Holidays are holidays, but soon you will have to think about what to prepare for New Year’s Eve. If you’re planning a house party, I have a recipe that will definitely work.
Delicate and juicy pork neck in ketchup everyone always likes it and disappears from the table in a moment. I’ve already learned to make a double batch because everyone looks for a second.
- 6 pork neck cutlets (about 1.5 cm thick),
- 3 small onions,
- 100 ml thick ketchup (preferably homemade),
- 125 ml of water,
- 2 teaspoons of Provençal herbs,
- 1 teaspoon of sweet pepper,
- ½ teaspoon of hot pepper,
- ½ teaspoon of ground cumin,
- salt, pepper (to taste),
- rapeseed oil (for frying),
- a handful of chopped parsley (for decoration).
Rinse the meat. If you want, break them into smaller pieces. Season both sides with herbes de Provence, both peppers, cumin, salt and pepper. Set aside for fifteen minutes.
Peel the onions and cut them into quarters, then cut each quarter into slices.
Heat some oil in a pan. Fry the pork neck on both sides until golden brown. Remove the fried meat from the pan.
Fry the chopped onion in the fat remaining in the pan.
Combine ketchup and water. Pour half of the sauce into the bottom of the ovenproof dish. Place the pork neck slices and onion on the sauce. Pour the second part of the sauce over everything.
Place the oven-proof dish, covered, in an oven preheated to 180°C. Bake for an hour and a half. During this time, the meat should become so soft that it falls apart. You can remove the cover during the last 20 minutes of baking, which will allow the meat to brown.
Sprinkle the finished dish with chopped parsley.
Source: Terazgotuje.pl
See also:
Unrivaled homemade poppy seed mass. Every year for Christmas I make it from Grandma Basia’s recipe
A delicious appetizer for Christmas or New Year’s Eve. A simple recipe for salmon tartare
Light herring salad. No long standing in the kitchen and simple ingredients
