Oven-baked neck with dried plums

Oven-Baked Pork Neck with Dried Plums: A Festive Recipe

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6-8

On Christmas morning, the enticing aroma of roasting pork fills the house, bringing the family together around the table. This oven-baked pork neck with dried plums is not just a delicious dish; it’s a way to celebrate with loved ones. It serves as a reminder that holidays are not just a season, but a state of mind, filled with kindness, compassion, and appreciation for those dear to us.

Ingredients

- 2 kg boneless pork neck, whole
- 300 g dried plums (preferably smoked for an intense flavor)
- 2 apples (preferably tart, such as Granny Smith)
- 200 ml dry white wine
- 50 ml olive oil
- 50 g butter
- Pork seasoning (your favorite spice mix)
- Salt and pepper, to taste

Preparation Steps

Step 1: Prepare the Ingredients

Start by peeling the apples. Remove the skin and cut them into small cubes. They will add a pleasant sweetness, balancing the flavor of the meat. Next, take the dried plums, remove the pits, and cut them in half. Dried plums provide a rich flavor and delicious texture, being a traditional ingredient in many festive dishes.

Step 2: Prepare the Meat

Take the pork neck, wash it well with cold water, and dry it with a paper towel. Using a sharp knife, create small pockets in the meat. These pockets are where you will add the apple and plum mixture, ensuring each bite is packed with flavor. Fill these pockets with half of the apple and plum mixture.

Step 3: Seasoning and Tying

Season the meat with salt, pepper, and the pork seasoning mix, making sure it is evenly distributed. Using kitchen twine (or, in its absence, a piece of string, as I did), tie the pork neck to maintain its shape during cooking. This step is essential for achieving a juicy and well-defined roast.

Step 4: Searing the Meat

In a large skillet, heat the olive oil and butter over medium heat. Add the pork neck and sear it on all sides for about 5-7 minutes. This step will create a beautiful, aromatic crust that seals in the juices.

Step 5: Deglazing

Once the meat is browned, pour the white wine into the skillet. Use a spatula to deglaze the bottom of the pan, gathering all the caramelized flavors. Let it simmer for 2-3 minutes, then transfer the meat along with the resulting sauce to a baking dish.

Step 6: Baking

Preheat the oven to 170 degrees Celsius. Place the dish in the oven and let it bake for one hour. After 30 minutes, add the remaining dried plums and apples to the dish. They will caramelize beautifully, adding a sweet and savory contrast to the pork roast.

Step 7: Serving

After an hour, remove the dish from the oven. Let the meat rest for 10 minutes before slicing. Serve the pork neck sliced, alongside the sauce from the dish and the caramelized fruits. You can pair this dish with a side of mashed potatoes or a fresh salad to balance the richness of the meat.

Helpful Tips

- Choosing the Meat: Opt for a quality pork neck with a moderate fat content to achieve a juicy roast. Fattier meat will be more tender after cooking.
- The Wine: Use a dry white wine that you would be willing to drink. The flavor of the wine will concentrate during cooking, influencing the dish's aroma.
- Vegetarian Option: You can adapt this recipe using tofu or seitan instead of meat, filling them with the same apple and plum mixture.

Nutritional Benefits

Pork neck is a good source of protein, vitamin B12, and minerals such as zinc and iron. Dried plums are rich in antioxidants, contributing to cardiovascular health. Apples add dietary fiber, essential for healthy digestion.

Frequently Asked Questions

1. Can I use other fruits?
Absolutely! You can experiment with dried apricots or figs, which will provide a different flavor dimension.

2. Can I prepare this dish a day in advance?
It’s ideal to prepare the pork a day ahead, as the flavors will intensify. When reheating, make sure to add a bit of broth or water to prevent it from drying out.

3. What other dishes can it be paired with?
This roast pairs perfectly with potato sides, steamed vegetables, or a fresh summer salad.

A Personal Note

To make this dish even more special, I recommend adding some toasted nuts or hazelnuts to the filling mixture. They will bring an extra crunch and unique flavor, transforming this recipe into a true delicacy.

Enjoy and happy holidays filled with joy and delicious aromas! This oven-baked pork neck with dried plums is sure to become a family favorite!

 Ingredients: 2 kg boneless pork neck, whole 300 g smoked plums 2 apples 200 ml white wine 50 ml olive oil 50 g butter pork seasoning salt and pepper

 Tags:  oven-baked pork neck