It’s worth serving pork neck for Christmas dinner. If you bake it in an aromatic marinade and serve it in an elegant form, the effect on the table will be spectacular. And what your guests won’t eat for lunch can be served cold for dinner, nothing will go to waste.
When preparing tender pork neck, the marinade is the key to success. Thanks to it, the meat acquires a deeper flavor. It is worth spending some time preparing it. Ingredients like mustard, ketchup and aromatic spices need time to work. The longer the meat rests in the marinade, the better. The optimal time is 12 hours. Thanks to this, the pork neck will absorb all the aromas, and when baking it will be juicy and full of flavor.
For everything to work properly, marinate the meat the day before and leave it in the fridge. The whole roasted pork neck looks impressive, and its preparation does not require much commitment from you. The marinade and the oven have the most work to do here. While baking, you just need to keep an eye on the temperature and uncover the meat 20 minutes before the end so that the top gets appetizingly brown.
Start preparing the royal pork neck the day before to give it time to soak in the marinade. The recipe below is for a kilogram of meat. If you want to bake a larger piece, add proportionally more ingredients and extend the baking time. It is assumed that one kilogram of pork neck requires an hour of baking in the oven.
Ingredients:
- 1 kg of pork neck, sliced,
- 4 tablespoons of mild ketchup,
- 1 teaspoon of mustard,
- oregano as desired,
- parsley, if desired,
- sweet pepper powder,
- hot pepper powder,
- 2 tablespoons of olive oil,
- a bit of soy sauce,
- 2 onions,
- 150 g mushrooms,
- fat for frying.
Preparation method:
Wash the pork neck under running water and dry it with a paper towel. Season each side with salt and pepper and set aside.
Now prepare the marinade. In a small bowl, mix ketchup, mustard, olive oil and soy sauce. Season with oregano, parsley, sweet and hot pepper. Mix everything and rub the pork neck on all sides. Place it in an ovenproof dish and put it in the fridge overnight.
Preheat the oven to 180 degrees Celsius without convection. Put the pork neck in, pour some water over it and bake for 40 minutes.
Meanwhile, chop the onion and mushrooms. Fry them in a little fat. Add to the roasting pork neck at the bottom of an ovenproof dish. Leave it like that for another 20 minutes, but without covering it. If the meat is browning on top, cover it with aluminum foil. Serve with mashed or baked potatoes. It will also be perfect with Silesian dumplings or dumplings.
Source: Terazgoruje.pl, kontakter.pl
