove the lid of the baking dish and bake uncovered for about 20 minutes.
Meanwhile, take care of the cabbage. Rinse the cabbage lightly under running water and cut it into smaller pieces. Peel the carrot and grate it on a vegetable grater. Put chopped cabbage, grated carrot, finely chopped parsley, oil, sugar, salt and black pepper into a bowl and mix thoroughly.
Place the cabbage on a tray, platter or wooden board. Place the baked pork neck on it and serve. Pork neck with sauerkraut looks beautiful as a stand-alone dish. It tastes great with mashed potatoes or roasted potatoes.
