Seasoned pork neck

Delicious recipe for pork neck stuffed with garlic and cloves, served with a side of soldier potatoes and vegetable sauce

Total time: 2 hours
Preparation time: 30 minutes
Cooking time: 1 hour - 1 hour and 15 minutes
Servings: 4 - 6

Introduction

Today I present to you a savory and impressive recipe, perfect for a family dinner or a special occasion. The tender and flavorful pork neck is stuffed with garlic and cloves, then wrapped in bacon for extra flavor. Served with a side of crispy soldier potatoes and a fine vegetable sauce, this dish is sure to become a favorite in your kitchen.

A bit of history: Pork neck is a popular meat in many cultures, appreciated for its juicy texture and intense flavor. When prepared correctly, this meat transforms into a culinary feast, and the combination of ingredients we propose today will elevate the taste to another level.

Ingredients

For the pork neck:
- 1 - 1.5 kg pork neck
- 10 - 12 slices of bacon
- 20 cloves
- 1 head of garlic (3 cloves)
- 50 g honey
- 50 g brown sugar
- 10 - 20 ml cognac
- Thyme and oregano, to taste
- Salt and pepper, to taste
- 1 can of beer (3% alcohol)
- Oil for cooking

For the side dish:
- 1 kg potatoes
- 200 g cheddar cheese
- Nutmeg, to taste
- 3 eggs
- 1 celery (stalk and root)
- 3 carrots
- 3 onions
- 2 bell peppers
- 1 parsnip
- 150 g rice
- 10 - 15 cherry tomatoes, for garnish
- Basil leaves, for garnish
- 2 star anise, optional

Preparing the meat

1. Start by washing the pork neck thoroughly and patting it dry with a paper towel to remove excess moisture. This step is important for achieving an even browning in the oven.

2. Using a sharp knife, create a crisscross pattern on the surface of the meat, making deep cuts without completely slicing through. This will allow the flavors to penetrate better into the meat.

3. Place the cloves in the cuts you made and slice the garlic cloves. Insert the garlic slices into the meat's crisscross pattern, ensuring they are evenly distributed.

4. Wrap the edges of the pork neck with the bacon slices, using the cloves to secure them. This will not only add flavor but also keep the moisture inside the meat during cooking.

5. Preheat the oven to 180°C. Meanwhile, prepare a piece of kitchen twine and wrap it around the meat to maintain its shape during cooking.

Preparing the vegetables

1. Clean and wash the vegetables: carrots, celery, onions, bell peppers, and parsnip. Cut them into suitable pieces and place them in a baking dish.

2. Add olive oil, thyme, and oregano over the vegetables and mix well. These spices will add a special flavor to the dish.

3. Place the pork neck on top of the vegetables, pouring the beer into the dish. The beer will help tenderize the meat and add wonderful flavor to the dish.

4. Cover the dish with aluminum foil for the first half of the cooking process. Bake for about 30 minutes, then remove the foil and brush the meat with the mixture of honey, brown sugar, and cognac. This mixture will create a delicious caramelized crust.

5. Continue baking for another 30 - 45 minutes, checking every half hour. Use a meat thermometer, if possible, to ensure the internal temperature of the meat reaches 70°C.

Preparing the side dishes

1. Start with the potatoes. Peel them, then boil them in salted water for 15 - 20 minutes until they are soft. Drain and let them cool slightly.

2. Grate them (on the large side) and season with salt and pepper. Add the grated cheddar cheese and a little nutmeg for extra flavor.

3. Beat the eggs in a bowl, then add them to the potato mixture, mixing well.

4. Form soldier potatoes from the obtained mixture and coat them in breadcrumbs. Fry them in a deep fryer until golden and crispy. Remove them onto paper towels to absorb excess oil.

5. For the rice, chop the onion into small cubes (brunoise) and sauté it in a mixture of butter and oil until it becomes translucent. Add the washed rice and let it brown for a few minutes.

6. Pour 350 ml of chicken broth over the rice and let it simmer. Near the end, add salt and diluted saffron threads in a little broth to give it a beautiful color and a special flavor.

Preparing the sauce

1. Use the vegetables from the dish where the pork neck was baked. Blend some of them, adding the juices from the dish. Strain the sauce to remove any large pieces.

2. Place the sauce in a pan, add a bit of butter, and if it’s too thick, dilute it with a little broth. Season with salt and pepper to taste.

Serving

1. Once the pork neck is perfectly cooked, remove it from the oven and let it rest for a few minutes before slicing. This step is essential for retaining the juiciness of the meat.

2. Serve the pork neck alongside the soldier potatoes and a portion of rice. Drizzle the vegetable sauce on top and garnish with sliced cherry tomatoes and fresh basil leaves for a beautiful presentation.

3. Add a special touch by including a few star anise in the sauce for an exotic aroma.

Useful tips

- Look for a pork neck with an even layer of fat, which will contribute to the juiciness of the dish.
- Use fresh garlic for a more intense flavor.
- If you want a healthier version, try reducing the amount of bacon or replacing it with chicken.
- This recipe can also be adapted with other vegetables, such as zucchini or eggplant, depending on personal preferences.

Frequently asked questions

1. Can I use a different type of meat?
Yes, you can adapt the recipe using chicken or beef, but the cooking time will vary.

2. How can I store leftovers?
The pork neck can be stored in the refrigerator in airtight containers for up to 3 days.

3. Can I freeze the dish?
Yes, you can freeze portions of the pork neck and sauce, but it is recommended to consume the side dish fresh.

4. What can I pair with this dish?
This dish pairs perfectly with a red wine or a cold blonde beer. Additionally, a fresh green salad can add a pleasant contrast of textures and flavors.

This stuffed pork neck recipe will turn any meal into a true feast of flavors. Feel free to experiment and adapt the ingredients according to your personal preferences. Enjoy your meal!

 Ingredients: 1-1 kg pork neck, 10-12 slices of bacon, 20 cloves of garlic, honey, 1-1 kg of potatoes, 200 g of Cheddar cheese, nutmeg, salt, pepper, 1 celery (stalk and root), 3 carrots, 3 onions, 2 bell peppers, 1 parsnip, 3 eggs, 50 g of brown sugar, 150 g of rice, a little saffron, cherry tomatoes, basil leaves, 2 star anise, 1 can of beer 3% alcohol, thyme and oregano, salt, pepper, oil, butter, a little cognac (10-20 ml)

 Tags:  seasoned pork neck