Braised pork neck

Braised Pork Neck - A Traditional Recipe Full of Flavors

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 4

Braised pork neck is a dish that evokes memories of lavish family meals, where the aroma of carefully cooked meat blends perfectly with the other ingredients. This simple yet flavorful recipe is ideal for both weekend lunches and family dinners. Let’s discover together how to achieve tender and aromatic meat, perfect for enjoying with loved ones.

Necessary Ingredients:

- 7 slices of pork neck (thickness 1-1.5 cm)
- 1 large onion
- 7 cloves of garlic
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon of sweet paprika
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 bay leaf
- 250 ml beer (choose a quality beer that adds flavor)
- 150 g tomato paste (or tomato puree)
- 50 ml oil (sunflower or olive)
- 1 cup of water

Step-by-Step Preparation:

1. Preparing the Meat: Start by washing the slices of pork neck thoroughly under cold water. This step helps remove any impurities and results in cleaner meat. After washing, pat them dry with a kitchen towel. Then, season them with salt, pepper, and sweet paprika. These spices will add a delicious flavor to the meat, and the paprika will give it a beautiful color.

2. Searing the Meat: In a larger skillet, add the oil and heat it over medium heat. Once the oil is hot, add the chopped onion and garlic. Sautéing them for about 2 minutes until they become translucent will release the flavors and create a delicious base for our dish.

3. Adding the Meat: Place the slices of pork neck in the skillet and let them sear on each side for 5-7 minutes. It’s important not to overcrowd the pan, so the meat browns evenly. Once the slices have developed a nice crust, it’s time to add the remaining ingredients.

4. Braising: Pour the beer over the meat, followed by the tomato paste, basil, oregano, and bay leaf. Gently stir to combine the ingredients. Then, add the cup of water, cover the skillet with a lid, and reduce the heat to low. Let the dish simmer gently for about 45 minutes. This process will make the meat extremely tender and juicy.

5. Turning the Meat: After 45 minutes, carefully turn the slices of meat and continue cooking for another 15 minutes. This way, all the flavors will intensify, and the meat will be evenly cooked.

6. Serving: Once cooked, the pork neck will have a soft texture and a savory taste. You can serve it alongside pan-fried diced potatoes and a fresh cabbage salad for a crunchy contrast. Another delicious option would be mashed potatoes or steamed vegetables.

Useful Tips:

- If you want a more intense flavor, you can add a teaspoon of mustard to the sauce.
- Instead of beer, you can use red wine for a more sophisticated touch.
- Make sure to use a deep skillet with a lid, which will help retain steam, essential for braising.

Nutritional Information:

A serving of braised pork neck (approximately 150 g) contains:
- Calories: 350-400 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 10 g

This recipe is not only delicious but also nutritious, providing quality protein from pork, as well as vitamins and minerals from vegetables.

Frequently Asked Questions:

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

2. How can I store leftovers?
Cooked pork neck can be stored well in the refrigerator for 2-3 days. You can reheat it on the stovetop or in the oven.

3. What drinks pair well with this dish?
A pale ale or a well-structured red wine are excellent choices to accompany this dish.

4. Can the dish be frozen?
Yes, you can freeze the braised pork neck. Make sure to pack it well to avoid freezer burn.

In conclusion, braised pork neck is a versatile and flavorful recipe, perfect for enjoying with loved ones. Don’t forget to savor every step of the cooking process and share delicious meals with family and friends. Enjoy your meal!

 Ingredients: 7 slices of pork neck, 1-1.5 cm thick, 1 large onion, 7 cloves of garlic, salt, pepper, sweet paprika, dried basil, dried oregano, 1 bay leaf, 250 ml of beer, 150 g of tomato paste, 50 ml of oil, 1 cup of water