Pork neck baked with quince and mushrooms
Description
The recipe won't take much time. Pork neck is stuffed with fried onions, quince, oyster mushrooms, and baked in the oven. Serve hot.
Instructions
- 1
Step 1
1. Cut the pork neck in half, but not all the way through—leave about one centimeter connected. Then mix crushed hot chili flakes, vegetable oil, and lemon juice, and thoroughly rub the mixture all over the meat. Season with coarse sea salt, place in a plastic bag, and refrigerate overnight. In the morning, the meat is ready for further preparation.
- 2
Step 2
2. First, sauté the onions, then add smoked bacon and sautéed oyster mushrooms. Season the filling with salt and pepper.
- 3
Step 3
3. Sauté quince slices in butter and place them on the neck. Then carefully spread the stuffing over the meat, pressing it gently with your hand. Carefully fold the neck along the cut, adjust any stuffing that has fallen out, and tie it with a string.
- 4
Step 4
4. Place it in a roasting bag, put several pieces of pork fat on top to prevent drying, tie the bag, make several punctures in the top of the bag, and put it into the oven. Bake for about 26 minutes at 190 degrees Celsius. Then reduce the temperature to 160 degrees. After 20 minutes, take it out, cut open the bag, and return it to the oven for another 20 minutes. Continuously baste with the juices. Turn off the oven and leave the meat to rest inside, submerged in the juices.
- 5
Step 5
5. Cover the cooled meat with plastic wrap and press it under a weight for 24 hours so that the meat becomes compact and does not fall apart when sliced.
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Step 6
6. Then cut the strings into pieces and serve at the table.